Salisbury Steak with Mushroom Gravy

Forget the frozen stuff that comes in the red box. You'll never want to LOOK at that thing again once you see how easy it is to make this classic American fare at home. Better than that - wait until you taste it! This stuff is out of this world - tender, succulent, and bathed in a fabulous mushroom-onion gravy. It doesn't get better than that - oh wait! It does!

Did I mention that's it's easy? Check the video - from start to finish it takes less than half an hour, and if you remember a couple of tricks which I teach, you'll be Bombshell in no time!

You'll need:

• 2 pounds lean ground beef or ground sirloin
• 1/2 cup dry bread crumbs
• 1 egg, lightly beaten
  
• 1-2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly cracked black pepper
• 2 Tbl Worcestershire sauce, divided
• 1 tsp butter
• 1 tsp olive oil
  
• 1/2 tsp ground mustard
• 2 cups beef stock (not broth)
• 3 Tbl all purpose flour
  
• 8 ounces sliced mushrooms, I prefer crimini mushrooms when I can get them
• 1 small diced yellow onion
• salt and pepper to taste
• 1 Tbl butter

1. In a large bowl, place ground beef, egg, bread crumbs, salt, pepper, onion and garlic powders, and Worcestershire sauce. Combine gently, but completely, making sure ingredients are well incorporated. Don't over mix though - or your steaks will be tough.
2. Divide mixture into six to eight equal portions. I use eight because I feed children, and they like smaller portions. For adults, I'd make six. Shape each portion into an oblong patty, indenting the top a little. This keeps the patty from becoming a meatball as it cooks.
3. In a large skillet over medium heat, melt the butter and olive oil. Once the butter becomes foamy, add three-four of the steaks. Cook on each side for five-six minutes, until cooked through, but not overdone. As each one finishes, transfer to a platter and set aside. They'll rest, and reheat a little in the sauce in a few minutes.
4. Remove as much of the beef grease from the skillet as possible, retaining the brown fond (fond is French for that brown crusty wonderful stuff) on the bottom of the skillet. Add butter back to the skillet and allow it to melt.
5. Sprinkle flour into the butter, and start whisking well. You want to begin bringing all the fond off the bottom of the skillet, and making sure that the flour has no lumps. You aren't really trying to cook off the flour at this point.
6. As soon as you've whisked in the flour really well, drizzle in the stock and Worcestershire sauce, whisking well the entire time. You should really feel the fond lifting off the skillet at this point.
7. Add the mushrooms and onions to the skillet, and bring to a boil. Reduce to a simmer, and cook for about ten minutes, stirring occasionally. The mixture will reduce somewhat, and the onion and mushrooms will soften significantly. Taste for seasoning, and re-season with salt and pepper if necessary. Turn heat to low.
8. To serve, slip each steak into the gravy for about two minutes, just to let them warm through. Serve each steak covered with gravy, and if you are seriously in need of comfort, a great big bunch of creamy mashed potatoes.