Classic Mushroom and Port Salisbury Steak

1. Whisk Milk and Potato Flakes

Begin by whisking together 1/2 cup of milk and 7 tablespoons of instant potato flakes in a large bowl until you achieve a smooth mixture. This combination will act as a binder for the patties, ensuring they hold together well.

2. Prepare Patties

Add 1 pound of 90-percent lean ground beef to the potato mixture along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Using your hands, knead the mixture until it is well combined, then shape it into four equal patties. Transfer these patties to a parchment-lined plate and refrigerate them for at least 30 minutes, up to 4 hours. Chilling the patties helps them firm up, making them easier to handle and cook.

3. Cook Patties

In a large nonstick skillet, melt 1 tablespoon of unsalted butter over medium heat. Once melted, add the patties and cook them for about 5 minutes on each side until they develop a deep brown crust. This browning step is crucial as it adds a rich flavor to the meat. Once browned, transfer the patties to a plate and set them aside.

4. Cook Onion

Using the same skillet, add 3 tablespoons of unsalted butter along with the thinly sliced onion. Cook the onion for about 5 minutes until it becomes translucent and soft, stirring occasionally to prevent burning. This step creates a flavorful base for the sauce.

5. Cook Mushrooms

Add the sliced mushrooms and 1/2 teaspoon of salt to the skillet with the onions. Cook for 5 to 7 minutes until the mushrooms have released their liquid and become browned. This evaporation process intensifies the mushroom flavor and ensures they are nicely caramelized.

6. Add Tomato Paste and Flour

Stir in 1 tablespoon of tomato paste and 2 tablespoons of all-purpose flour, cooking for about 2 minutes. This allows the raw taste of the flour to cook out and forms a paste-like consistency, which will thicken the sauce.

7. Add Broth and Port

Gradually stir in 1 3/4 cups of low-sodium beef broth and 1/4 cup of ruby port, bringing the mixture to a simmer. Return the browned patties to the skillet, cover, and let them simmer for 12 to 15 minutes. This ensures the patties cook through and allows the sauce to thicken.

8. Season and Serve

Finally, season the sauce with additional salt and pepper to taste. Serve the patties hot, topped generously with the mushroom and port sauce.