Rachael Ray's Salisbury Steak with Mushroom Gravy
  • 1 1/4 pounds ground beef sirloin
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 small onion, finely chopped
  • 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
  • Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
  • 1 cup mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  1. Combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.
  2. Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
  3. To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.
  4. To serve, pour gravy over Salisbury steak.