Weeknight Salisbury Steak


1 ½ pound ground beef
½ cup seasoned breadcrumbs
1 large egg, lightly beaten
1 tablespoon onion flakes
½ teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon pepper
1 tablespoon oil

1 cup sliced mushrooms
1 yellow onion, halved and sliced
2 tablespoons unsalted butter
2 cups beef stock
2 tablespoons flour
1 teaspoon Kosher salt
1 teaspoon pepper


Preheat oven to 350°F.

Combine ground beef, breadcrumbs, egg, onion flakes, garlic powder, salt and pepper together in an large bowl. Mix until well combined. Evenly divide beef into 4 servings. Gently roll each into a ball and press down slightly to flatten into a thick patty.

Add cooking oil to a large ovenproof skillet on medium-high. Brown patties in skillet on both sides then remove and set aside on a platter.

In the same skillet, reduce heat to medium and add butter, onions, and mushrooms. Season with a pinch of salt and pepper. Sauté for 3-5 minutes or until mushrooms are softened and onions are tender.

Add flour and stir for 2 minutes, or until flour has created a roux. Add beef stock and stir to loosen up any bits of flavor in the skillet. Bring mixture up to a boil.

Reduce heat to a simmer and add beef patties back into the skillet, spreading evenly around the pan. Place skillet into preheated oven to cook for 25-30 minutes, or until patties are cooked through.

Serve each patty topped with mushroom and onion gravy. Enjoy!