[jaycee]

Would love to know about 'almost divine sauce'~~ sounds good.

[GretchenM]

Here ya go. This is good enough to serve to company. I ALWAYS love this and every time I make it, I think, Why don't I make this more often!!!

SALISBURY STEAK SIMMERED in SAUCE
Makes about 5 patties

1 egg
3 T. crushed butter-flavored crackers or seasoned bread crumbs
1 T finely chopped onion
1 clove garlic chopped
1/2 t salt
1/4 t pepper
1/4 t rugged sage
1 Lb. ground beef

1 can (4 oz.) mushrooms stems and pieces, drained (I prefer fresh) optional
2 T. butter or margarine
3 T all-purpose flour

1-3/4 C. water
2 beef bouillon cubes
1/4 C. barbecue sauce
1 or 2 T. Worcestershire sauce

Hot mashed potatoes or rice

1. In a medium bowl, mix egg, crumbs, garlic, onion, salt, pepper and sage.
2. Add beef and mix well.
3. Shape into patties.
4. In a medium skillet on medium heat, cook patties for 4-5 minutes on each side or until browned; drain. While beef browns, prepare the bouillon-Worcestershire-barbecue sauce mix.
5. Remove beef to a platter and keep warm.
6. On low heat in the same skillet, melt butter and sauté mushrooms for 2 minutes.
7. Make a roux: push mushrooms to side of pan and mix flour into butter; blend well.
8. Mix water, bouillon, barbecue and Worcestershire sauces; add to roux / mushrooms mix; and stir until smooth and thickened.
9. Return patties to gravy and cook, uncovered, over low heat for 5-10 minutes, stirring occasionally.
11. Serve patties and sauce over mashed potatoes or rice.


I suspect this would taste even better with a rich red wine added into the sauce in place of some of the water.
TIP: Don't let the sauce get too thick. You'll want a lot of it to go over your mashed potatoes or rice. I recommend doubling the sauce, as a matter of fact. It's awesome.