Meatless Salisbury “Steak”

salisbury steak

Another sneak peak into our new cookbook, Homestyle Favorites Made Meatless (available this fall!).  Last night I made this delicious meatless Salisbury Steak. Since it was too hot to spend much time cooking, we served it with homemade potato salad and steamed Brussels sprouts, yum. In the winter I might serve baked sweet potatoes and steamed broccoli instead, and for you mashed potato lovers, it’s a perfect comfort food combination.  This recipe gets its “meaty” flavor from the combination of red wine and Dijon mustard. And it’s ready to eat in about 20 minutes.

2 vegetarian beef patties (I used Morningstar Prime Grillers)

1 Tbsp flour

1 Tbsp olive oil

1 T minced shallot

1/2 cup vegetarian “beef” flavored broth (or vegetable broth or water)

2 Tbsp red wine (last night I used Tempranillo but any red wine works)

1/2 tsp dried marjoram

1 Tbsp Dijon mustard

1. Dredge beef patties in flour (no need to thaw first).

2. Heat oil in skillet over medium-high heat. Quickly brown both sides of patties in oil. Reduce heat to medium. Add minced shallot.

3. Cook and stir until shallot is soft and just starting to brown, 2-3 minutes.

4. Stir in remaining ingredients. Reduce heat to medium-low. Cover and let simmer for 10-15 minutes, adding more water if necessary. Serves 2.

Tips: Don’t let the sauce boil dry. You want to have enough to spoon over the “steak”. Add more water or wine if necessary. As always, add cracked black pepper when serving. You won’t need any salt here, there’s plenty in the “meat’ already.  White wine or even apple juice could be used instead of red wine, but the red wine does add a “meaty” flavor that that you won’t get from substitutes.

I hope you try this recipe out. Let  me know how you like it!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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