Steak de Salisbury et sauce aux champignons

Ingrédients

• 1 pounds ground beef (- (of 50/50 pork and beef))
• 1 medium grated red onion
• 1/2 cup breadcrumbs (- or 3/4 cup flour)
• 1 egg
• 2 tablespoons ketchup
• 1 tablespoon mustard (- or mustard powder (optional))
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground pepper
• 2 tablespoons oil
• 2 cloves garlic (- minced)
• 1 small white onion (- chopped finely)
• 1 cup champignon/button mushroom (- cut into slices)
• 2 tablespoons butter
• 2 tablespoon flour
• 1 1/2 cups water
• 1 beef broth cube
• 2 tablespoons dark soy sauce
• ground pepper

Préparation

1. 1

   In a large bowl, combine all the ingredients for the Salisbury Steak ingredients. Using your hands, mix until just combined - don't over mix.Divide into 5 and pat into oval patties around an inch thick.

2. 2

   Heat oil in a skillet over high heat. Add the steak patties and cook each side for 2 minutes or until browned. Remove them from the skillet and transfer to a plate.

3. 3

   In the same skillet with oil, add the chopped onion and garlic and cook for 2 minutes until onions are a bit translucent. Add the mushrooms to the skillet and cook for 2 - 3 minutes until golden.

4. 4

   Turn heat down to medium. Add the butter and then once melted, add the flour and cook for 30 seconds, stirring constantly.

5. 5

   Gradually add in water, while stirring constantly to prevent lumps. Add the beef broth cube, soy sauce and season with pepper.

6. 6

   Add the steaks along with the juices on the plate. Cook for another 3-5 minutes, or until gravy has thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

7. 7

   Served usually with mashed potato or rice and vegetable as sides. Sprinkle with a bit of parsley if desired.