This terrific and simple recipe idea for these cold winter months is one of those comfort foods that never goes out of style... It is quick to make, inexpensive and far better than the Salisbury steak dinners found in your local freezer section of the grocery stores.
Comforting Salisbury Steak with Mushrooms 1 1/4 lb. Ground beef (90% lean) 1 large onion 1/3 cup Panko bread crumbs 1 egg beaten 1 tsp salt 1⁄2 tsp black pepper 2 tbsp ketchup 2 tbsp Dijon mustard 2 tbsp Worcestershire sauce 2 cups low-sodium beef broth 1 cup sliced mushrooms 2 Tbsp cornstarch 2 Tbsp water
Halve onion vertically, then thinly slice. Finely chop enough onion slices to measure 1/4 cup, then gently combine with beef, Panko, egg, ketchup and one tablespoon of mustard, one tablespoon Worcestershire, salt and pepper in a bowl. Knead by hand until combined. Form into 4 oval patties to give them a "steak" appearance.
Heat a cast iron pan or large skillet until very hot. Add 1 tablespoon of oil and add patties. Sear patties to a crispy brown on each side, several minutes until no longer pink inside.
Remove from pan and set aside on a paper towel lined plate and cover to keep warm. Add the other tablespoon oil to the pan and saute the onion until golden brown over medium heat.
Add the mushrooms, remaining tablespoon of mustard and Worcestershire sauce and cook for several minutes. Mushrooms will release water so cook mixture down for several minutes. Season with salt and pepper. Sprinkle cornstarch over all and stir, cooking for another minute.
Slowly add the beef broth and stir to mix and lower heat to low. Simmer for several minutes, sauce will thicken. Season to taste. Add the "steaks" back to the pan and nestle in the sauce. Cover and cook for 2-3 minutes to heat through. Serve over mashed potatoes and pour mushroom onion gravy over each Salisbury steak. Sprinkle with parsley to garnish.
Etc. — This savory dinner is fantastic served with a side of broccoli or asparagus. Also, you can double the recipe and freeze. At the time of serving, simply defrost in the fridge, then simmer in a skillet until warmed through.