Salisbury Steak With Mushroom Gravy

1 1/4 pounds ground beef sirloin
1 tablespoon Worcestershire sauce, eyeball it
1 small onion, finely chopped
1 tablespoon steak seasoning blend or coarse salt and pepper
EVOO, 3 tablespoons, 3 turns of the pan
Half a package of sliced mushroom, chopped-optional
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock


Combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes. To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.


I served mashed potatoes, peas with butter, and spinach as sides. Another winner!