Salisbury Steaks With Mushroom Sauce
|Lean ground round||1 1⁄2 Pound|
|Worcestershire sauce||1 Tablespoon|
|Onion||1 Medium, grated|
|Salt free all purpose seasoning||3⁄4 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Skim milk||1⁄4 Cup (4 tbs)|
|Dried mushrooms||3⁄4 Ounce|
|Hot water||1 Cup (16 tbs)|
|Homemade beef broth/Commercial low-sodium variety||1⁄2 Cup (8 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Grated carrots||1⁄4 Cup (4 tbs)|
|Finely snipped parsley||3 Tablespoon (Fresh)|
In a bowl, combine beef, flour, Worcestershire sauce, onion and spices.
Blend gently, thoroughly mixing all ingredients.
Add milk and mix again.
Shape into eight patties, cover and refrigerate.
Meanwhile, place mushrooms in a small bowl.
Cover with hot water and soak 20 to 30 minutes; chop and set aside.
Strain water through a paper towel into a clean bowl.
Save the liquid.
Add enough beef broth to saved liquid to make 1 cup.
Add red wine and stir well.
Place a heavy nonstick skillet over medium-high heat.
Add patties and brown them thoroughly on each side.
Remove from skillet and drain on paper towels.
Pour off any liquid left in skillet and return skillet to heat.
Add chopped mushrooms, liquids and carrots to skillet.
Bring liquid to a boil and reduce it by a third.
Add beef patties, reduce heat and simmer 10 minutes.
Sprinkle patties with parsley and serve hot.