Ingredients:
- 1 ½ pounds (680g) ground beef (80/20 blend is ideal)
- ½ cup (50g) breadcrumbs (plain or Italian seasoned)
- 1 large egg, lightly beaten
- ¼ cup (30ml) milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried onion flakes
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil, for searing
- 2 tablespoons unsalted butter
- 8 ounces (225g) cremini mushrooms, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (475ml) beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon chopped fresh parsley, for garnish (optional)
Instructions:
- Combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, onion flakes, garlic powder, salt, and pepper in a mixing bowl. Gently mix until just combined (do not overmix).
- Divide the mixture into 4 equal portions. Shape each portion into an oval patty, about ¾ inch thick.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, until browned. Remove patties from the skillet and set aside. They don't need to be cooked through at this point.
- Add butter to the skillet. Add mushrooms and onion and cook until softened and slightly browned, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Add thyme, salt, and pepper. Bring to a simmer.
- Return the Salisbury steaks to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the steaks are cooked through and the gravy has thickened. Ensure the internal temperature reaches 160°F (71°C)
- Garnish with fresh parsley (if using) and serve hot.