Salisbury Steak with Mushroom Gravy

This was a good recipe. The ketchup threw me off a bit, but it added a nice, slight tomato back flavor. I didn't have an egg to add to the meat, and I wish I had. The egg acts as a binder. My patties mostly stayed together, but an egg would have meant they would stay together.

Beautiful photo from CafeDelites

Salisbury Steak with Mushroom Gravy

Recipe from CafeDelites
Serves 4

For the steaks:

• 1 1/4 pounds ground beef, 90% lean
• 1/3 c breadcrumbs
• 2 T minced onion
• 1 tsp Italian seasoning, or equal parts dried basil, dried oregano and dried thyme -- OPTIONAL
• 1 T ketchup
• 2 tsp Worcestershire sauce
• 1 large egg, beaten
• salt and pepper to taste
• 2 tsp olive oil

For the gravy:

• 1 T butter
• 1/2 c sliced onion
• 8 ounces sliced mushrooms
• salt and pepper to taste
• 1 1/2 c beef broth
• 1 T ketchup
• 2 tsp Worcestershire sauce
• 1 T cornstarch
• 1 T chopped parsley

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.