A delightful twist on the classic Salisbury steak, featuring a rich mushroom gravy and tender beef patties.
Combine the ground beef, minced onion, beaten egg, bread crumbs, salt, and pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the patties tough.
Shape the mixture into six oval patties of equal size.
Use damp hands to prevent the mixture from sticking.
Heat a skillet over medium heat and cook the patties until browned on both sides and cooked through.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the patties from the skillet and set aside. In the same skillet, melt the butter.
Scrape up any browned bits from the skillet for added flavor.
Add the flour to the melted butter and whisk to form a roux. Cook for 1-2 minutes.
Cooking the roux removes the raw flour taste.
Gradually add the beef broth to the roux, whisking constantly until smooth and thickened.
Add the broth slowly to prevent lumps.
Stir in the mushrooms and cook until tender.
Slice the mushrooms evenly for consistent cooking.
Return the patties to the skillet and simmer in the gravy for a few minutes.
Simmering allows the flavors to meld together.
Serve the patties with the gravy over mashed potatoes or noodles.
Garnish with fresh parsley for a pop of color.
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