Steak Salisbury et sauce aux champignons

Ingrédients

• 1 1/4 pounds ground beef (90% lean)
• 1/3 cup breadcrumbs
• 2 tablespoons onion (minced)
• 1 teaspoon Italian seasoning, (or equal parts dried basil, dried oregano and dried thyme - optional)
• 1 tablespoon ketchup
• 2 teaspoons Worcestershire sauce
• 1 large egg (beaten)
• 1 pinch salt (to taste)
• 1 pinch cracked pepper (to taste)
• 2 teaspoons olive oil
• 1 tablespoon butter
• 1/2 cup sliced onion
• 8 ounces sliced mushrooms
• 1 pinch salt
• 1 pinch pepper
• 1 1/2 cups beef broth
• 1 tablespoon ketchup
• 2 teaspoons Worcestershire sauce
• 1 tablespoon cornstarch
• 1 tablespoon parsley (chopped)

Préparation

1. 1

   In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.

2. 2

   Form the meat mixture into 4 equal sized oval shaped patties.

3. 3

   Heat the olive oil in a large pan over medium high heat.

4. 4

   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.

5. 5

   Remove the meat from the pan. Place on a plate and cover with foil.

6. 6

   Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.

7. 7

   Cook for 3-5 minutes or until vegetables have softened. Whisk in the beef broth, ketchup and Worcestershire sauce and bring to a simmer.

8. 8

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

9. 9

   Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.

10. 10

    Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.