Salisbury Steak With Portobello Sauce

• 3/4 pound lean ground beef (90% lean)
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons port wine or beef broth
• 2 tablespoons chopped shallots
• 1-1/2 teaspoons balsamic vinegar
• 1/2 cup sliced baby portobello mushrooms
• 1-1/2 teaspoons all-purpose flour
• 1/2 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ketchup
• 1/8 teaspoon dried rosemary, crushed

1. In a large bowl, combine the beef, salt and pepper; shape into two oval patties. In a large skillet, cook patties over medium heat until no longer pink.
2. Meanwhile, in a small saucepan, combine the wine, shallots and vinegar. Bring to a boil; cook for 5 minutes or until thickened. Toss the mushrooms with flour; add to saucepan. Stir in the broth, Worcestershire sauce, ketchup and rosemary. Bring to a boil; cook and stir for 3-5 minutes or until mushrooms are tender. Drain patties; serve with sauce.

ground beef, salt, pepper, port wine, shallots, balsamic vinegar, baby portobello mushrooms, flour, beef broth, worcestershire sauce, ketchup, rosemary

Taken from www.tasteofhome.com/recipes/salisbury-steak-with-portobello-sauce/ (may not work)