For Salisbury Steaks:
- 1lb ground beef
- 1/2 packet dry onion soup mix (or 2 1/2 Tbsp homemade)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/4c milk
- 1/4c fresh bread crumbs
- 1 egg
- 1 1/2 Tbsp Worcestershire sauce, divided
For Sauce and Toppings:
- 2–3 Tbsp olive oil
- 2 Tbsp butter
- 1/2lb baby bella (or cremini) mushrooms, halved or quartered, if large
- 1 onion, sliced
- 1 clove garlic, minced
- 2 Tbsp flour
- 1 1/2c beef broth (can use 1 1/2tsp bouillon and 1 1/2c water)
- In a medium bowl, combine ground beef, soup mix, salt, pepper, and garlic powder. Add milk, bread crumbs, egg and 1 Tbsp Worcestershire sauce and mix with your hands until combined (try not to over-mix, as this can make the patties tough). Divide into 6 equal portions and shape into patties.
- In a large saute pan, heat 2 Tbsp olive oil and 1 Tbsp butter over medium-high heat. Working in batches, brown the patties on both sides and place in a 9×13″ baking dish. Set aside and reduce heat to medium. Add mushrooms to the pan and cook 4-5 minutes or until browned and tender. Season with salt and pepper and sprinkle over the patties.
- Return pan to medium heat and add onions. Add a little more olive oil if necessary to keep the onions from sticking. Cook onions until golden and tender, about 5-6 minutes. Season with salt and pepper and sprinkle over the patties.
- Add remaining butter, olive oil, and the flour to the pan. Stir over medium heat 1-2 minutes. Pour in beef broth and remaining 1/2 Tbsp Worcestershire sauce and stir to dissolve flour mixture. Cook 3-4 minutes over medium heat or until thickened to desired consistency. Pour gravy over patties, mushrooms, and onions.
- Cover baking dish with foil and bake at 375 degrees for 30 minutes. Serve warm with your favorite side dishes.