Home >Recipes >Salisbury Steak with Mushroom Sauce

• 4 boneless steaks (about 4 oz each)
• salt and freshly ground black pepper
• flour, for dredging
• 1/4 cup extra-virgin olive oil
• 4 cups beef stock
• 8 oz white button mushrooms, quartered
• 8 oz shiitake mushrooms, stemmed, caps quartered
• 1 tbsp unsalted butter
• 1 onion, minced
• 1 carrot, diced
• 4 sprigs fresh thyme
• 3 cloves garlic, minced
• 1 cup balsamic vinegar

Preparation Time: 15 minutes
Cooking Time: 1 hour, 15 minutes

Preheat oven to 300°F.

Use a jaccard steak tenderizing tool, or tenderize the steak yourself with a fork. Lay the meat out in front of you, pushing it flat with your hands or a meat mallet, and pull it gently apart with tines of the fork until the meat is slightly pulled apart and tender. Season with salt and pepper and dredge in flour. In a large oven-safe skillet over medium-high heat, add olive oil and brown steaks, in batches if necessary, on both sides, about 2 minutes per side. Set aside, keep warm.

Meanwhile, in a saucepan, reduce stock by half.

Season mushrooms with salt and pepper, to taste. Sauté quartered mushrooms in the same pan as the meat, in the leftover olive oil, until very brown, about 5 minutes. Add butter, minced onion, carrot, thyme and garlic. Cook until vegetables are caramelized, about 5 minutes, add balsamic vinegar and reduce for 1 to 2 minutes. Add broth, slide meat back into sauce, cover and bake until tender, about 1 hour.

Drizzle with balsamic/mushroom sauce.