Salisbury Steak with Grilled Mushroom Wine Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each

Ingredients

	Metric	Imperial
Beef Halal Burger, 3.5 oz, fully cooked	25 each (2.5 kg)	5.5 lbs
Broth Beef, Reduced Sodium	500 ml	2 cups
Onions, fresh finely chopped	375 ml	1 1/2 cups
Garlic, Minced	60 ml	1/4 cup
Oil, Canola	45 ml	3 Tbsp
Mushroom Pieces, drained, cnd	500 ml	2 cups
Red Wine (or can use non-alcoholic or cooking wine)	375 ml	1 1/2 cups
Brown Sugar	15 ml	1 Tbsp
Chili Powder	10 ml	2 tsp
Parsley, dried	60 ml	1/4 cup
Broth Beef, Reduced Sodium	1125 mls	4 1/2 cups
Cornstarch	45 ml	3 Tbsp
Water, cold	45 ml	3 Tbsp

Preheat convection oven to 300'F/150'C. Heat beef burgers on a parchment lined baking sheet and pour beef broth on pan. Cover with foil and bake in preheated oven until the burgers have reached an internal temperature of 165'F/74'C for at least 15 seconds. Hold prepared beef burgers at >140'F/60'C until service.
Prepare Wine & Grilled Mushroom Sauce. Saute chopped onions and garlic in oil over medium-high heat; cook stirring until softened. Add drained canned mushrooms, stirring until lightly browned. Gradually stir in red cooking wine and bring to boil, scrapping up browned bits from bottom of pan; bring to boil and cook until reduced by half. Stir in beef broth, brown sugar, chili powder and parsley; bring to boil and simmer for 5-10 minutes until slightly thickened.
Reduce temperature to medium. Gradually stir in a mixture of cornstarch mixed with cold water. Cook, stirring until sauce thickens slightly about 5 minutes. Keep hot until service.
Ladle 60 mls/2 oz of mushroom wine sauce over heated beef burgers.

Serve with mashed potatoes and steamed green beans (sides not included in the nutritional analysis)