Salisbury steak with mushroom gravy

Ingredients

• * 1/3 cup grated onion, divided
• * 1/2 teaspoon black pepper
• * 1/4 teaspoon salt
• * 2 garlic cloves, minced
• * 1 pound ground sirloin
• * Cooking spray
• * 1 tablespoon butter
• * 8 ounces cremini mushrooms, quartered
• * 1/3 cup dry red wine
• * 1 1/4 cups fat-free, lower-sodium beef broth
• * 1 tablespoon all-purpose flour
• * 1 teaspoon red wine vinegar

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Preparation

• Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat.
• Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.
• Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes.
• Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.
• Herbed Smashed Potatoes:
  Boil 1 pound new potatoes 10 minutes or until tender; drain. Mash with a potato masher. Add 1/3 cup half-and-half, 1 tablespoon butter, 1 tablespoon mixed herbs, and 3/8 teaspoon salt.
• Buttered Peas with Shallots:
  Cook 2 cups frozen green peas. Saute 1 sliced shallt in 1 tablespoon butter and 2 teaspoons olive oil for 3 minutes. Stir in peas and 1/4 teaspoon salt.