Salisbury Steak with Mushroom Gravy & Buttered Peas with Shallots
adapted from Cooking Light, Dec 2010 magazine
1/3 cup finely diced onion
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
1 tablespoon butter
8 ounces button mushrooms, sliced
1/3 cup dry red wine or beef broth (I went with broth)
1 1/4 cups fat-free, lower-sodium beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar
Optional- if needed to thicken gravy more: 1 tablespoon cold water and 2 teaspoons cornstarch - blended and stirred into hot broth mixture.
Combine onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.
Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in broth; cook 2 minutes. Combine remaining broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.
*Notes: The gravy wasn't thick enough for us. I ended up adjusting it more by softening a couple teaspoons cornstarch in about 1 tbsp cold water and stirring it into the hot broth. It was very flavorful and if I had red cooking wine, I am sure I would have enjoyed it even more! (If possible!). Dicing the onion instead of grating them was my choice because I like to see my onions. I used white button mushrooms that were already sliced.
Buttered Peas with Shallots
Cooking Light Magazine, Dec 2010
1 shallot, sliced
1 tablespoon unsalted butter
2 cups frozen peas
Saute shallot in butter until soft. Add peas and cook and stir until peas are hot and tender. Salt to taste.