Salisbury Steak With Mushrooms

Ingredients
  • 1 pound ground beef
  • 1 large egg, lightly beaten
  • 1/4 onion, finely chopped (about 1/3 cup)
  • 7 saltine crackers, finely crushed (about 1/4 cup)
  • 1 teaspoon minced fresh sage
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 8 ounces sliced mixed mushrooms
  • 2 teaspoons Worcestershire sauce
  • 3 tablespoons all-purpose flour
  • 1 to 2 tablespoons chopped fresh parsley
  • Buttered egg noodles, for serving (optional)
Directions

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.

Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles, if desired.

Per serving: Calories 352; Fat 21 g (Saturated 10 g); Cholesterol 141 mg; Sodium 428 mg; Carbohydrate 11 g; Fiber 1 g; Protein 27 g

Photograph by Antonis Achilleos

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