A delightful twist on the classic Salisbury steak, featuring a rich mushroom wine sauce that elevates the dish to a new level of flavor.
Combine all the patty ingredients in a mixing bowl until well mixed.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into 6 oblong patties.
Make the patties uniform in size for even cooking.
Heat a skillet over medium heat and cook the patties for 4 minutes on each side until browned.
Do not overcrowd the skillet; cook in batches if necessary.
Remove the patties from the skillet and set aside.
Keep the patties warm by covering them with foil.
In the same skillet, sauté the mushrooms in butter until softened.
Stir occasionally to prevent sticking.
Add the flour to the mushrooms and stir to coat.
This step helps thicken the sauce.
Pour in the red wine and stir until the mixture begins to thicken.
Scrape the bottom of the skillet to deglaze and incorporate all the flavors.
Stir in the ketchup, mustard, Worcestershire sauce, sugar, sherry wine, and water.
Adjust the seasoning to taste at this stage.
Return the patties to the skillet and spoon the sauce over them.
Ensure the patties are well coated with the sauce.
Simmer for 15 minutes, occasionally spooning sauce over the patties.
Add a splash of water if the sauce becomes too thick.
Serve the patties with the sauce spooned over them.
Garnish with fresh parsley for a touch of color and freshness.
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