Salisbury Steak with Brown Gravy

Seriously, I have got to stop veering towards old fashioned comfort food!  It seems the busier our days, the more we crave that homey food of our childhood!  This is reminiscent of my days at catholic school and the lunch ladies (we called them Gray Ladies) loaded our trays with noodles and gravy.  Heaven only knows what they used in their torpedoes and what they created gravy with; but by using good (real) ingredients, these are delicious!  It occurred to me I have not had fish on our menu in ages!  I faithfully used red meat sparingly most of the year; but, recently, call me Fred Flinstone-I have been using it a lot!

Salisbury Steak with Brown Gravy
printable recipe

2 T. vegetable oil
2 onions, chopped
1 1/2 lbs. ground chuck
1 c. bread crumbs
1 T. grill seasoning
1 T. Worcestershire sauce
1 egg
8 oz. cremini mushrooms
kosher salt and pepper
1/4 c. flour
28 oz. beef stock
8 oz. egg noodles

Cook noodles according to package directions.

Heat 1 T. oil in a large skillet over medium high heat.  Add the onion and saute until soft.  Put 1/2 of the onion in a bowl and set aside.

In a large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce, remaining onions and egg.  Mix to combine well and shape mixture into 5 oval patties.

Heat the remaining 1 T. oil in the skillet over medium high heat.  Add the patties until both sides are well browned, about 4-5 minutes per side.  Remove to a platter.  They will not be cooked through at this point.

To the pan add the mushrooms and cook for 5 minutes.

Add the remaining onions and sprinkle all with flour.  Cook for 2 minutes.

Add the beef stock and bring to a boil. 

Return the patties to the pan, reduce the heat and simmer until cooked through, about 10 minutes.
Serve beef and gravy over noodles.