Dad’s Salisbury Steak BeefEntrée When we were growing up, our dad (Harry Wetzel) only cooked two things; salsa and Salisbury Steak. I don’t know where he first had this dish, but he loved it. He also loved our Pinot Noir; when we were going to remove that vineyard, he insisted that we replant Pinot Noir near the Russian River on our property. This combination of great ground beef and a wine sauce is a tribute to him. – Katie Wetzel Murphy, a family partner of Alexander Valley Vineyards 1 1/2 lbs. ground sirloin 1/2 cup cream 1 Tbsp. finely chopped onion 1/2 tsp. salt dash of pepper 2 Tbsp. butter or bacon drippings 2 Tbsp. flour 1/2 cup beef broth 1/2 cup AVV Estate Pinot Noir or water 1 tsp. Worcestershire sauce 2 Tbsp. chopped parsley 4 oz. sliced cremini mushrooms Combine beef with cream, onion, salt and pepper. Shape into 4 thick patties. Heat butter in heavy skillet; brown patties on both sides, then remove from skillet. Make a roux by first adding flour to the pan and blending well. Add broth and wine and stir until mixture boils and thickens, about five minutes. Stir in Worcestershire sauce, parsley and mushrooms, season sauce to taste with salt and pepper, then return patties to sauce. Reduce heat and simmer until meat is done to your taste, around 10 minutes. May be served over rice or mashed potatoes.