Salisbury Steaks

These aren't really steaks although they carry the name.

We have a glorious mixture of burgers crossed with meatloaf who had a child.  The proud parents called it a steak.  Of course this is from the US of A with me making a brown onion and mushroom Brit style gravy.

The Burgers (4)

500g up to 12% beef mince

4 TBSP breadcrumbs

1 TBSP ketchup

1 egg, beaten

1 tsp worcestershire sauce

Smoked salt and black pepper to taste

Method burgers/steaks:

Mix everything up and form into individual oval shapes, wider at one end.  

Refrigerate to firm up (whilst preparing gravy).

To cook (when ready):  Brown the 'steaks' in a pan, 3 minutes or so each side and remove.

Gravy

I large onion, sliced

I TBSP butter

200 or 300g mushrooms sliced medium thick

400 ml beef stock

1/2 tsp dijon mustard

1 TBSP cornflour mixed with water, ale or red wine

1/4 tsp white pepper

Method Gravy:

Brown the onions in butter (same pan as the 'steaks' were cooked) low heat, lid on for 20 minutes or so.

Add sliced mushrooms to the pan and sear them on both sides.

Add stock, mustard and simmer until reduced by 1/4 or so (taste and adjust the seasoning).  

Thicken with the cornflour mixture.

Finally add the pre-cooked steaks to warm up in the gravy.

Can you have too much gravy?

A much maligned TV dinner in the 70's can really be served a great deal of justice when scratch made (not difficult) and with decent ingredients!