Salisbury Steak with Mushroom Gravy

In a large bowl, combine ground beef, eggs, salt, pepper, minced garlic, Dijon mustard, and Worcestershire sauce.

Grate one white onion, including its juices, and add it to the meat mixture.

Add the panko breadcrumbs to the bowl.

Using your hands, mix all ingredients until just combined. Do not overmix.

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

Heat a large griddle or skillet over medium-high heat. Sear the patties on both sides until well-browned. They do not need to be cooked through.

Transfer the seared patties to one or two large baking dishes.

To make the gravy, melt butter in a large pot over medium heat.

Add the diced onion and sauté until softened, about 3-4 minutes.

Add the sliced mushrooms, season with salt and pepper, and cook until they have released their liquid and started to brown.

Stir in the minced garlic and cook for another minute until fragrant.

Sprinkle the flour over the mushroom mixture and stir continuously for 1-2 minutes to cook out the raw flour taste.

Gradually whisk in the beef stock, ensuring there are no lumps. Bring the mixture to a simmer.

Stir in the Worcestershire sauce and Dijon mustard. Let the gravy simmer and thicken for 5-7 minutes.

Taste the gravy and adjust seasoning with more salt and pepper if needed.

Pour the finished mushroom gravy over the Salisbury steak patties in the baking dishes, covering them completely.

Cover the baking dishes tightly with aluminum foil.

Bake in a preheated oven at 375°F (190°C) for 45 minutes, or until the steaks are fully cooked and tender.

Serve hot over cooked egg noodles, with a side of green beans if desired.