Salisbury Steak with Portobello Mushroom and Onion Gravy!

What a GREAT, AFFORDABLE,  and EASY weekday recipe!  This is wonderful made any time of year, but I bet it'd be even more fantastic in the fall and winter!  Very satisfying, and YUMMY!  I'll have to remember this one and make it often, as my boys and husband went NUTS on it!  Simply took a basic recipe and 'UPPED' it with loads of flavor!  Serve it over rice, mashed potatoes, or pasta!  The gravy is amazing and tastes great over any of these!

                        Salisbury Steak with Portobello Mushroom and Onion Gravy!

2 Lbs ground beef,  80/20 lean best!
2 large eggs
3/4  cup Italian bread crumbs
1 cup onion, chopped small
2 Tbsp milk
1 tsp onion powder
1/2 tsp Allspice
3/4 tsp salt
3/4 tsp black pepper
3 nice dashes red pepper flakes
1 tsp Italian seasoning
1/2 tsp McCormick 'Hamburger' Grill Mates
3/4 tsp sugar
1-2 Tbsp olive oil, to fry with

For Gravy
8 oz. portobello mushrooms, sliced~ more if you'd like!
1 cup onion, chopped small
3 Tbsp butter
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 cups beef broth
1-2 Tbsp Wondra Powder~ I start out with 1, and add another at end if needed
Salt to taste!

Add all of the ingredients for salisbury Steak into a big bowl and combine well~

Most of the seasonings, except onion powder and hamburger seasoning grill mates~

Large, oval patties ready to go~ yes, YOU form them! :)

Frying the patties up to brown on both sides, on med-high heat for about 2-3 minutes a side. Do not cook through~

Transfer patties to a platter, so you can start gravy in same pan~

To same pan with drippings, add the butter, then sliced mushrooms and onions.  Saute til mushrooms and onions are cooked~ This pic was when I first threw them into pan, and had a way to go.

When mushrooms and onions are ready,  add soy sauce and worcestershire sauce.  Let that cook for about a minute, then add beef stock mixed with the Wondra powder, stir~

When gravy gets hot, place the Salisbury Steaks back into pan with the gravy, and COVER.  Cook for  20-25 minutes on low heat.

After the cooking time, place steaks on a platter and keep warm. 

Check gravy for taste and thickness.  If it needs more salt, add it.  If it is too thin, add a bit more Wondra powder.  If too thick, add a bit of milk.  

Once gravy is to your liking, pour much of it over the Salisbury steaks.  Pour rest into small bowl with ladle to serve on side.  This gravy is TOO yummy, and that is why you want the side of 'starch' to sop it all up with!   This is a great recipe! :)  Enjoy!