Classic Salisbury Steak Recipe

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  Egg, Whole, Large
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  Whole Milk(120g)
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  Ketchup(45g)
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  1½ teaspoons sea salt
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  Italian seasoning(5g)
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  Garlic powder(5g)
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  Onion powder(5g)
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  Mustard powder(5g)
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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  ¼ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  90/10 Ground Beef(680g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Bread Crumbs, Dry, Plain(180g)
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  Olive oil(15g)
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  Parsley, Fresh
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Mushrooms, Cremini(227g)
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  Garlic
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(30g)
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  Mustard powder(5g)
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  ¾ teaspoon sea salt
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  Garlic powder(1g)
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  Onion powder(1g)
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  Low Sodium Beef Broth(480g)
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  Worcestershire Sauce(10g)

  Lea & Perrins is the standard. A little goes a long way.

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  Beef bouillon cube(5g)

Instructions

1. 1Make the steaks. In a medium bowl, whisk together the eggs, milk, ketchup, salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and black pepper.
2. 2In a large bowl, using your hands, gently combine the ground beef and breadcrumbs. Add the egg mixture and mix well. Form the mixture into six, 1-inch-thick oval patties.
3. 3Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the beef patties. Cook, undisturbed, until browned but not yet cooked through, about 4 minutes per side. Transfer the patties to a plate.
4. 4Make the gravy. Heat the oil in the same skillet over medium heat. Once the oil is glistening, add the onions and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add the garlic and cook, stirring, until fragrant, 1 minute.
5. 5Add the butter to the skillet. Once the butter is melted, stir in the flour, mustard powder, salt, garlic powder, and onion powder. Slowly stir in the beef broth, Worcestershire, and bouillon.
6. 6Increase the heat to medium-high and bring the mixture to a boil. Nestle in the patties, then cover and reduce the heat to low. Simmer until the internal temperature of the patties reaches 160°F on an instant-read thermometer, 10 to 15 minutes.
7. 7Divide the Salisbury steaks between plates and top with the gravy. Garnish with minced parsley before serving.