MUSHROOMED SALISBURY STEAK W/ RAINBOW PEPPERS

Mushroomed Salisbury Steak w/ Rainbow Peppers image

This recipe came about because I had errands to run, & shopping to do. I wanted something quick & easy to make for dinner & this was my solution. Using Minute rice makes it even easier. Adding the rainbow of peppers added a lot of color & texture to the dish, adding them during the last 5-8 minutes of cooking time added crunch....

Provided by Rose Mary Mogan

Time 1h5m

Number Of Ingredients 20

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Ingredients

1 3/4 lb ground chuck
3/4-1 c bread crumbs ( i used italian style)
1/3 c heinz catsup (use more if desired) [my favorite to use]
1/4 c worcestershire sauce
1 Tbsp steak seasoning (extra for seasoning gravy if desired)
1 medium onion grated, (i used a box grater)
4-6 clove garlic, minced
2 large eggs, room temperature
1 1/2 Tbsp chopped dried chive
2 tsp each granulated onion & garlic powder
1 Tbsp ground cumin
1 lb sliced fresh mushrooms
2 medium onions, sliced
1 large green bell pepper (sliced into strips) reserve a few to chop for garnish
5-6 mini sweet peppers (cut into rings) assorted colors
24 oz beef stock (3 cups)
1 c pignot grigio (can use beef broth if desired)
2 Tbsp each olive oil & butter
1/2 c wondra flour
2 tsp kitchen bouquet, (or more as desired)

Steps:

1. These are many of the ingredients used to make this recipe.Add ground chuck to a large bowl. Add the bread crumbs, catsup, Worcestershire sauce, steak seasoning & eggs. Combine to mix.
2. Grate onion and mince garlic.
3. Add onion & garlic to meat along with chopped chive, cumin, garlic & onion powder,then mix together.
4. Shape into desired size patties & place on a large platter. I prefer oval shaped and I got 8 patties.
5. Add olive oil and butter to a large skillet, (I used a 16 inch Skillet) and heat over medium high heat.
6. Add Salisbury steaks and brown on each side over medium high heat. Then remove to serving platter. REMEMBER PATTIES DO NOT NEED TO COOK COMPLETELY BECAUSE THEY WILL BE ADDED BACK INTO THE SKILLET LATER ON.I sprinkled on a little extra bread crumbs before browning patties.
7. Can drain some of the oil if you think there is too much. Add the sliced mushrooms and cook about 5 minutes then add in the sliced onions & continue to cook until onions become somewhat translucent.
8. In the mean time slice sweet peppers into rings, and bell pepper into strips, reserving a few of the strips to chop as garnish during the final presentation. Set aside till needed.
9. Measure 3 cups of beef broth into a 4 cup measure, then add 1 cup of Pignot Grigio,(may use all beef broth if desired) I wanted to enhance the flavors. I PREFER TO COMBINE THE WINE AND BROTH TOGETHER BEFORE ADDING TO SKILLET, to prevent possibility of a fire from the WINE.
10. Now pour about half of the liquid into the skillet, and gradually stir in the Wondra flour, stirring as it is blended into the vegetables & begins to coat the vegetables.
11. Then add the remaining liquid & stir again. Add the beef patties back into the skillet, then over low heat, cover with a lid & continue to cook till mixture thickens. Stirring periodically to prevent sticking.
12. Cook about 20 to 25 minutes, but at about 18 minute mark before steaks are completely cooked add the assorted peppers, reserving a few chopped bits for garnish.
13. At this point if gravy is not as dark and rich as you would like, this is when you need to remove the steaks to a platter,( IT IS EASIER TO BLEND THE KITCHEN BOUQUET INTO THE GRAVY, IF YOU REMOVE THE STEAKS) and add in the KITCHEN BOUQUET(OPTIONAL) AND STIR TILL IT REACHES THE DESIRED COLOR YOU PREFER.
14. Add the steaks back into the skillet, & heat through before serving. Serve over rice, pasta, or potatoes if desired. Add the diced reserved chopped peppers over top if desired.
15. Dinner is now served. Enjoy.