Salisbury Steak with Mushroom Gravy

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

Mix gently with your hands until just combined, then form into 4 oval patties.

In a large skillet over medium-high heat, sear the patties for 2-3 minutes per side until well-browned. They do not need to be cooked through.

Remove the patties from the skillet and set aside. Do not drain the drippings from the pan.

Reduce heat to medium and add the butter to the skillet. Once melted, add the sliced mushrooms and cook until they have released their liquid and started to brown.

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

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

Sprinkle the remaining Sazon seasoning and the all-purpose flour over the vegetables and stir to combine. Cook for 1 minute.

Gradually pour in the water, stirring constantly to create a smooth gravy. Scrape up any browned bits from the bottom of the pan.

Bring the gravy to a boil, then return the seared patties to the skillet.

Reduce the heat to low, cover, and let simmer for 15-20 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 the Salisbury steaks and gravy over mashed potatoes with a side of green beans.