SALISBURY STEAK WITH MUSHROOM GRAVY

SALISBURY STEAK WITH MUSHROOM GRAVY For the steaks: 1 1/4 pounds ground beef I prefer to use 90% lean 1/3 cup breadcrumbs 2 tablespoons minced onion 1 teaspoon Italian seasoning or equal parts dried basil, dried oregano and dried thyme 1 tablespoon ketchup 2 teaspoons Worcestershire sauce 1 egg beaten salt and pepper to taste 2 teaspoons olive oil For the gravy: 1 tablespoon butter 1/2 cup sliced onion 8 ounces sliced mushrooms salt and pepper to taste 1 1/2 cups beef broth 1 tablespoon ketchup 2 teaspoons Worcestershire sauce 1 tablespoon cornstarch 1 tablespoon chopped parsley In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper. Form the meat mixture into 4 equal sized oval shaped patties. Heat the olive oil in a large pan over medium high heat. Place the patties in the pan in a single layer. Cook for 5-6 minutes on each side or until golden brown and cooked through. Remove the meat from the pan. Place on a plate and cover with foil. Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper. Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer. In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.