Salisbury Steak

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup onion, finely minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup water
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced onion, salt, pepper, and garlic powder. Mix gently until just combined.
2. Form the mixture into 4 oval patties about 3/4 inch thick.
3. Heat vegetable oil in a large skillet over medium-high heat. Add patties and cook for 4-5 minutes per side until browned. Transfer to a plate.
4. In the same skillet, melt butter over medium heat. Add sliced onions and mushrooms, cooking for 5-7 minutes until softened.
5. Sprinkle flour over the onions and mushrooms, stirring constantly for 1 minute.
6. Pour in beef broth, water, Worcestershire sauce, and Dijon mustard. Stir well to combine.
7. Return the patties to the skillet, nestling them into the sauce. Reduce heat to medium-low.
8. Simmer uncovered for 10-12 minutes, turning patties once halfway through cooking.
9. Serve hot with the mushroom-onion gravy spooned over the steaks.

Notes

• Do not overwork the meat mixture when combining ingredients to keep the patties tender.
• Use a meat thermometer to ensure patties reach 160°F internal temperature for food safety.
• Slice onions and mushrooms ahead of time to speed up cooking.
• Leftover salisbury steak can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat to prevent the patties from drying out.
• Serve with mashed potatoes, egg noodles, or rice to complement the gravy.