Windsor Oaks 2009 Malbec with Savory Salisbury Steak

December 4, 2013

Savory Salisbury Steak

Salisbury Steak with our Windsor Oaks 2009 Malbec.
It’s depth of character is a perfect combination with the richness of the Salisbury Steak.

Salisbury Steak

Makes 4 steaks
Total time 45 minutes

For the Steak

  • 1 ¼ lb ground chuck
  • ¼ cup minced fresh parsley
  • 2 tbsp minced scallions
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp all purpose flour

For the Sauce

  • 1 tbsp olive oil
  • 2 cups sliced onions
  • 1 tsp sugar
  • 1 tbsp tomato paste
  • 2cups low sodium beef broth
  • ¾ tsp kosher salt
  • ½ tsp dried thyme
  • Shredded Parmesan
  • Minced fresh parsley

For the meat mixture: Combine the ground beef, breadcrumbs, tomato paste, Worcestershire sauce, beef broth and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties.

Fry the patties in a skillet with the olive oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef broth, tomato paste, seasoning sauce, if using, and the Worcestershire. Then combine the flour with a little beef broth and add to the sauce if using. Stir and cook to reduce.

Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes. Top with shredded Parmesan cheese.

Culinary pleasures and entertaining with friends and family refreshes the soul, revives the spirit, and makes new memories.


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