Salisbury Steak with Mushrooms

Ingredients

• 1 pound ground beef
• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• Chopped parsley for garnish
• Freshly ground black pepper

Instructions

1. Prepare the Beef Patties: In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, onion powder, salt, and pepper. Mix until well combined. Be careful not to overwork the mixture to keep the patties tender. Using your hands can help blend the ingredients more evenly.
2. Shape the Patties: Divide the mixture into four equal portions and shape each into a patty, approximately 3/4-inch thick. Ensure the patties are uniform for even cooking. Press a small indentation in the center of each patty to promote even cooking.
3. Brown the Patties: Heat a large skillet over medium heat. Add a splash of olive oil and cook the patties for 3-4 minutes on each side until browned. Remove from skillet and set aside. The patties do not need to be fully cooked at this stage, as they will finish cooking in the gravy.
4. Make the Mushroom Gravy: In the same skillet, melt butter over medium heat. Add mushrooms and onion, cooking until the mushrooms are browned and the onion is soft, about 5 minutes. Stir occasionally to prevent sticking. The mushrooms should release their moisture and turn golden.
5. Saute the Garlic: Stir in the garlic and cook for an additional 30 seconds until fragrant. This will enhance the aroma and flavor of the gravy. Be cautious not to burn the garlic, as it can turn bitter.
6. Thicken the Gravy: Sprinkle flour over the mushrooms and onions. Stir to combine, cooking for 1 minute. This step helps to eliminate the raw flour taste and creates a roux for the gravy. The mixture should form a paste-like consistency.
7. Add Liquids: Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer, stirring frequently until the sauce thickens, about 5 minutes. Ensure there are no lumps for a smooth consistency. The gravy should coat the back of a spoon.
8. Combine and Finish: Return the beef patties to the skillet, covering them with the mushroom gravy. Simmer for another 10 minutes or until the patties are cooked through. The internal temperature should reach 160°F for safety. This step allows the flavors to meld together beautifully.
9. Garnish and Serve: Sprinkle with chopped parsley and serve hot. The fresh parsley adds color and a hint of freshness that complements the dish. Adding an extra crack of black pepper on top can enhance the flavor further.