Salisbury Steak

Ingredients (patties):

• 1 1/2 - 2 pounds lean ground beef

• 1/2 c. seasoned breadcrumbs

• 1 Tbs ketchup

• 2 tsp dry mustard

• 4 dashes Worcestershire sauce

• 1 cube beef bouillon, crumbled

• Salt and pepper

• 1 Tbs butter

• 1 Tbs oil

Ingredients (sauce):

• 1 white onion - Sliced thin or diced

• 1 pint mushrooms - Sliced or quartered

• 2 c. beef stock (or more if needed)

• 1 Tbs ketchup

• 4 dashes Worcestershire

• 1 Tbs cornstarch

• Salt and pepper

• (optional) 1 tsp seasoning sauce, such as Kitchen Bouquet

Directions:

Patties:

1. Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper.

2. Form into 4-6 oval patties.

3. Heat the butter and oil in a large skillet (big enough for your patties) over a med-high heat

4. Fry the patties 3-4 min a side till cooked through and browned nicely.

5. Remove patties to a plate

Sauce:

1. Add the mushrooms to the hot skillet and raise to a high heat

2. Cook for 4-5 min till till browned and reduced in size.

3. Add the onions and stir to combine and coat with oil.

4. Cook for another 5-7 min on med-high heat till the onions are soft and golden.

5. Add the beef stock, catchup, Worcestershire, and browning sauce, stir to combine

6. Simmer on medium for 5 min.

7. Mix 1Tbs cornstarch with beef stock (or water) in a bowl to make a slurry

8. Add half to the simmering sauce and stir - determine if sauce is thick enough, otherwise mix in more of the corn starch slurry till sauce thickens to your desired consistency.

9. Add patties back into the pan and spoon sauce over top. Simmer on low to reheat patties.

10. Serve with boiled egg noodles or your favorite side.

Notes: Onions can be sliced thin or diced small for the sauce, whatever your preference. Mushrooms can be sliced or quartered depending on your preference.

I like to serve with buttered egg noodles with fresh minced parsley.