Salisbury Steak with Mushroom Gravy

Ingredients

Quantities are for 4 servings.

• 2 lb Ground beef (85/15)
• 1/2 cup Breadcrumbs
• 1 each Egg
• 1 each Yellow onion
• 2 tbsp Worcestershire sauce
• 2 cups Beef broth
• 8 oz Mushrooms, sliced
• 2 tbsp All-purpose flour
• 2 tbsp Unsalted butter
• 2 lb Yukon gold potatoes
• 1/2 cup Milk

Instructions

1. Peel and cube the potatoes, place in a pot of salted water, and boil 15-18 minutes until fork-tender. Drain, then mash with the milk and 1 tablespoon of the butter until smooth. Season with salt and pepper and keep warm.
2. Finely dice half the onion. In a bowl, combine the ground beef, breadcrumbs, egg, diced onion, 1 tablespoon Worcestershire sauce, salt, and pepper. Mix gently and shape into 4 oval patties.
3. Heat a large skillet over medium-high heat and cook the patties 4-5 minutes per side, until well browned and the internal temperature reaches 160°F with no pink remaining in the center. Remove to a plate.
4. Slice the remaining onion half and add it to the skillet with the remaining tablespoon of butter and the mushrooms. Cook 5-6 minutes until softened and browned.
5. Sprinkle the flour over the mushrooms and onions and stir to coat, cooking 1 minute. Slowly whisk in the beef broth and remaining Worcestershire sauce, scraping up the browned bits. Simmer 4-5 minutes until thickened into a gravy.
6. Return the patties to the skillet, spoon the gravy over the top, and simmer 2-3 minutes to reheat. Serve over the mashed potatoes.