Lush Salisbury Steak with Mushroom Gravy

Prep time: 20 minutes | Cook time: 33 minutes | Serves 2

For the Mushroom Gravy:

¾ cup sliced button mushrooms

¼ cup thinly sliced onions

¼ cup unsalted butter, melted

½ teaspoon fine sea salt

¼ cup beef broth

For the Steaks:

½ pound (227 g) ground beef (85% lean)

1 tablespoon dry mustard

2 tablespoons tomato paste

¼ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon fine sea salt

¼ teaspoon ground black pepper

Chopped fresh thyme leaves, for garnish

1. Toss the mushrooms and onions with butter in the baking pan to coat well, then sprinkle with salt.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 390ºF (199ºC) and set time to 8 minutes.
3. Stir the mixture halfway through the cooking.
4. When cooking is complete, the mushrooms should be tender.
5. Pour the broth in the baking pan and set time to 10 more minutes to make the gravy.
6. Meanwhile, combine all the ingredients for the steaks, except for the thyme leaves, in a large bowl. Stir to mix well. Shape the mixture into two oval steaks.
7. Arrange the steaks over the gravy and set time to 15 minutes. When cooking is complete, the patties should be browned. Flip the steaks halfway through.
8. Transfer the steaks onto a plate and pour the gravy over. Sprinkle with fresh thyme and serve immediately.