Recipe Rescue: Sassy Summertime Salisbury Steak!

Grilling is grand in the summertime, but once in awhile I crave those hearty home cooked, stick to your ribs dinners. Today, I give in to that urge and take us down a Salisbury journey. In the end you may decide to serve this de-lish-us-nes over mashed potatoes or a seared piece of french bread, either way, get out the spandex, you won't be able to put the fork down. To the trough we go!

1 Lb ground sirloin
2 medium yellow onions, sliced
1 Tbsp D's season mix*
2 Tbsp flour
1 Tbsp olive oil
2 Tbsp butter
1 cup mushrooms, sliced (optional)
14 oz can low-sodium beef
broth
1 cup dry red wine

Putting It All Together:

form four patties from the
ground sirloin, season each
side with D's season blend and
sprinkle 1 Tbsp of the flour
on all sides

in a heated skillet add the
olive oil and 1 Tbsp of butter,
swirl together and add patties.
cook about four-five minutes on each
side and remove from skillet and
cover with foil.

to the skillet add the onions and
let cook for about five to ten minutes,
you want the onions to start to
break down, turn brownish or caramelize.
once this starts to happen add the
mushrooms, if using, the remaining
1 Tbsp of butter and 1 Tbsp flour, cook for
three minutes and add the beef
broth and red wine. bring this to a boil,
then reduce the heat and let simmer for
about five minutes, the sauce should start
to thicken. If you think its too runny,
continue simmering another few minutes.

there are so many ways to serve this;
place each patty on a mound of mashed
potatoes, rice or a piece of seared
french bread.

if using the french bread,
slice the loaf diagonally, lightly butter
each piece on both sides and place in a hot
skillet. cook on each side till golden.
No matter what you put the patty on, label
a good serving of gravy over the top

D's season blend is a combination of
garlic powder, season all and ground
pepper.