¼ teaspoon
freshly cracked black pepper, plus more for serving
1 ½ pounds
90/10 ground beef
¾ cup
breadcrumbs
1 tablespoon
extra-virgin olive
Minced fresh parsley leaves, for serving (optional)
Gravy
2 tablespoons
extra-virgin olive oil
½
medium yellow onion, thinly sliced
8 ounces
cremini mushrooms, thinly sliced
3
garlic cloves, minced
2 tablespoons
unsalted butter
2 tablespoons
all-purpose flour
1 teaspoon
mustard powder
¾ teaspoon
sea salt
¼ teaspoon
garlic powder
¼ teaspoon
onion powder
2 cups
beef broth
2 teaspoons
Worcestershire sauce
1 teaspoon
Better Than Bouillon beef base, or 1 beef bouillon cube
Method
Make the steaks. In a medium bowl, whisk together the eggs, milk, ketchup, salt, Italian seasoning, garlic powder, onion powder, mustard powder, Worcestershire sauce, and black pepper.
In a large bowl, using your hands, gently combine the ground beef and breadcrumbs. Add the egg mixture and mix well. Form the mixture into six, 1-inch-thick oval patties.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the beef patties. Cook, undisturbed, until browned but not yet cooked through, about 4 minutes per side. Transfer the patties to a plate.
Make the gravy. Heat the oil in the same skillet over medium heat. Once the oil is glistening, add the onions and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes more. Add the garlic and cook, stirring, until fragrant, 1 minute.
Add the butter to the skillet. Once the butter is melted, stir in the flour, mustard powder, salt, garlic powder, and onion powder. Slowly stir in the beef broth, Worcestershire, and bouillon.
Increase the heat to medium-high and bring the mixture to a boil. Nestle in the patties, then cover and reduce the heat to low. Simmer until the internal temperature of the patties reaches 160°F on an instant-read thermometer, 10 to 15 minutes.
Divide the Salisbury steaks between plates and top with the gravy. Garnish with minced parsley before serving.