Salisbury Steak with Mushroom Marsala Sauce
Salisbury Steak with Mushroom Marsala Sauce

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Salisbury Steak with Mushroom Marsala Sauce is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Salisbury Steak with Mushroom Marsala Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook salisbury steak with mushroom marsala sauce using 17 ingredients and 7 steps. Here is how you can achieve it.

Ingredients needed to serve Salisbury Steak with Mushroom Marsala Sauce:

  1. 1.5 pounds ground sirloin (90/10)
  2. 1 Tablespoon parsley
  3. 1 teaspoon black pepper
  4. 1 Tablespoon Montreal steak seasoning
  5. 1 egg
  6. 1/2 small yellow onion finely minced
  7. 1 Cup breadcrumbs
  8. 1 teaspoon garlic powder
  9. 1 Cup white button mushrooms finely minced (food processor)
  10. 1 Cup Marsala cooking wine
  11. 1/2 Cup heavy cream
  12. 1 Tablespoon fresh lemon juice
  13. 1 Cup sliced mushrooms
  14. 1 Tablespoon minced garlic
  15. 1 Tablespoon minced shallots
  16. 1 teaspoon ground pepper
  17. to taste salt

Directions to cook Salisbury Steak with Mushroom Marsala Sauce:

  1. Combine first 9 ingredients and shape into equal sized patties.
  2. Brown Salisbury steak over medium high heat until deep golden Brown on each side. It does not matter if they are cooked through as they will continue to cook when put back into sauce. Remove from heat.
  3. Add all remaining ingredients except wine, cream and lemon juice to pan over medium heat and cook until mushrooms are cooked through.
  4. Add Marsala wine and allow the alcohol to cook off for 1-2 minutes.
  5. Add cream and lemon juice. Salt and pepper as desired.
  6. Add steak patties back to sauce and cook until sauce reduces and thickens (approx. 10 minutes).
  7. Remove from heat and allow to stand for 5 minutes before serving. I always like to make mashed potatoes with mine, because the sauce is great as a gravy!

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