Midwest Salisbury Steak

Ingredients

• Patties:
• 1 pound ground sirloin
• 1/2 cup panko bread crumbs
• 1 egg, beaten
• 2 tablespoons milk
• 1/2 (1 ounce) package dry onion soup mix
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground black pepper
• Gravy:
• 3 tablespoons butter
• 2 cups fresh mushrooms, sliced
• 1 sweet onion, sliced
• 3 tablespoons all-purpose flour
• 1/2 (1 ounce) package dry onion soup mix
• 1 1/2 cups beef stock
• 1 cup water
• Salt and ground black pepper to taste

Directions

Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.

Heat a skillet over medium heat. Cook patties in hot skillet until browned, 3 to 5 minutes per side.

Melt butter in a separate skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. Season with salt and pepper.

Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).