How To Make Best Saliburry Steak

Saliburry Steak 


For the steaks:
·         1 1/4 pounds ground beef I prefer to use 90% lean
·         1/3 cup breadcrumbs
·         2 tablespoons minced onion
·         1 teaspoon Italian seasoning or equal parts dried basil, dried oregano and dried thyme
·         1 tablespoon ketchup
·         2 teaspoons Worcestershire sauce
·         1 egg beaten
·         salt and pepper to taste
·         2 teaspoons olive oil
For the gravy:
·         1 tablespoon butter
·         1/2 cup sliced onion
·         8 ounces sliced mushrooms
·         salt and pepper to taste
·         1 1/2 cups beef broth
·         1 tablespoon ketchup
·         2 teaspoons Worcestershire sauce
·         1 tablespoon cornstarch
·         1 tablespoon chopped parsley


1.    In a large bowl, mix together the beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg and salt and pepper.
2.    Form the meat mixture into 4 equal sized oval shaped patties.
3.    Heat the olive oil in a large pan over medium high heat.
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.    Remove the meat from the pan. Place on a plate and cover with foil. 
6.    Melt the butter in the pan. Add the onion and mushrooms and season with salt and pepper.
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.    In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
9.    Add the cornstarch mixture to the pan and whisk until smooth. Cook for 1-2 minutes or until sauce has just thickened.
10. Add the meat back to the pan and spoon the gravy over the top. Sprinkle with parsley and serve.

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