Midwest Salisbury Steak

 

If you use nice ground sirloin, it will taste great and there will be no fat to drain from the patties once they've cooked. Serve with mashed potatoes, egg noodles, or rice as a side dish. Simply delectable!

 

Original recipe yields 5 servings

Patties:

1 pound ground sirloin

½ cup panko bread crumbs

1 egg, beaten

2 tablespoons milk

½ (1 ounce) package dry onion soup mix

1 teaspoon Worcestershire sauce

¼ teaspoon ground black pepper

 

Gravy:

3 tablespoons butter

2 cups fresh mushrooms, sliced

1 sweet onion, sliced

3 tablespoons all-purpose flour

½ (1 ounce) package dry onion soup mix

1 ½ cups beef stock

1 cup water

salt and ground black pepper to taste

 

In a large mixing bowl, combine ground sirloin, panko bread crumbs, egg, milk, and 1/2 package onion soup mix, Worcestershire sauce, and black pepper; form into 5 patties.

Melt butter in a pan over medium heat. Cook patties in a heated skillet for 3 to 5 minutes per side, or until browned.

 

In a separate pan, melt the butter over medium-high heat. 5 to 7 minutes, sauté mushrooms and onion in heated butter until soft. Cook and whisk the flour and leftover dry onion soup mix into the mushroom mix until the flour is well incorporated, about 1 minute. Stream in the beef stock and water while constantly stirring over the mushroom mixture; bring to a boil, lower heat to medium, and cook, stirring regularly, until the liquid thickens, approximately 5 minutes. Season with salt and pepper to taste. Place the browned steaks in the gravy and cook for 30 minutes, or until the steaks are firm and gray in the middle. An instant-read thermometer put into the middle should show a temperature of 160 degrees F.