Salisbury Steak with Wine Sauce
4 servings 4 slices bacon 1 medium red bell pepper 8 ounces mushrooms, sliced 1 large yellow onion, sliced 1 1/2 lbs lean ground beef 1/2 teaspoon salt 1/2 teaspoon cracked black pepper 1/3 cup Burgundy wine or red wine 1/4 teaspoon dried thyme leaves, crumbled In a large skillet cook bacon over moderatly-high heat;cook until crisp and browned, about 5 minutes. Transfer bacon to paper towels and set aside; reserve drippings in the skillet. Core and seed the bell pepper; cut into strips, add mushrooms, onions and bell pepper to the drippings in the skillet; cook stirring frequently, until crisp tender, about 4 minutes. Meanwhile, shape ground beef into 4 oval steaks about 3/4 inch thick; sprinkle on both sides with salt and pepper. Transfer vegetables to a warm serving platter, cover and keep warm. Cook steaks until they are well browned, about 3 minutes on each side for medium. Place the steaks on top of vegetable mixture, cover, and keep them warm; add wine and thyme to the skillet Bring mixture to a boil, stirring and scraping bottom of skillet; pour the wine sauce over the steaks; Crumble the bacon over the sauce and Serve. |