Salisbury Steak with Mushroom Gravy

Ingredients

• 1 pound ground beef
• 1/3 cup plain breadcrumbs
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons neutral-flavored oil cooking oil
• 8 ounces crimini or brown mushrooms, sliced
• 1 small yellow onion, sliced
• 1 clove garlic, chopped
• 2 tablespoons tomato paste
• 1 1/2 teaspoons prepared yellow mustard
• 1 1/2 cups low sodium beef broth
• 2 teaspoons cornstarch
• 1 tablespoon water
• 2 tablespoons chopped fresh parsley, for garnish, optional

Directions

1. Make the patties first. In a mixing bowl, combine the ground beef, breadcrumbs, egg, salt, and pepper with your hands until everything is evenly mixed.
2. Portion the beef mixture into 4 equal pieces, then gently form each one into a patty about 1/2-inch thick. Warm the oil in a large skillet over medium heat. Once the oil looks glossy and hot, add the patties and brown them for 3 minutes on the first side. Turn them carefully with a thin, flexible spatula, then cook the second side for another 3 minutes.
3. Move the browned patties to a plate. You should have a few teaspoons of fat in the skillet, but if the pan looks dry, add a little more oil. With the heat still at medium, add the mushrooms, onions, and garlic.
4. Cook the vegetables, stirring frequently, until the mushrooms release their moisture and start to take on a little color, 6 to 8 minutes. Stir the tomato paste, mustard, and beef broth into the mushroom mixture, scraping the bottom of the skillet with a spoon to loosen the browned bits.
5. Place the patties back in the skillet, then spoon some of the liquid, mushrooms, and onions over each one. Cover the pan and reduce the heat to low. Simmer the patties, covered, for 30 minutes.
6. While the patties simmer, you can cook noodles, make mashed potatoes, and/or put together any quick vegetable sides.
7. Take the lid off the skillet and gently slide the patties toward one side of the pan with a spoon. In a small bowl, mix the cornstarch with the water. Stir that mixture into the pan liquid and let it bubble for about 1 minute, until it turns into a thicker gravy. Turn off the heat.
8. Transfer the Salisbury steaks to plates and spoon the gravy over them. Add chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.