Salisbury Steak

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  0.5 cup Bread Crumbs, Panko, Dry

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

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  1 tsp 1 teaspoon dried parsley
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked
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  0.5 tsp ½ teaspoon kosher salt
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  1 lbs 90/10 Ground Beef

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

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  1 Egg, Whole, Large(44g)
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  2 tbsp Tomato Paste
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  1.5 tsp Soy Sauce, Low Sodium
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  1 tsp Vinegar, White
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  1 tsp Worcestershire Sauce

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

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  1 tbsp Olive oil

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

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  Fresh parsley (for serving)
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  10 oz Mushrooms, Cremini
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  0.5 tsp Onion powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.3 tsp ¼ teaspoon ground black pepper
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  2 tbsp Unsalted Butter
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  2 tbsp Flour, All-Purpose, White
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  0.5 cup Wine, Red, Table
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  1.5 cup Low Sodium Beef Broth
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  2 tbsp Mustard, Dijon

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

Instructions

1. 1In a large bowl, combine the panko, onion powder, garlic powder, and smoked paprika. Add the ground beef, eggs, tomato paste, Dijon mustard, soy sauce, vinegar, and Worcestershire sauce. Mix with your hands until the mixture is uniform and holds together when pressed.
2. 2Divide the mixture into 4 equal portions and shape each into an elongated patty about ¾-inch thick.
3. 3Heat olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the patties and cook 1 minute per side until golden brown on both surfaces but not cooked through. Transfer to a plate.
4. 4Add the mushrooms to the same skillet over medium heat and cook, stirring regularly, until they release their liquid and soften, about 6 minutes. Sprinkle the onion powder and garlic powder over the mushrooms and cook 1 minute, stirring constantly.
5. 5Add the butter to the skillet. Once melted and no longer sizzling, sprinkle the flour over the mushrooms and stir constantly until the mixture turns golden brown and smells toasty, about 30 seconds over medium heat.
6. 6Pour in the red wine in a steady stream while stirring constantly to dissolve any flour clumps. Slowly stream in the beef broth while stirring. Add the Dijon mustard and Worcestershire sauce, stirring until smooth.
7. 7Return the patties to the skillet, nestling them into the gravy. Bring to a gentle simmer over medium heat and cook uncovered for 8–10 minutes, flipping the patties every 2–3 minutes and coating with sauce, until an instant-read thermometer inserted into the thickest patty reaches 160°F and the gravy thickens.
8. 8Divide the steaks and gravy evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.