Salisbury steak

Ingredients

• 1 1/2 lbground beef, not too lean
• 1 3/4 ozdried breadcrumbs
• 1egg, beaten
• 1onion, half grated, half sliced
• 2 tbspWorcestershire sauce
• 1 tbspDijon mustard
• 1 1/2 tspsea salt
• 1 tspblack pepper
• 2 tbspolive oil
• 8 3/4 ozchestnut mushrooms, sliced
• 2 tbspall-purpose flour
• 2 1/8 cupsbeef stock
• 1 tbsptomato paste
• 1/4 ozfresh parsley, chopped, to serve

Method

1. 1

   Mix the ground beef with the breadcrumbs, the beaten egg, the grated half of the onion, half the Worcestershire sauce, the Dijon, the salt and the pepper. Shape into four oval patties, thicker than a burger.

2. 2

   Heat the olive oil in a wide skillet and brown the patties on both sides over a good heat until they have a real crust, then lift them onto a plate. They will not be cooked through yet.

3. 3

   Add the sliced onion and the mushrooms to the same pan and cook without stirring much until the mushrooms have given up their water and started to color at the edges.

4. 4

   Stir the flour through the mushrooms and cook for a minute, then add the beef stock gradually, along with the tomato paste and the rest of the Worcestershire sauce, whisking until smooth and thickened.

5. 5

   Return the patties and any juices to the pan, spoon gravy over them, and simmer gently with the lid ajar until they are cooked through and the sauce has thickened around them. Scatter with parsley to serve.