Salisbury Steak

Ingredients

• 1 large egg
• 1/3 c. plain dried bread crumbs
• 2 tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• 1 tsp. onion powder 
• 1 tsp. (or more) kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. ground beef
• 1 tbsp. plus 1 tsp. neutral oil
• 6 oz. crimini mushrooms, scrubbed, thinly sliced
• 1/4 c. water
• 1 1/2 tsp. kosher salt, divided
• 4 tbsp. unsalted butter
• 1 yellow onion, chopped
• 2 sprigs fresh thyme
• 2 tbsp. all-purpose flour
• 1 tbsp. tomato paste
• 1/3 c. red wine (such as Cabernet Sauvignon)
• 1 1/2 c. low-sodium chicken stock
• 1 tbsp. Worchestershire sauce

Instructions

1. 1

   In a large bowl, mix egg, bread crumbs, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add beef and mix with clean hands until mixture becomes tacky.

2. 2

   In a large skillet over medium-high heat, heat 1 tsp. oil. Pinch off a small piece of beef mixture and add to pan. Cook until browned on both sides, about 1 minute total. Transfer to a small plate. Let cool slightly, then taste. Season remaining beef mixture with more salt, if needed.

3. 3

   Form beef mixture into 4 (3"-wide, 4"-long, 3/4"-thick) oval patties and arrange on a parchment-lined sheet. Using a clean finger, press 8 to 10 dimples into each patty.

4. 4

   In a large skillet over medium-high heat, heat remaining 1 Tbsp. oil. Place patties in skillet, reduce heat to medium, and cook, undisturbed, until deeply browned on the bottom, 2 to 3 minutes. Turn and cook until other side is browned, 2 to 3 minutes more. Transfer to a large plate.

5. 5

   Reduce skillet heat to medium and add mushrooms and 1/4 c. water. Cook, stirring occasionally, until deeply golden brown, 6 to 8 minutes; season with 1/2 tsp. salt. Transfer to a small bowl; set aside.

6. 6

   In same skillet over medium heat, melt butter. Add onion, thyme, and 1/2 tsp. salt. Cook, stirring occasionally, until onions are slightly softened and translucent, about 7 minutes. Add flour and tomato paste and cook, stirring frequently, until tomato paste is darkened and beginning to stick to skillet, about 2 minutes. Add wine and cook, stirring, until slightly reduced and a thick, jammy paste forms, about 2 minutes. Slowly whisk in stock and Worcestershire sauce. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring occasionally, until thickened, 4 to 5 minutes.

7. 7

   Remove thyme sprigs and stir in reserved mushrooms. Return steaks to skillet, spooning sauce over. Simmer until an instant-read thermometer inserted into thickest part of steak registers 165°, 4 to 5 minutes more; season with remaining 1/2 tsp. salt, if needed.