Salisbury Steak

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What are your memories of salisbury steak?  Perhaps not good ones...a lot of school cafeterias attempt this dish and it doesn't turn out so well.  That was David's thoughts last night when I told him that I was making salisbury steak.  But, when the smells wafted into the living room from the kitchen, he immediately came to investigate the tasty aromas.  I tried this recipe from my Food Network Magazine (thanks for the subscription, Nicole!).  It was very good, so give 'er a go!

Salisbury Steak
Food Network Magazine

1 pound ground beef
1 large egg, lightly beaten
1/4 onion, finely chopped (about 1/3 cup) (I used two shallots)
7 saltine crackers, finely crushed (about 1/4 cup)
1 teaspoon minced fresh sage (I used dried sage)
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
8 ounces sliced mixed mushrooms
2 teaspoons Worcestershire sauce
3 tablespoons all-purpose flour
1 to 2 tablespoons chopped fresh parsley (I used dried parsley)

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes (it took longer than 2 minutes, at least 5). Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes (I cooked longer than 2 minutes this time as well, try 5-10). Sprinkle with parsley and season with salt and pepper.

Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27g

The recipe suggested serving with buttery egg noodles.  I'll probably try that next time, but I served it with mashed potatoes and broccoli last night, yum!  This was definitely a winner, try it!