Salisbury Steak with Mushroom Gravy
Source of Recipe
1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
12 crimini or baby portobellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
Mix ground sirloin Worcestershire sauce, onion, seasoning. Form into oval patties, one-inch thick.
Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and sauté mushrooms until tender, 3 to 5 minutes.
To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute. To serve, pour gravy over Salisbury steak.