Salisbury Steak with Sweet Paprika Sauce

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onions, cover and cook, stirring, until the onions are quite soft and beginning to color, 6 to 10 minutes. Reduce heat to medium-low and add garlic and 1 1/2 tablespoons paprika; cook, stirring, for 1 minute more.

Combine roasted peppers and broth in a mini food processor (or blender) and process until smooth. Add to the pan along with basil; stir, scraping up any browned bits. Increase heat to medium-high and bring to a boil. Cook until thickened and much of the liquid has evaporated, 5 to 7 minutes. Remove from heat and stir in sour cream and 1/4 teaspoon each salt and pepper. Cover to keep warm.

Meanwhile, combine beef, shallot, the remaining 2 teaspoons paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently mix with a fork until just incorporated (avoid overmixing). Form into 4 oval-shaped Salisbury steaks, 3/4 to 1 inch thick.

Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add steaks and cook until browned on the bottom, about 3 minutes. Turn over, reduce heat to medium and cook until browned on other side, about 3 minutes. Continue cooking, turning two more times until an instant-read thermometer inserted into the center registers 165 degrees F, 2 to 3 minutes more per side. Serve the steaks with the sauce.