Salisbury Steak with Mushroom Gravy

By foodiva

Ingredients

• For the steaks:
• 1 1/4 1 1/4
• pounds
• ground beef
• I prefer to use 90% lean
• 1 /3
• cup
• breadcrumbs
• 2 2
• tablespoons
• minced onion
• 1 1
• teaspoon
• Italian seasoning
• or equal parts dried basil, dried oregano and dried thyme
• 1 1
• tablespoon
• ketchup
• 2 2
• teaspoons
• Worcestershire sauce
• 1 1
• egg
• beaten
• salt and pepper to taste
• 2 2
• teaspoons
• olive oil
• 1 1
• tablespoon
• butter
• 1 /2
• cup
• sliced onion
• 8 8
• ounces
• sliced mushrooms
• 1 1/2 1 1/2
• cups
• beef broth
• 1 1
• tablespoon
• cornstarch
• 1 1
• tablespoon
• chopped parsley
• For the gravy:

Details

Adapted from cafedelites.com

Preparation

Step 1

Instructions

In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.

Form the meat mixture into 4 equal sized oval shaped patties.

Heat the olive oil in a large pan over medium high heat.

Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through.

Remove the meat from the pan. Place on a plate and cover with foil.

Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.

Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.

Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.