Salisbury Steak With Ruby Port

• 1/2 cup milk
• 7 tablespoons instant potato flakes
• 1 lb ground beef, 90% lean
• salt and pepper
• 4 tablespoons unsalted butter
• 1 onion, halved and sliced thin
• 1 lb white mushroom, sliced thin
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 3/4 cups beef broth, low sodium
• 1/4 cup ruby port

1. 1. Whisk milk and potato flakes in large bowl. Add beef, 1/2 teaspoon salt, and 1/2 teaspoon pepper and knead until combined. Shape into four 1/2 inch thick oval patties and transfer to parchment lined plate. Refrigerate for 30 minutes or up to 4 hours.
2. 2. Melt 1 tablespoon better in large nonstick skillet over medium-high heat. Cook patties unil well browned, about 5 minutes per side. Transfer to plate.
3. 3. Add onion and remaining butter to empty skillet and cook until onion is softened, about 5 minutes. Add mushrooms and 1/2 teaspoon salt and cook until liquid has evaporated, 5 to 7 minutes. Stir in tomato paste and flour and cook until browned, about 2 minutes. Slowly stir in broth and port and bring to simmer. Return patties to skillet, cover, and simmer over medium-low heat until cooked through, 12 to 15 minutes. Season sauce with salt and pepper. Serve.

milk, ground beef, salt, unsalted butter, onion, white mushroom, tomato paste, flour, beef broth, port

Taken from www.food.com/recipe/salisbury-steak-with-ruby-port-384540 (may not work)