Salisbury Steak with Mushroom Wine Sauce

1 lb (0.45 kg) Lean Ground Beef

¼ cup (50 mL) finely chopped onion

½ cup (125 mL) finely grated carrots

1 (30 mL) large egg white

1 ½ tsp (7 mL) garlic powder

¼ tsp (1 mL) salt

pepper to taste

Wine and Mushroom Sauce

1/2 cup (125 mL) finely chopped onion

3 minced garlic cloves

1 tbsp (15 mL) olive oil

2 cups (500 mL) of diced white mushrooms

1/2 cup (125 mL) red wine

1-1/2 (375 mL) cups no salt-added beef broth

1 tsp (5 mL) brown sugar

1/2 tsp (2 mL) chili powder

2 tbsp finely chopped parsley (optional)

salt and pepper to taste

1 tbsp (15 mL) cornstarch

1 tbsp (15 mL) cold water

Combine lean ground beef, onions, carrots, garlic powder, egg white, salt and pepper in a large bowl. Mix well.

Shape ground beef mixture into four 3/4-inch (2 cm) thick patties. Place patties on a parchment paper-lined baking tray and cook in a 425°F (220°C) for 10 minutes per side. Meanwhile, make Wine and Mushroom Sauce.

Transfer patties from oven to the sauce; cover and cook for 5 additional minutes until a digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F(71°C).

Serve each patty Wine and Mushroom Sauce, mashed potatoes and seasonal vegetables.

Wine and Mushroom Sauce

Sauté onion and garlic in oive oil over medium-high heat; cook, stirring until softened. Add mushrooms; cook stirring until lightly browned.

Gradually stir in wine and bring to boil, scraping up browned bits from bottom of pan, and cook until reduced by half.

Stir in broth, brown sugar, chili powder, parsley (optional), and salt and pepper. Bring to a boil and simmer for 5 to 10 minutes until slightly thickened. Reduce temperature to medium; gradually stir in cornstarch mixed with cold water; cook, stirring until sauce thickens slightly, about 5 minutes.

Cooking Tip

Patties may also be pan-fried in a non-stick skillet instead of cooked in the oven.

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