Midwest Salisbury Steak Recipe

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

Heat a skillet over medium heat. Cook patties in hot skillet until browned 3 to 5 minutes per side.

Melt butter in a separate 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 until the liquid thickens about 5 minutes. Season with salt and pepper.

Lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center about 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).