Salisbury Steak

Patties

• 1.25 lb Ground beef
• 1/3 cup Breadcrumbs
• 1 Egg
• 0.25 Onion, grated
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 1 tbsp Neutral oil

Gravy

• 2 tbsp Butter
• 1 Onion, sliced
• 8 oz Mushrooms, sliced
• 2 tbsp All-purpose flour
• 1 1/2 cups Beef stock

Patties

1. Combine the beef, breadcrumbs, egg, grated onion, Worcestershire, and salt, mixing gently just until combined, and shape into 4 oval patties.

Sear

1. Heat the oil in a large skillet over medium-high heat and sear the patties until well browned on both sides, but not necessarily cooked through. Remove to a plate. (Tip: This sear is about building the browned fond in the pan, not finishing the patties — they go back in later to finish cooking in the gravy.)

Gravy

1. In the same pan, melt the butter and cook the sliced onion (and mushrooms, if using) until softened and lightly browned.
2. Sprinkle the flour over and stir to coat, then whisk in the stock gradually, scraping up the fond from the bottom of the pan. (Tip: That fond is where most of this dish's flavour actually comes from — make sure it's fully scraped up and dissolved into the gravy.)

Finish

1. Return the patties to the pan, cover, and simmer until they reach 71°C (160°F) in the centre.