Salisbury Steak

• •
  Bread Crumbs, Panko, Dry(120g)

  Plain dry bread crumbs. Panko works too but is lighter per cup.

• •
  Onion powder(5g)
• •
  1 teaspoon dried parsley
• •
  Garlic powder(3g)
• •
  Paprika, Smoked(3g)
• •
  ½ teaspoon kosher salt
• •
  90/10 Ground Beef(454g)

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

• •
  Egg, Whole, Large
• •
  Tomato Paste(30g)
• •
  Mustard, Dijon(10g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Soy Sauce, Low Sodium(8g)
• •
  Vinegar, White(5g)
• •
  Worcestershire Sauce(5g)

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

• •
  Olive oil(15g)

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

• •
  Fresh parsley (for serving)
• •
  Olive oil

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

• •
  Mushrooms, Cremini(284g)
• •
  Onion powder(3g)
• •
  ½ teaspoon kosher salt
• •
  Garlic powder(1g)
• •
  ¼ teaspoon ground black pepper
• •
  Unsalted Butter(30g)
• •
  Flour, All-Purpose, White(30g)
• •
  Wine, Red, Table(120g)
• •
  Low Sodium Beef Broth(360g)
• •
  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

• •
  Worcestershire Sauce(15g)

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

Instructions

1. 1In a large bowl, combine the panko, onion powder, dried parsley, garlic powder, smoked paprika, and salt. Add the ground beef, egg, tomato paste, mustard, soy sauce, vinegar, and Worcestershire sauce. Use your hands to combine until the mixture is uniform and sticks together when pressed.
2. 2Divide the mixture into 4 portions and shape into elongated patties about ¾-inch thick.
3. 3Heat the oil in a large skillet over medium-high heat. Let it get nice and hot. When hot, add the patties and cook for about 1 minute per side, until well browned but not cooked though. Transfer the patties to a plate.
4. 4Make the gravy: If necessary, add another drizzle of oil to the skillet over medium heat. Add the mushrooms and cook, stirring regularly, until they release their liquid, about 6 minutes.
5. 5Add the onion powder, salt, garlic powder, and pepper and cook for 1 minute.
6. 6Add the butter. When the butter is melted and no longer sizzling, sprinkle the flour over the mushrooms and cook, stirring until golden brown and toasty smelling, about 30 seconds.
7. 7Pour in the wine in a steady stream, stirring constantly to remove any clumps of flour. Stream in the broth, stirring constantly.
8. 8Stir in the mustard and Worcestershire sauce until smooth.
9. 9Return the patties to the skillet with the sauce. Bring to a gentle simmer and cook uncovered for 8 to 10 minutes, flipping the patties every few minutes and coating them with the sauce, until an instant-read thermometer registers at least 160°F and the gravy is thickened.
10. 10Serve the steaks with mushroom gravy over baked or mashed potatoes, butter noodles or rice. Garnish with fresh parsley.