Salisbury Steak

1. Place breadcumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
2. Add remaining Salisbury Steak ingrediends into the bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure hold together well.
3. Divide into four balls and then pat firmly into oval patties approximately 3/4" thick.
4. Heat oil in a skillet over high heat. Add patties and cook the first side until browned or a little charred (about 2 mins). Flip and repeat for the other side. Remove onto a plate. The patties will still be raw inside. Set aside
5. If skillet is looking dry, add a little more oil. Add chopped onion and garlic and cook until onions are translucent.
6. Add mushrooms and cook until golden in color.
7. Lower heat to medium. Add butter. Once butter melts, add flour and combine well and cook for about 1 minute stirring constantly.
8. Gradually add in beef broth while stirring. Once mostly lump free add remaining gravy ingredients.
9. Add patties along with juices that collected on plate. Cook for 5 to 10 minutes until patties are cooked (165 degrees in center). If gravy gets too thick add more beef broth or water to thin.
10. Remove patties to plate . Taste gravy and add salt and pepper to taste.
11. Serve patties topped with mushroom gravy. Ideal with or over mashed potatoes.

*Salisbury Steak*
• 1/2 onion
• 1/2 cup panko breadcrumbs
• 1 lb ground Beef
• 1 garlic clove (minced)
• 1 egg
• 2 T ketchup
• 1 beef bouillon cube crumbled
• 1/2 t Wocestershire sauce
• 3 t dijon mustard
*Gravy*
• 1 T Olive oil
• 2 garlic cloves, minced
• 1/2 onion
• 5 oz sliced mushrooms
• 3 T unslated butter
• 3 T flour
• 3 cups beef broth/stock
• 2 t dijon mustard
• 2 t Worcestershire sauce
• salt and pepper to taste

Notes: