Salisbury steak with mushroom gravy

Cooking Instructions
- 1
Start by mixing all the steak ingredients together in a bowl except for the beef. Combine well then add the beef and work it in but don’t overdo it. If you over work it you will make it tough. Form 4 patties for 1lb of ground beef and Indent the middle so it plumps evenly and set in the fridge until set up and ready to use. (The pic shows 2 but just ignore that)
- 2
Add a glug of evo to your pan and turn to med high and sear the steaks a few minutes a side then set aside, they will finish cooking when they go into the sauce.
- 3
Add 1 pat of butter scraping the fond up as the butter melts then add the mushrooms until they are brown and caramelized, set aside.
- 4
Now add 2 tbsp of butter and another glug of evo and sauté your shallots for about 3 minutes on med high. Reduce heat and add the garlic until fragrant. Add the flour for a couple minutes scraping any fond left off the bottom of the pan.
- 5
Slowly start whisking in the broth until the lumps are gone. Add the oregano, thyme, pepper, soy sauce and Worcestershire and bring to a slow simmer
- 6
Once the gravy has come together and it starts to thicken taste for seasoning then add the mushrooms followed by the steaks to the gravy. Turn the heat down to a low simmer and spoon the gravy over the steaks several times and cook until the steaks hit 160. Add some parsley and stir through the gravy.
- 7
I served it over creamy Yukon gold mashed potatoes with roasted dill carrots along with a bit more parsley for color.
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