Midwest Salisbury Steak ​

Servings: 10

Ingredients

	2 pounds ground sirloin
	2 eggs, beaten
	1/4 cup milk
	1 cup panko bread crumbs
	1 (1-ounce) package dry onion soup mixes
	2 teaspoons Worcestershire sauce
	1/2 teaspoon ground black pepper
	6 tablespoons butter
	4 cups fresh mushrooms, sliced
	2 sweet onions, sliced
	6 tablespoons all-purpose flour
	1 (1-ounce) package dry onion soup mixes
	3 cups beef stock
	2 cups water
	salt and ground black pepper to taste

Directions

Step 1 Mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, Worcestershire sauce, and black pepper together in a huge bowl; form into 5 patties.

Step 2 Heat a skillet over medium heat. Cook patties in the hot skillet until browned, three to five minutes per side.

Step 3 Melt butter in another skillet over medium-high heat. Saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. Stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully about 1 minute. Stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, before liquid thickens, about five minutes. Season with salt and pepper.

Step 4 Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the guts, about thirty minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).