Salisbury Steak

Prep Time: 10 mins Cook Time: 30 mins Additional Time: 2 hours

Total Time: 2 hours 40 mins

Servings: 4

INGREDIENTS:

For the Steak:

• 1 lb lean ground beef (85%)

• 1/2 tsp black pepper, freshly ground

• 1 tsp dry mustard

• 2 Tbsp ketchup

• 1 Tbsp Worcestershire Sauce

• 1 tsp soy sauce

• 1 large egg, beaten

• 1 pinch cayenne pepper

• 1/2 cup plain bread crumbs

For the Sauce:

• 2 Tbsp salted butter

• 12 large white button mushrooms, sliced

• 1 cup onion, diced

• 1 pinch kosher sea salt

• 2 Tbsp all-purpose flour

• 2 Tbsp ketchup

• 1 Tbsp Worcestershire sauce

• 3 cups high-quality, low-sodium beef broth

• kosher sea salt (to taste)

• 2 Tbsp salted butter

DIRECTIONS:

1. Combine beef, black pepper, dry mustard, ketchup, Worcestershire sauce, soy sauce, egg, cayenne pepper, and bread crumbs in a mixing bowl. Use a fork or your hands to stir in the ingredients until very evenly distributed.

2. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

3. While the meat is resting, melt 2 Tbsp butter in a large non-stick pan over high heat; add mushrooms, onions and a pinch of salt. Sauté, stirring occasionally, until very nicely browned, 5 - 8 mins. Reduce heat to medium and add all-purpose flour. Cook and stir for 3 mins.

4. Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces (about 10 mins). Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

5. Remove the meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt and pepper.

6. Melt 2 Tbsp butter in the previously used non-stick pan over medium-high heat. Add the patties and cook until browned (2 - 3 mins per side). Pour in the gravy and bring to a simmer; reduce heat to medium and continue to cook until the gravy is hot and the meat is just cooked through and springs back lightly when pressed (about 5 mins).