Salisbury Steak with Mushroom Gravy

In a large bowl, combine the ground beef, egg, 1 tablespoon of minced garlic, onion soup mix, breadcrumbs, half of the Sazon seasoning packet, and Worcestershire sauce.

Gently mix with your hands until just combined. Do not overmix.

Form the mixture into 4 oval-shaped patties, about 1-inch thick.

In a large skillet over medium-high heat, sear the patties for 3-4 minutes per side until well-browned. They do not need to be cooked through.

Remove the patties from the skillet and set aside on a plate.

In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until they have released their liquid and started to brown.

Add the sliced onion and cook until softened and caramelized, about 5-7 minutes.

Stir in the remaining 1 tablespoon of minced garlic, beef base, and tomato paste. Cook for 1 minute until fragrant.

Add the rest of the Sazon seasoning packet and sprinkle the flour over the vegetables. Stir to coat everything and cook for another minute.

Slowly pour in the water, whisking constantly and scraping up any browned bits from the bottom of the pan to create the gravy.

Bring the gravy to a simmer, then return the seared patties to the skillet, nestling them into the gravy.

Reduce the heat to low, cover, and simmer for 10-15 minutes, or until the patties are cooked through and the gravy has thickened.

Taste the gravy and season with salt and pepper if needed. Serve hot over mashed potatoes.