Salisbury Steak with Mushroom Gravy

This is a great and fast dinner to have on a cold and snowy evening, which we seem to have a lot of lately. Enjoy!

Salisbury Steak with Mushroom Gravy

1 large egg 2 teaspoons Worcestershire Sauce 1 teaspoons Dijon Mustard 1 teaspoon salt ½ teaspoon pepper 1 pound lean ground beef ½ cup plain dry breadcrumbs 1/3 cup finely chopped onion 1 Tablespoon minced garlic 2 Tablespoon vegetable oil

Sauce

3 Tablespoons butter 8 ounces slice fresh mushrooms 3 cups water 2 Tablespoons beef base (I use Better then Bouillon) 1 teaspoon Worcestershire Sauce 1 teaspoons Dijon Mustard 2 Tablespoons Cornstarch ¼ cup water 1 Tablespoon parsley

In a large bowl, whisk together the egg with the Worcestershire Sauce, mustard, salt and pepper. In a medium bowl add the hamburger, breadcrumbs, onion, garlic and egg mixture. Mix gently to combine. (I use my clean hands.) Shape into 4 oval patties about ½ inch thick.

Heat the oil in a 12-inch skillet over medium-heat. Add the patties and cook, turning once until 160 degrees, about 5 minutes per side. Transfer to a plate and cover to keep warm.

In the same skillet add the butter and mushrooms, and cook until the mushrooms are browned, about 5 minutes. Add the 3 cups water, beef base, Worcestershire sauce, and mustard. Bring to a simmer.

In a small bowl combine the cornstarch and water and stir until smooth. Add to the boiling beef base. Stir until thickened, about 5 minutes. Add parsley and taste and add salt and pepper as needed.

Serve over the patties. This is great served with noodles or mashed potatoes.

*To make Gluten Free use GF breadcrumbs, and use Lee and Perrins Worcestershire Sauce.