Ingredients
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1 (16 oz) pkg sliced white mushrooms, divided
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1 lb 90% lean ground beef
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1/2 cup bread crumbs
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3 tbsp Worcestershire sauce, divided
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2 tbsp ketchup
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2 large eggs
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1 tsp garlic powder, divided
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4 tbsp canola oil, divided
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1 small onion, chopped
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2 tbsp all-purpose flour
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2 cups low-sodium beef broth
To Serve (Optional):
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Mashed potatoes
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Riced cauliflower
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1 tbsp chopped chives
Steps
1
In a food processor, pulse half the mushrooms until finely chopped but not puréed. Transfer chopped mushrooms to a large bowl. To bowl, add the beef, bread crumbs, 2 tbsp Worcestershire sauce, ketchup, eggs, and ½ tsp garlic powder. Season with salt and pepper. Gently mix to combine. Shape into 6 oval patties.
2
In a 12-inch skillet, heat 2 tbsp oil on medium-high. Add patties and cook 2–3 min. per side, until browned. Transfer patties to a plate.
3
In skillet, heat remaining 2 tbsp oil on medium-low. Add remaining sliced mushrooms and onion. Season with salt and pepper. Cook 6–7 min., until mushrooms and onion are softened. Stir in the flour and cook 1–2 min., stirring often. Gradually add broth and remaining ½ tsp garlic powder, stirring constantly and scraping up any browned bits from bottom of pan. Bring sauce to a simmer. Season with salt and pepper. Stir in remaining 1 tbsp Worcestershire sauce.
4
Return patties to skillet and cook 15 min., flipping halfway through. Serve Salisbury steaks with the mashed potatoes or riced cauliflower, if desired. Top with gravy. Garnish with the chives, if desired.
