1 ½ Tbsp fish sauce (or substitutes discussed in the post)
2 medium eggs, beaten
2 Tbsp extra virgin olive oil
Sauce
1 medium onion
8 oz sliced mushrooms (white mushrooms or baby bellas)
1 Tbsp extra virgin olive oil
⅔ cup red wine
20 oz gluten-free beef stock
2 Tbsp fish sauce (or substitutes discussed in the post)
6 Tbsp tomato paste or my Notmato paste or Nomato brand sauce
freshly ground black pepper to taste
Instructions
Put quinoa in a strainer and rinse well with running water tossing it with your hand for a minute or so.
Shake out excess water.
Add quinoa and 1 cup water to a large saucepan.
Bring to a boil and then reduce heat, cover and simmer about 15 minutes until water is absorbed and quinoa is fluffy.
Combine cooked quinoa and rest of steak ingredients except oil (ground turkey through eggs) in a large mixing bowl and using your hands mix well.
Heat 2 Tbsp oil in a large skillet over medium high heat.
Form meat mixture into 6 equal size patties and place in pan.
Cook about 3 minutes until bottoms are browned.
Turn and cook about an additional 3 minutes until other side is browned.
Remove to a plate.
Slice onions in half top to bottom, peel, lay flat on board on cut edge, and slice thinly crosswise.
Cut slices in half so they’re not too long.
Add 1 Tbsp oil to pan and onions and mushrooms.Cook on medium heat, stirring frequently with a wooden spatula until onions and mushrooms are lightly browned (about 15 minutes). As water releases from vegetables, scrape bottom of pan with spatula to release browned bits.
Add wine and turn up heat.
Stir, again scraping bottom of pan with spatula to release any browned bits and reduce by about half.
Add stock, fish sauce, Notmato paste (or tomato or Nomato) and pepper.
Bring to a boil.
Add patties back to pan.
Reduce heat, cover and simmer 10 minutes.
Uncover, turn up heat and simmer vigorously about 5-10 minutes until sauce reduces and thickens a little.
Recipe by Savory Nature at http://savorynature.com/2014/02/17/salisbury-steaks-gluten-free/