WorshipJunky - Recipes
Wednesday, February 23, 2005
Salisbury Steak Marsala
I was thinking Salisbury Steak sounded good... but rather than brown gravy, I figured a Marsala sauce would do. 'Cuz after all, its all about Marsala sauce lately!
1.35# 6% lean Hamburger
3 thin slices white onion, minced
1 stalk celery, minced
1 egg
1/4 Cup bread crumbs
Seasoned Salt, Pepper and Garlic Powder to taste
1/3 Cup Marsala
14oz Beef Broth
8 oz Mushrooms, sliced
1 Cup Cream
2 Tbs Butter
Combine all the top ingredients and form into patties. Cook in large metal skillet until done. (About 5 minutes on each side). Because the hamburger is so lean, there shouldn't be any left over fat. Once done remove to a plate.
Deglaze pan with Marsala and let cook a few minutes then add beef broth and mushrooms. Cook for a few minutes until mushrooms are cooked and then remove mushrooms to a plate. Add cream and cook for about 10 minutes. Return patties and mushrooms, spoon sauce over them, turning the patties every 10 minutes or so. Turn heat to medium low and continue cooking until reduced to desired thickness. Add butter at the end and stir into the sauce.
I had the heat about medium high for about the first 10 minutes, then turned it down to about "3" for maybe 30 minutes or so. The sauce was pretty thin for quite a while and then within 5 minutes got pretty thick. So keep an eye on it at the end. It doesn't hurt if it gets thick, it just gets very rich.
Both Tina and Jaime thought this was awesome. Make sure and use a good Marsala!
