Salisbury Steak

Am I the only one who woke up this morning to realize there are no weekend days left before Christmas? Am I the only one who has not even begun to shop yet (except for the fact that I had to go to the Feed Store and got suckered into the Christmas clearance section for our furry friends)? Do you still have presents to wrap, trees to decorate, and holiday menus to plan? This is an easy, quick weeknight meal.
A few weeks ago David and I were chatting about the kind of food we ate growing up. I shared the fact that on occasion we had TV dinners. After the initial shock, David asked what my favorites had been. I was a big fan of Salisbury Steak, well not so much the steak as the chocolate cake that came with it. With hesitation he then asked, "What is Salisbury Steak"? When I saw this recipe in the most recent Cooking Light magazine I couldn't resist. Turns out that this Salisbury Steak even without the chocolate cake as incentive can be pretty good.

Salisbury Steak
adapted (barely) from Cooking Light

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

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. Remove patties from pan.

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.