Chef John's Salisbury Steak

Name: Chef John's Salisbury Steak
Total time: 155
Yield: 4
Ingredients: 1 pound 85% lean ground beef; 0.5 cup plain bread crumbs; 1 large egg, beaten; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 1 teaspoon dry mustard; 1 teaspoon soy sauce; 0.5 teaspoon freshly ground black pepper; 1 pinch cayenne pepper, or to taste; 2 tablespoons salted butter; 2 tablespoons salted butter; 12 large white button mushrooms, sliced; 1 cup diced onion; salt to taste; 2 tablespoons all-purpose flour; 3 cups high-quality, low-sodium beef broth; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 35 Mins.

Ingredients

4 servings

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1 pound 85% lean ground beef
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0.5 cup plain bread crumbs
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1 large egg, beaten
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce
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1 teaspoon dry mustard
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1 teaspoon soy sauce
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0.5 teaspoon freshly ground black pepper
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1 pinch cayenne pepper, or to taste

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2 tablespoons salted butter
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2 tablespoons salted butter
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12 large white button mushrooms, sliced
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1 cup diced onion
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salt to taste
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2 tablespoons all-purpose flour
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3 cups high-quality, low-sodium beef broth
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2 tablespoons ketchup
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1 tablespoon Worcestershire sauce

Instructions

Prepare the steaks: Mix ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, mustard, soy sauce, pepper, and cayenne together in a mixing bowl with a fork or your hands until well combined. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
When almost ready to cook the steaks, make the gravy: Melt butter in a large nonstick skillet over high heat. Add mushrooms, onion, and salt; sauté until nicely browned, 5 to 8 minutes. Reduce the heat to medium and add flour; cook and stir for 3 minutes.
Stir in broth, ketchup, and Worcestershire sauce. Increase the heat to high and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed.
Transfer gravy to a liquid measure. Scrape the pan clean with a spatula.
Finish the steaks: Remove meat from the refrigerator and divide into four equal portions. Moisten hands and form each portion into a 1/2-inch-thick oval patty. Lightly season both sides of patties with salt.
Melt butter in the clean skillet over medium-high heat. Add patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer. Reduce the heat to medium and continue to cook until gravy is piping hot and steaks are no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).