Salisbury Steak with Mushroom Gravy

Start by combining the ground beef, breadcrumbs, egg, chopped onion, Worcestershire sauce, salt, and black pepper in a bowl. This will be your Salisbury steak base. Remember, a well-mixed patty equals a far tastier steak, so get your hands in there and mix it well.

From this mixture, form 4 oval patties.

Heat the vegetable oil in a skillet over medium heat. When it's nice and hot, add your patties. You'll want to cook them for about 5 minutes on each side, until they've achieved that gorgeous deep-brown crust.

With the patties done, remove them from the skillet and set them aside. In the same skillet, add the beef broth. This is where you'll benefit from my mother's secret – scraping up those delicious meaty bits left on the bottom of the skillet. They'll lend a potent savory kick to your gravy.

If you like a thicker gravy, now's the time to mix in a little cornstarch. But remember, only add this after you've reduced the broth a little by simmering.

Cooking the mushrooms in the gravy adds an extra layer of flavor that really complements the beef, but it's entirely optional.

Lastly, add your patties back into the skillet, smother them with that delicious gravy, and let them simmer for a few more minutes.

And there you have it, Salisbury steaks at their finest! Best enjoyed with mashed potatoes or steamed vegetables.