Name: Salisbury Steak with Mushroom Gravy
Prep time: 15 min
Cook time: 45 min
Yield: 4
Cuisine: American
Ingredients: 80ml milk; 1 tablespoon Dijon mustard; 40g panko breadcrumbs; 1 teaspoon Worcestershire sauce; 2 teaspoons Worcestershire sauce; 1 egg - yolk only; 500g (1lb) low-fat minced (ground) beef; 1 medium-sized brown/white onion - peeled and whizzed in a food processor or grated; 1 x Knorr beef stock cube - crumbled; ½ teaspoon black pepper; 1 teaspoon Italian herb seasoning; 1 heaped tablespoon of tomato ketchup; 30g unsalted butter - to cook the steaks; 20g unsalted butter - to cook the onions; 1 large brown/white onion - peeled and thinly sliced; 200g chestnut (brown) mushrooms - sliced; 1 heaped tablespoon tomato puree (paste in the US); 1 heaped tablespoon of plain flour (all-purpose); 400ml beef stock made from 1 Knorr rich beef stock pot; freshly ground black pepper (no salt as the stock pot is already salty)

Instructions

In a large bowl, mix the milk and breadcrumbs. Sprinkle in a pinch of Italian seasoning and a generous pinch of black pepper, then stir until everything is well blended.
Add the minced beef and sprinkle the stock cube over it, crumbling it as finely as you can, since Knorr stock cubes are soft and tend to clump rather than crumble.
Add the remaining steak ingredients and mix gently, taking care not to overmix, as this can make your Salisbury steaks mushy and give them an overly processed appearance.
Take a tiny piece of the mixture and fry it in a pan so you can taste it - it's your chance to adjust the seasoning if needed.
Split the mixture into four equal parts, then form each into oval patties, roughly 3 cm thick. Wrap them snugly in cling film and chill in the fridge for at least 45 minutes or up to 3 hours. This step is key to keeping them intact while cooking.
Melt 30g of butter in a large frying pan over high heat until it starts to foam. Reduce the heat to medium, place the steaks in the pan, and cook one side for about 6 minutes.
Flip the steaks and brown the other side until they are nearly cooked through, about 5-6 minutes more. Transfer the steaks to a plate and set them aside.
Wipe the frying pan with kitchen paper, and melt the remaining 20g of butter over heat. Add the onions with a pinch of salt. Cook for about 8 minutes, stirring occasionally, until they soften and turn golden.
Add the mushrooms and cook for 5 minutes. Stir in the tomato puree and flour, cooking for about 2 minutes while constantly stirring; using a wooden spoon works well.