Comforting meals. That's what tends to peak my interest these days in planning meals for the week. As I was skimming through recipe ideas, I came across one for these Salisbury Steaks with Mushroom Gravy. The recipe was a hit with no leftovers. In fact, dinner was pretty quiet because we were too busy savoring every bite! Juicy, seasoned beef patties are topped with a red wine mushroom gravy to make it even more comforting...



The Baron isn't a big fan of meatloaf, so this was a great alternative. I especially like it since it's like a dressed up hamburger without the bun (which I'm used to being gluten free). The deliciously seasoned beef patties gets a lot of flavor from grated onions and minced garlic cloves. Feel free to add in your favorite steak seasoning in place of plain salt and pepper. If those patties aren't enough, then the savory red wine and mushroom gravy will put the dish over the top. You can use either button or cremini mushrooms for the gravy. To make this gluten free, I used gluten free all purpose flour but regular all purpose flour will do just fine. I've also included make ahead tips below.
Cooking Directions

1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties.
2. Heat a {cast iron} skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned; transfer patties onto a plate and set aside.
3. Melt butter in pan. Add mushrooms; saute 4 minutes.
4. Stir in wine and remaining onion; cook 2 minutes.
5. Combine broth and flour in a small bowl to create a slurry; add to pan, and bring to a boil. Cook 5 minutes or until thick.
6. Add patties and vinegar to pan; cook 2 minutes.