Salisbury Steak with Mushroom Gravy

Step 1: Put the breadcrumbs in a bowl. Grate the onion over them using a box grater. Mix with your fingers and leave to soak for a few minutes.

Step 2: Add the remaining Salisbury steak ingredients to the large bowl. Mix with your hands until just combined, then continue mixing for a couple of minutes until the mixture becomes a little pasty; this helps the patties hold together.

Step 3: Divide the mixture into 5 portions. Pat each one firmly into an oval patty about 3/4 inch (1 2/3 cm) thick.

Step 4: Heat the oil in a skillet over high heat. Add the patties and cook the first side for 1 minute or until browned. Gently flip and brown the other side; the patties will still be raw inside. Transfer them to a plate.

Step 5: If the skillet looks dry, add a little more oil. Add the chopped onion and garlic and cook for 2 minutes, until the onion is a little translucent.

Step 6: Add the mushrooms to the skillet and cook for 2–3 minutes, until golden.

Step 7: Reduce the heat to medium and add the butter. Once it has melted, add the flour and cook for 30 seconds, stirring constantly.

Step 8: Gradually pour in the beef broth, stirring as you go. Once the mixture is mostly lump-free, whisk in the remaining gravy ingredients.

Step 9: Return the patties and any juices on the plate to the skillet. Cook for 5–7 minutes, or until the gravy has thickened, stirring occasionally around the patties. If the gravy thickens too quickly, add more water.

Step 10: Transfer the patties to a plate. Taste the gravy and adjust the salt and pepper to taste.

Step 11: Serve the Salisbury steaks topped with mushroom gravy. They are ideal over mashed potatoes. Sprinkle with a little parsley if desired.