Smothered Salisbury-Style Hamburger Steak
1. Prepare the Hamburger Mixture
Finely chop half of the onion and place it in a large bowl. Add ground beef, garlic powder, Worcestershire sauce, Dijon mustard, bread crumbs, egg, salt, and black pepper. Mix until well combined.
2. Shape the Patties
Divide the mixture into four equal portions and shape into evenly sized patties.
3. Sear the Patties
Heat olive oil in a large skillet over medium-high heat. Cook the patties for 4–5 minutes per side, or until done to your preference. Remove and set aside.
4. Cook the Onions
In the same skillet, melt the butter over medium heat. Slice the remaining onion and sauté until soft and lightly caramelized.
5. Add the Mushrooms
Slice the mushrooms and add them to the skillet. Cook until tender and golden.
6. Make the Roux
Sprinkle flour over the onion and mushroom mixture. Stir and cook for about 1 minute.
7. Add Liquids
Slowly pour in beef broth and heavy cream, whisking constantly. Add thyme and bring to a gentle simmer.
8. Simmer the Gravy
Let the gravy cook for 5–7 minutes until thickened. Season with salt and pepper to taste.
9. Smother the Steaks
Return the patties to the skillet and spoon gravy over them until fully covered.
10. Serve
Garnish with fresh parsley and serve with mashed potatoes or buttered green beans for a complete meal.
