Homemade Salisbury Steak

Instructions

1. 1

   Peel the onion. Coarsely grate half into a large bowl, keeping its juices, and thinly slice the remaining half. Slice the mushrooms.

2. 2

   Add the beef, breadcrumbs, egg, ketchup, mustard, 1½ teaspoons Worcestershire sauce, ¼ teaspoon salt and ¼ teaspoon pepper to the grated onion. Mix gently just until combined, then shape into 4 oval patties about ¾ inch thick.

3. 3

   Heat the olive oil in a large, preferably 12-inch skillet over medium-high heat. Add the patties and brown for about 3 minutes per side. Transfer to a plate; they will finish cooking in the gravy.

4. 4

   Reduce the heat to medium and add the butter, sliced onion and mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until softened and lightly browned.

5. 5

   Sprinkle in the flour and stir for 1 minute. Gradually stir in the beef broth, scraping up the browned bits. Add the remaining 1½ teaspoons Worcestershire sauce, ¼ teaspoon salt and ¼ teaspoon pepper, then bring to a gentle simmer.

6. 6

   Return the patties and any collected juices to the skillet. Spoon some gravy over them, loosely cover and simmer over medium-low heat for 10–12 minutes, until the beef is cooked through to 160°F/71°C and the gravy has thickened. Serve the patties with the mushroom gravy spooned over the top.