Salisbury Steak with Ruby Port
Elevate your comfort food game with this indulgent Salisbury Steak with Ruby Port sauce—a refined twist on a classic dish. Juicy, homemade beef patties seasoned with Worcestershire sauce, Dijon mustard, and fresh ground pepper are paired with a rich, velvety sauce crafted from sautéed onions, garlic, and ruby port wine. The sauce, infused with fragrant fresh thyme and thickened to perfection, imparts a luxurious depth of flavor, making this dish perfect for a cozy dinner or an elegant meal with friends. Serve over creamy mashed potatoes or buttery noodles to soak up every drop of the savory, wine-kissed sauce. With just 15 minutes of prep time and a total cooking time of under an hour, this recipe effortlessly balances gourmet flair with weeknight convenience.
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Recipe Information
Ingredients
- 1 lb Ground beef (80% lean)
- 0.5 cup Breadcrumbs
- 1 Large egg
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Vegetable oil
- 2 tbsp Unsalted butter
- 1 Yellow onion, thinly sliced
- 2 Garlic cloves, minced
- 0.5 cup Ruby port wine
- 1 cup Beef stock
- 2 Fresh thyme sprigs
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1 tbsp Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix until well combined, but do not overwork the beef.
Divide the mixture into four equal portions and shape each into a patty, about 3/4-inch thick.
Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side, until browned and nearly cooked through. Remove the patties from the skillet and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the sliced onions and cook for 6-8 minutes, stirring occasionally, until golden and softened.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the ruby port wine and scrape the bottom of the skillet with a wooden spoon to deglaze and lift any browned bits. Simmer for 2-3 minutes, allowing the wine to reduce slightly.
Stir in the beef stock and add the fresh thyme sprigs. Return the Salisbury steak patties to the skillet, spooning some of the sauce over them. Cover and simmer on low heat for 15 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Remove the thyme sprigs from the skillet, then gradually stir the slurry into the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken.
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the Salisbury steaks hot, topped with the onion and ruby port sauce. Garnish with fresh parsley and pair with mashed potatoes or buttered noodles for a complete meal.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 187 mg | 14% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1630 mg | 35% | |
*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.
