Salisbury Steak
For the Steaks
1 lb lean ground beef
1/3 cup plain panko breadcrumbs
1 tsp Italian seasoning
1 egg
1 tbsp ketchup
1 tsp dijon mustard
2 tsp worcestershire sauce
salt and pepper to taste
1 garlic clove finely minced
2 tbsp extra virgin olive oil
Mushroom Gravy
1 tbsp extra virgin olive oil if needed
1/2 onion diced
8 oz sliced mushrooms
2 tbsp unsalted butter
2 tbsp flour
1 1/2 cups beef broth
1 tbsp ketchup
1 tsp worcestershire sauce
salt and pepper to taste
Directions:
Ingredients:
In a large bowl, combine the ground beef, panko breadcrumbs, Italian seasoning, egg, ketchup, Dijon mustard, Worcestershire sauce, salt, pepper, garlic, ground beef,⅓ cup panko breadcrumbs,1 teaspoon Italian seasoning, egg, ketchup, dijon mustard, worcestershire sauce, salt and pepper, and garlic Mix well
Form into 4 oval patties about ¾ inch thick.
Heat oil in a large deep skillet over medium high heat. Add the steaks and cook until golden brown, about 4 to 5 minutes on each side. (Steaks do not need to be fully cooked at this time.)
Remove steaks to a plate and set aside.
Mushroom Gravy
Add chopped onions to the skillet, season with salt and pepper, and cook until partly translucent, 3 to 4 minutes. (If the skillet needs a little more oil, add it now.)
Add the onion, oil, mushrooms and season with salt and pepper. Cook on high until golden about 3 to 5 minutes.
Turn down the heat to medium, add the butter and stir to melt.
Add flour and whisk until combined with the butter.
Add butter and flour gradually pour in the beef stock, whisking continuously.
Add the ketchup and Worcestershire sauce and season with salt and pepper as needed.
Add beef stock, ketchup, worcestershire sauce, salt and pepper
Bring to a simmer and add steaks back to the skillet.
Cover and cook for another 5 minutes or until steaks are cooked through. If you notice the gravy getting too thick, add more beef stock or water.
Serve Salisbury steaks with gravy on top over mashed potatoes. Sprinkle with fresh ground black pepper and some parsley. Enjoy!