Salisbury Steak with Red Wine Sauce and Cheese Toast

This is another of my husband's favorite dinners.  There's a lot of herbs in it, so it's really flavorful without adding oils or butter.  I know you need some fat in your diet, but I try not to add too much while I'm cooking.  The red wine in the sauce really adds a richness to the sauce.  And it might look like it would take a while to make this, but it comes together pretty quickly.  I start by preparing the toast for the oven and getting the steaks ready for the pan.  After I get the steaks in the pan they don't need much attention until it's time to turn them, so I use the time to mix the sauce ingredients.  The toasts are usually ready to come out of the oven just after the steaks get turned.  Soon as they come out of the pan the sauce goes in and I toss some broccoli in the microwave.  Then it's just a matter of getting the food on the plates.

 

This is one of those dinners that can be altered easily to please husbands that don't want "diet" food.  For my husband I add a little extra cheese to his toasts and mix the broccoli with a bit of butter and garlic powder.  That way we're both happy and I don't have to make two different dinners.

 

Ingredients

For the steaks:
1 pound lean ground beef
1/2 cup finely chopped onions
3 cloves garlic, minced
1 1/2 teaspoon rosemary
1 1/2 teaspoon thyme
1 1/2 teaspoon basil

For the sauce:
1 cup beef broth (preferably low sodium)
1/2 cup dry red wine
2 tablespoons flour
1 1/2 teaspoon rosemary
1 1/2 teaspoon thyme
1 1/2 teaspoon basil

For the toast:
2 onion rolls, halved
2 tablespoons butter
1 teaspoon garlic powder
1/2 cup shredded mozzarella cheese

Directions

For the toast:
Preheat the oven to 500 degrees. Combine the garlic powder and butter, spread equally between the onion roll halves. Top with cheese and bake for three to four minutes or until cheese is golden brown.

For the steak:
Combine all of the ingredients together in a bowl. Form into four thick patties (roughly one inch thick). Cook in a large pan on high for about three minutes on each side. Remove from the pan but leave the drippings (if there are any) in the pan to make the sauce.

For the sauce:
Combine all of the sauce ingredients together in a measuring cup.  After removing the steaks from the pan, add the sauce mixture to the pan. Let it come to a boil on high heat for about a minute, then turn the temperature down to medium high and simmer for an additional four or five minutes, stirring constantly. The sauce should be the consistancy of a thick gravy.

To serve place the steaks on the toast and top with the sauce.
 
Nutritional Info
• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 371.4
• Total Fat: 13.9 g
• Cholesterol: 82.5 mg
• Sodium: 563.1 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 1.4 g
• Protein: 31.1 g