A delightful twist on the classic Salisbury steak, featuring a rich mushroom gravy and tender beef patties.
Combine the ground beef, salt, pepper, egg, and diced onion in a mixing bowl. Mix until just combined.
Avoid overmixing the beef mixture to keep the patties tender.
Shape the mixture into four oval patties of even thickness.
Make a small indentation in the center of each patty to prevent it from puffing up during cooking.
Heat a skillet over medium heat and cook the patties until browned on both sides, about 4 minutes per side.
Ensure the skillet is hot before adding the patties to achieve a good sear.
Remove the patties from the skillet and set aside.
Keep the patties warm by covering them with foil.
Add the mushrooms to the skillet and sauté until softened, about 5 minutes.
Stir occasionally to prevent the mushrooms from sticking.
Pour in the beef broth and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits into the gravy.
Mix the cornstarch with cold water in a small bowl and stir into the skillet. Cook until the gravy thickens, about 2 minutes.
Stir constantly to prevent lumps from forming.
Return the patties to the skillet and spoon the gravy over them. Simmer for 5 minutes.
Ensure the patties are fully coated with the gravy for maximum flavor.
Serve the patties with the mushroom gravy over mashed potatoes or rice.
Garnish with chopped parsley for a fresh touch.
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