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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.4
  • Total Fat: 13.9 g
  • Cholesterol: 82.5 mg
  • Sodium: 563.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 31.1 g

View full nutritional breakdown of Salisbury Steak with Red Wine Sauce and Cheese Toast calories by ingredient
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Salisbury Steak with Red Wine Sauce and Cheese Toast

Submitted by: MGWIFE

Introduction

This looks like it takes a lot of work, but it's really not. Most of the steps can happen at the same time, bake the toast after you put the steaks in the pan, then after you turn the steaks you can get the sauce ingredients mixed. This looks like it takes a lot of work, but it's really not. Most of the steps can happen at the same time, bake the toast after you put the steaks in the pan, then after you turn the steaks you can get the sauce ingredients mixed.
Number of Servings: 4

Ingredients

    For the steaks:
    1 pound lean ground beef
    1/2 cup finely chopped onions
    3 cloves garlic, minced
    1 1/2 teaspoon rosemary
    1 1/2 teaspoon thyme
    1 1/2 teaspoon basil

    For the sauce:
    1 cup beef broth (preferably low sodium)
    1/2 cup dry red wine
    2 tablespoons flour
    1 1/2 teaspoon rosemary
    1 1/2 teaspoon thyme
    1 1/2 teaspoon basil

    For the toast:
    2 onion rolls, halved
    2 tablespoons butter
    1 teaspoon garlic powder
    1/2 cup shredded mozzarella cheese.

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Directions

For the toast:
Preheat the oven to 500 degrees. Combine the garlic powder and butter, spread equally between the onion roll halves. Top with cheese and bake for three to four minutes or until cheese is golden brown.

For the steak:
Combine all of the ingredients together in a bowl. Form into four thick patties (roughly one inch thick). Cook in a large pan on high for about three minutes on each side. Remove from the pan but leave the drippings (if there are any) in the pan to make the sauce.

For the sauce:
Combine all of the sauce ingredients together in a measuring cup. After removing the steaks from the pan, add the sauce mixture to the pan. Let it come to a boil on high heat for about a minute, then turn the temperature down to medium high and simmer for an additional four or five minutes, stirring constantly. The sauce should be the consistancy of a thick gravy.

To serve place the steaks on the toast and top with the sauce.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user MGWIFE.





TAGS:  Beef/Pork |

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