SALISBURY STEAKS WITH MUSHROOM GRAVY

Take a walk down memory lane and have a very comforting and delicious 30 minute meal.  Maybe your mother made this on a weeknight.  Salisbury steaks were introduced by Dr. James Salisbury (1823-1905).  They are made with ground beef and a brown-mushroom gravy.  

1 lb. lean ground beef

¼ cup bread crumbs

¼ cup grated Parmesan cheese

1 t garlic powder

1 t Worcestershire sauce

½ t dry mustard

½ t onion powder

1 egg, whisked

1 t sea salt

½ t fine ground pepper

1 T avocado oil or extra-light olive oil

1 T unsalted butter

8 oz. white or cremini mushrooms, wiped clean, trimmed, and thinly sliced

1 small yellow onion, cut in half and thinly sliced

2 T all-purpose flour

2 cups beef broth

Freshly chopped parsley, for garnish

In a large bowl, combine the patty ingredients.

Form into 4 equal balls and then, form into flatter oval patties and set aside on a platter.

Heat the oil in a large skillet over medium heat.

Add the patties and cook 6 minutes on each side until browned.

Remove patties to the platter and set aside.

Add butter to the skillet and sauté the mushrooms and sliced onion for 5 minutes.

Sprinkle the flour over the mushrooms and onions.

Stir to combine and gradually add the beef broth.

Bring the mixture to a simmer.

Return the patties to the skillet, spooning some sauce, mushrooms, and onions on top of the patties.

Cover, and let simmer 10 to 12 minutes.

Serve with mashed potatoes with a sprinkling of fresh chopped parsley.

Serve with a green vegetable or salad.

Serves 2 to 4