Salisbury Steak with Mushroom Gravy: A Comforting Delight

For the Salisbury steak…

1. In a mixing bowl, combine the ground beef, diced onion, panko bread crumbs, beaten egg, Worcestershire sauce, minced parsley, shallot and roasted garlic, cracked pepper, and kosher salt. Mix until well combined.
2. Shape the mixture into 3-4 oval-shaped patties.
3. Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté the patties for 4-5 minutes per side, or until nicely browned. Remove the patties from the pan and set aside.

For the mushroom gravy…

1. In the same skillet, add 1 tablespoon of butter, sliced mushrooms, and thinly sliced shallots. Sauté for 4-5 minutes.
2. Add the fresh thyme and cook for an additional minute.
3. Dust the mixture with flour and cook for 1-2 minutes until thickened.
4. Gradually stir in the beef broth, 1/2 cup at a time, allowing the mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
5. Return the steak patties to the gravy, reduce the heat to low, and allow to braise until the patties are cooked through.
6. Serve the Salisbury steaks over mashed potatoes, topped with fresh parsley for garnish.