Even the name Midwest Salisbury Steak sounds so scrumptious it causes people to salivate! Fork tender and infused with deeply meaty and sweet onion flavors, the ground sirloin amazes all on its own. When slathered with a rich, savory mushroom sauce to accent and amplify its beef flavors, you go past irresistible; you’ll have to stop yourself from licking the plate after finishing your Midwest Salisbury Steak.
IngredientsFor the patties: • 1 pound ground sirloin • 1/2 cup panko bread crumbs • 1 egg, beaten • 2 tablespoons milk • 1/2 (1 ounce) package dry onion soup mix • 1 teaspoon Worcestershire sauce • 1/4 teaspoon ground black pepper For the gravy: • 3 tablespoons butter • 2 cups fresh mushrooms, sliced • 1 sweet onion, sliced • 3 tablespoons all-purpose flour • 1/2 (1 ounce) package dry onion soup mix • 1 1/2 cups beef stock • 1 cup water • salt and ground black pepper to taste
In a mixing bowl, combine the ground sirloin, panko, egg, milk, 1/2 packet of onion soup mix, Worcestershire sauce, and black pepper.
Shape the meat into 5 patties.
Cook patties in a large skillet over medium heat for 3-5 minutes per side.
In a separate skillet over medium-high heat, melt the butter.
Cook the onion and mushrooms until the mushrooms are tender and the onion is translucent.
Add the flour and remaining onion soup mix and stir. While stirring, gradually add beef stock and water over the mushroom mixture.
Bring the contents to a simmer and reduce the heat to medium until the mixture thickens.
Season with salt and pepper to taste.
Submerge the cooked patties into the gravy mixture and continue to cook until the patties are firm in the center, about 30 minutes.