Salisbury Steak Recipe With Gravy for 4

Instructions:

1. Hydrate the panko. In a medium bowl, stir together 1/2 cup panko breadcrumbs and 2 tbsp whole milk. Let this sit for 2 minutes so the breadcrumbs soften completely.
2. Combine the meat mixture. To the bowl, add 1 lb lean ground beef, 1 large egg, 2 tbsp dry onion soup mix, 1 tsp garlic powder, 1 tbsp Worcestershire sauce, and 1 tsp yellow mustard.
3. Form the steaks. Gently mix with your hands until just combined. Divide into 4 equal portions and shape them into oval patties about 3/4 inch thick.
4. Create a dimple. Press a slight indentation into the center of each patty. Note: This prevents the steaks from bulging into football shapes as they cook.
5. Sear the beef. Heat 1 tbsp avocado oil in a large skillet over medium high heat. Add the patties and cook for 3-4 minutes per side until a deep brown crust forms. Remove them to a plate; they don't need to be cooked through yet.
6. Sauté the vegetables. In the same pan, melt 2 tbsp unsalted butter. Add 8 oz sliced cremini mushrooms and 1 sliced yellow onion. Cook for 8-10 minutes until the onions are soft and the mushrooms are golden.
7. Create the roux. Sprinkle 2 tbsp all purpose flour over the vegetables. Stir constantly for 1-2 minutes until the flour smells nutty and toasted.
8. Simmer and thicken. Slowly pour in 2 cups low sodium beef stock and the remaining 1 tbsp Worcestershire sauce. Whisk gently to incorporate the flour.
9. The final braise. Return the patties to the skillet, nestling them into the sauce. Simmer for 10 minutes over medium low heat until the gravy is thick and the meat reaches 160°F.
10. Garnish and serve. Sprinkle with 1 tbsp fresh parsley and serve immediately while the sauce is glossy.