Salisbury Round Steaks With Wine And Mushroom Gravy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by mixing together 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and a dash of all-purpose seasoning in a bowl.

Dredge the 1 pound of round steaks in the flour mixture, shaking off excess flour.

In a 12-inch cast iron skillet, heat 2 tablespoons of avocado oil and 1 tablespoon of butter over medium heat until melted.

Brown the round steaks in the skillet for about 4 minutes on each side until a nice brown coating forms.

Remove the browned steaks from the skillet and set them aside on a plate.

In the same skillet, add 1 small chopped onion, 1 pint of sliced mushrooms, and 1 clove of minced garlic, and sauté on medium heat for 7-8 minutes until softened.

Pour in 3/4 cup of red wine to deglaze the pan, scraping up any browned bits from the bottom.

Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 3/4 cup of beef stock to the skillet and stir to combine.

Nestle the browned steaks back into the sauce in the skillet.

Cover and braise the steaks in the oven at 225°F for about 1.5 hours, flipping them every half hour until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens