Salisbury Steak

For the Patties:

1 lb. ground beef

1/2 white onion, grated

2 cloves garlic, grated

1/3 C. breadcrumbs

1 egg

2 T. ketchup

2 T. dijon mustard

1 t. Worcherstershire Sauce

1 t. Beef paste or 1 Beef bouillon cube

Oil for frying

For the Gravy:

1 1/2 C. sliced mushrooms

2 T. butter

2 C. beef stock

1/2 t. beef paste or 1 beef bouillon cube

1 T. butter

1 T. cornstarch in 3 T. water (slurry)

Grate the onion into the ground beef. Add the breadcrumbs. Mix well with your hands and let sit about 15 minutes to marry and absorb. Add in the egg, ketchup, garlic, mustard, beef paste or cube, Worcestershire, and mix well with your hands. Form the meat mixture into four patties. Heat a neutral oil in a heavy bottom skillet. Fry the patties in hot oil for about 3 minutes per side. They are very soft so use your spatula to press the edges in as they cook, which will help keep them together. Flip carefully. Remove from the pan and set aside. Add the sliced mushrooms into the same hot pan. Add the butter and toss the mushrooms in it. Season lightly with salt and pepper. This is a salty recipe, so do not over-salt. Once the mushrooms have caramelized, remove them from the pan and set them aside. In the same pan, Add the tablespoon of butter and let it melt. Pour in the beef stock. Slowly whisk in the cornstarch slurry and let the gravy bubble for a minute to activate the slurry. Add the patties back to the gravy. Add the mushrooms on top of the patties. Let everything cook for about 3 minutes until the patties reach 160 degrees F. Remove them from the pan and serve with the gravy and the mushrooms over the top. You can serve over rice or noodles if desired. Garnish with sliced green onion