Midwest Salisbury Steak

This Salisbury steak recipe uses ground sirloin to get a leaner, meatier-tasting main dish with enough mushroom and onion gravy to top your sides, too.

Ingredients

• 1 pound ground sirloin
• 0.5 cup panko bread crumbs
• 1 egg, beaten
• 2 tablespoons milk
• 0.5 (1 ounce) package dry onion soup mix
• 1 teaspoon Worcestershire sauce
• 0.25 teaspoon ground black pepper
• 3 tablespoons butter
• 2 cups fresh mushrooms, sliced
• 1 sweet onion, sliced
• 3 tablespoons all-purpose flour
• 0.5 (1 ounce) package dry onion soup mix
• 1.5 cups beef stock
• 1 cup water
• salt and ground black pepper to taste

Steps

1. Gather the ingredients.
2. Make the patties: Mix ground sirloin, panko bread crumbs, egg, milk, 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
3. Heat a skillet over medium heat. Cook patties in the hot skillet until browned, 3 to 5 minutes per side.
4. Make the gravy: Melt butter in a separate skillet over medium-high heat. Sauté mushrooms and onion in melted butter until tender, about 5 minutes. Stir flour and remaining 1/2 packet onion soup mix into mushroom mixture until combined.
5. Gradually add beef stock and water, stirring continually, until simmering. Reduce heat to medium; cook, stirring frequently, until gravy has thickened, about 4 to 5 minutes. Season with salt and pepper.
6. Place browned patties into gravy; simmer until very tender, about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).