midwest salisbury steak

Ingredients

• Servings: 5
• patties:
• 1 pound ground sirloin
• 1/2 cup panko bread crumbs
• 1 egg, beaten
• 2 tablespoons milk
• 1/2 (1 ounce) package dry onion soup mix
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon ground black pepper
• gravy:
• 3 tablespoons butter
• 2 cups fresh mushrooms, sliced
• 1 sweet onion, sliced
• 3 tablespoons all-purpose flour
• 1/2 (1 ounce) package dry onion soup mix
• 1 1/2 cups beef stock
• 1 cup water
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
• heat a skillet over medium heat. cook patties in hot skillet until browned, 3 to 5 minutes per side.
• melt butter in a separate skillet over medium-high heat. saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. season with salt and pepper.
• lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).