Quick and easy comfort food with a modern twist. Salisbury Steak gets an upgrade from sautéed wild mushrooms and a flavorful wine sauce. Up the ante and serve alongside Crispy Smashed New Potatoes and Wilted Broccoli Rabe. And the best part? All three can be made in an hour.
Want to save even more time? Mix and form the patties the night before, cover, and refrigerate. Leave the browning and braising for the next day.
Make sure to use a great quality extra virgin olive oil. We love Colavita!
- Cook Time
- Prep Time
- 2 shallots, sliced
- 4 cloves garlic, sliced
- 8 ounces fresh cremini mushrooms, sliced
- 8 ounces fresh wild mushrooms such as oyster, maitake or other, sliced
- 1 tablespoon tomato paste
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 4 tablespoons finely chopped flat-leaf parsley
- 1 ounce dried porcini mushrooms
- 1 tablespoon all-purpose flour
- 1 cup dry red wine like a cabernet
- 1 cup chicken broth
- Kosher salt
- Freshly ground black pepper
- Garnish: chopped flat-leaf parsley
1. Preheat oven to 400°F.
2. In a large bowl, mix beef, shallots, garlic, egg yolks, panko, broth, evoo, salt, and pepper with your hands.
3. Divide the mixture into 6 patties. Form them into flat ovals about 1½-inches thick.
4. Add evoo to a large Dutch oven and place over medium-high heat. Sear patties for 2 to 3 minutes per side, until browned. Transfer patties to a plate.
5. In the Dutch oven, add shallots, garlic, and mushrooms. Saute for 5 to 7 minutes being sure to scraping the brown bits at the bottom of the pan.
6. Add tomato paste, rosemary, thyme, parsley, dried mushrooms, flour, wine, and broth to the shallot-mushroom mixture. Stir to combine.
7. Arrange patties on top of mushroom mixture and cover. Braise in 400°F oven for 30 to 40 minutes, or until meat is cooked through and the ragout is thick.
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