Salisbury Steaks in Mushroom Sauce

Serves 8–10

• 3½ lbs. / 1½ kilo ground chicken or meat, or a mix of both
• 2 eggs
• 1 small potato, shredded
• 1 medium onion, diced
• ½ tsp. pepper
• 1 tsp. paprika
• 1 tsp. parsley flakes
• 1 large onion, diced
• 1 small can sliced mushrooms, with the water reserved
• 3 cups semi-dry white wine
• 3 cups chicken soup
• 6 t. oil
• 3 t. potato starch
• 3 t. water

Method

In a bowl, mix together the meats, egg, shredded potato and onion. Add in the spices and mix it all up using your hands. Wet your hands and make 10 large or 15 small patties out of the mixture. Brown the patties in half of the oil for about 3–4 minutes per side. Remove them to a plate. Set aside. Add the rest of the oil to the pan and sauté the onions. Stir in the mushrooms. Dissolve the potato starch in 3 t. water in a bowl; add it slowly to the simmering mushroom mix. Stir immediately so it won't form lumps. Add in the wine and soup and stir again. It should start to thicken. Turn the flame down to a very small flame. Add the meat "steaks" back into the sauce and bring it to a boil.

Afterwards, turn the flame down and let it simmer, covered, for another 35 minutes. Serve over mashed potatoes.