Ingredients:
For the Salisbury Steaks:
1 lb ground beef
9 oz button mushrooms, sliced
2 garlic cloves, minced
1/2 tsp garlic powder
2 onions, finely chopped
1 tsp onion powder
1 tsp dried oregano
1 large egg
1/3 cup panko breadcrumbs
1/4 tsp ground black pepper
1 tsp salt
1 tbsp vegetable oil
For the Gravy:
2 1/2 cups low-sodium beef broth
1 tsp yellow mustard
1/3 cup tomato sauce
2 1/2 tsp Worcestershire sauce
3 tbsp cornstarch mixed with 3 tbsp cold water
Instructions:
Make the Steaks:
In a large bowl, combine the ground beef, garlic powder, onion powder, oregano, egg, breadcrumbs, salt, and pepper. Mix until just combined (be careful not to overmix to keep the steaks tender).
Divide the mixture into 4 equal portions and shape them into oval patties.
Cook the Steaks:
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side, or until browned and cooked through (internal temperature should reach 160°F or 71°C). Remove the steaks from the skillet and set aside.
Make the Gravy:
In the same skillet, add the onions and cook, stirring occasionally, for about 2-3 minutes until softened.
Add the garlic and mushrooms, and cook for another 3-4 minutes, until the mushrooms have released their moisture and are browned.
Pour in the beef broth, mustard, tomato sauce, and Worcestershire sauce. Stir to combine, and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with cold water to create a slurry. Slowly whisk the slurry into the simmering gravy, and cook for another 2-3 minutes until the gravy thickens.
Finish the Dish:
Return the cooked Salisbury steaks to the skillet and spoon some gravy over them. Simmer for another 2-3 minutes to heat through and let the flavors meld together.
Serve:
Serve the Salisbury steaks with the gravy on top. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Enjoy your flavorful, classic Salisbury steak!
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