Salisbury Steak with Mushroom and Onion Reduction Sauce


For the salisbury steak:

1 lb. ground grass-fed beef
2 shallots, very finely minced
1 egg yolk, beaten
1/2 teaspoon unrefined sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter

For the mushroom and onion reduction sauce:

2 cups homemade (or organic store bought) beef stock
2 cups dry red wine
2 sprigs fresh thyme
1/4 cup butter, divided
3/4 lb mushrooms (white button, oysters, shiitakes), chopped coarsely
1 large yellow onion, peeled and sliced thinly


Combine ground beef and minced shallots together in a bowl and stir to mix together. Fold in beaten egg, salt and pepper. Continue stirring until the mixture is thoroughly combined. Form the seasoned meat into four patties and set aside while you prepare the mushroom and onion reduction sauce.

Bring beef stock, red wine and fresh thyme to boil over a medium high heat. Continue simmering until reduced by half to three-quarters.

Melt two tablespoons (or less) of butter in a skillet over a medium heat. When the butter is frothy, but not yet browned, toss in onions and fry until they release their fragrance and their edges begin to caramelize. Remove the onions from the pan, and add the mushrooms. Continue sautéeing the mushrooms until fragrant and brown. Remove from pan and set aside.

Melt two more tablespoons (or less) of butter in the skillet and add the beef patties to the hot pan, searing on both sides until nice and brown on the outside but still pink in the center. Smother with sautéed mushrooms and onions.

Once the wine and beef stock are reduced by half to three-quarters, remove and discard the sprigs of thyme. Whisk in two tablespoons butter and continue simmering for one to two minutes. (You can use less butter here if you want to)

Pour the reduction sauce over the Salisbury steaks, mushrooms and onions. Continue to simmer over medium heat until the steaks are cooked through.

Serve hot, with sauce.