Salisbury Steak with Garlic Mashed Potatoes and Mushroom Onion Gravy

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup sliced mushrooms
• 1 medium onion, sliced
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 pounds russet potatoes, peeled and cubed
• 1/2 cup milk or heavy cream
• 1/4 cup butter
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix everything until just combined; avoid overmixing to keep the patties tender.
2. Divide the mixture into four equal portions and shape each into a patty about 1-inch thick. Set aside while you prepare the gravy.
3. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and onions. Sauté them until the onions are soft and translucent, about 5-7 minutes.
4. Sprinkle the flour over the mushroom and onion mixture and stir well to combine. Cook for another minute before gradually adding the beef broth, stirring constantly to prevent lumps. Add Worcestershire sauce, and bring the mixture to a simmer. Cook until the gravy thickens, about 3-4 minutes. Season with salt and pepper to taste, then remove from the skillet and set aside.
5. In the same skillet, add the Salisbury steak patties and cook over medium heat for 4-5 minutes on each side, or until browned and cooked through (internal temperature should reach 160°F). Once done, remove the patties and keep them warm.
6. Return the cooked patties to the skillet with the gravy. Spoon the gravy over the patties and let them simmer together for a few minutes to meld the flavors.
7. While the patties are simmering, bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain well.
8. In the same pot, add the butter, milk, minced garlic, salt, and pepper to the drained potatoes. Mash until creamy and smooth, adjusting the milk for desired consistency.