Salisbury Steaks with Mushroom Gravy

Salisbury Steak with Mushroom Gravy on a plate with mashed potatoes and green beans

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.

Salisbury Steaks with Mushroom Gravy
recipe from Cooking Light

Ingredients

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
Cooking spray
1 tablespoon butter
8 ounces button mushrooms, sliced
1/3 cup dry red wine
1 1/4 cups beef broth
1 tablespoon {GF} all-purpose flour
1 teaspoon red wine vinegar

Cooking Directions

Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties.
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.
Melt butter in pan. Add mushrooms; saute 4 minutes.
Stir in wine and remaining onion; cook 2 minutes.
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.
Add patties and vinegar to pan; cook 2 minutes.

Make Ahead Tip: The patties can be made ahead and frozen either cooked or uncooked. To finish making the dish, just defrost the patties and continue on with the recipe from step 2 (if patties are uncooked) or step 3 (if patties are cooked.) Alternatively, you can make this dish completely from start to finish, cool and then freeze. Simply thaw and warm up in a 350 degree oven before serving.

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