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Looking for an easy way to turn Salisbury steak into something extra special? Dress up lean ground beef patties with this flavorful sauce from our Test Kitchen made with wine, shallots and mushrooms.
This recipe is:
Quick
Nutritional Facts 1 patty with 1/3 cup sauce equals 313 calories, 13 g fat (5 g saturated fat), 83 mg cholesterol, 673 mg sodium, 8 g carbohydrate, trace fiber, 34 g protein.
Originally published as Salisbury Steak with Portobello Sauce in Cooking for 2 Fall 2006, p46
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Reviewed on Jan. 02, 2011 by akoehler79
Back again. Made the sauce for au jus for prime rib. We cut back on the worchestshire. It was a little sweet. We think maybe it's the balsamic vinegar now. So I added a little course ground pepper and garlic powder. I quadrupled the recipe except for the beef broth, I used a 32oz Swanson box. It was still good, but something to play with. We will definitly be making again.
Reviewed on Dec. 24, 2010 by akoehler79
I made this recipe not long after I had surgery. It was very easy to make. My husband loved it. I used the beef broth instead of wine for the sauce. We really liked the sauce but think there was a little too much Worcheshire in it, which could have been my fault. We also think the sauce would make a good au jus and are going to try it on prime rib during the holidays. May have to thin the sauce a little for that, but will let you all know how it turns out. Overall, great recipe and is now a regular on our menu.
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