Shelly's Recipe

Midwest Salisbury Steak

Category: Ground

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

(1) 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.

(2) Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

(3) 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.

(4) 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).