Salisbury Steak with Mushroom Gravy

By Mary Jane

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 cups quartered cremini mushrooms or white mushrooms, (about 8 oz/250 g)
• 1 tsp dried thyme
• 2 tbsp all-purpose flour
• 1 cup beef stock or vegetable stock
• 2 tbsp water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 clove garlic
• 1 tbsp parsley
• 1 tbsp worcestershire
• 1 tbsp dijon mustard

Preparation

Step 1

In bowl, mix together beef, water, salt, pepper, clove garlic, parsley, worcestershire and dijon muststard; shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover tightly and refrigerate for up to 6 hours.) In nonstick skillet, brown patties over medium-high heat. Transfer to plate; set aside.

Drain any fat from pan. Add onion; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are golden, about 5 minutes.

Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes.

Return patties and any accumulated juices to pan; cover and simmer until no longer pink inside, about 15 minutes.

Additional information :

Tip: This is a saucy dish, so for hearty appetites, you can increase the beef to 1-1/2 lb (750 g).