Salisbury Bourguignonne
Elevate your comfort food game with Salisbury Bourguignonne, a savory fusion of two classic dishes: Salisbury steak and beef bourguignon. This recipe combines tender, herb-infused beef patties with the deep, rich flavors of a red wine mushroom sauce, creating a meal that's both hearty and elegant. Ground beef is seasoned with Dijon mustard, garlic, and breadcrumbs, then seared to perfection before being simmered alongside sautéed mushrooms, pearl onions, and aromatic herbs in a luscious red wine and beef stock reduction. Ready in just an hour, this one-pan delight is perfect for weeknight dinners yet impressive enough for special occasions. Serve with buttery mashed potatoes, egg noodles, or crusty bread for a truly satisfying culinary experience. Your dinner table is about to host a masterpiece everyone will crave!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Breadcrumbs
- 1 large Egg
- 1 tbsp Dijon mustard
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 8 oz Button mushrooms, sliced
- 1 cup Pearl onions, peeled
- 1 tbsp Tomato paste
- 1 cup Red wine (such as Pinot Noir)
- 1 cup Beef stock
- 3 sprigs Fresh thyme
- 1 leaf Bay leaf
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Dijon mustard, minced garlic, salt, and black pepper. Mix until just combined and shape the mixture into 4 evenly sized oval patties.
Lightly dust the patties with flour on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the patties to the skillet and sear for 2-3 minutes per side until browned. Remove the patties from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced mushrooms and pearl onions. Sauté for 5-7 minutes until the mushrooms are golden and the onions are tender.
Stir in the tomato paste and cook for 1-2 minutes to develop the flavor.
Pour in the red wine and beef stock, scraping the bottom of the pan to deglaze. Add the thyme sprigs and bay leaf.
Return the Salisbury steak patties to the skillet, nestling them into the sauce. Cover the skillet with a lid and simmer on low heat for 20-25 minutes, allowing the flavors to meld and the sauce to thicken.
Remove the thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Sprinkle chopped parsley over the dish before serving. Serve hot with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.6 g | 189% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 20.6 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 223 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
