Combine beef mixture:Place all ingredients for the steaks (EXCEPT for the oil) in a large bowl and mix well (I use an electric mixer with the hook attachment because it's way less messy).
Shape patties:Shape beef mixture into 4-6 firm patties. I make a shallow indentation in the middle to help them keep their shape during cooking.
Brown patties:Heat the oil in a large skillet and brown the steaks from both sides, 3-5 minutes each. Remove to a plate.
Cook the gravy
Make roux:In the same skillet (DON'T wipe it!), melt the butter over medium heat. Stir in the flour and cook until starting to brown - do not let it get too dark, or it will be bitter. Pour in the stock, stirring very well.
Season gravy:Season gravy with ketchup, Worcestershire sauce and onion powder, then add the mushrooms, bring to a boil, then simmer for 5 minutes.
Finish cooking the steaks: Place the steaks in the gravy and cook, covered for 10-15 minutes or until cooked through.
Meat: Traditionally, it’s an all-beef recipe. But if you want to change it up, you can also use a mix of pork and beef. Or even ground turkey, if you want.Oven instructions: 30 minutes, covered, in the oven will cook your steaks, too.Internal temperature: Remember, however you cook your steaks, make sure they reach in internal temperature of 160°F to be safe!
Make Ahead Instructions:
I like to buy lean ground beef on sale and make a bunch of meatloaves, meatballs and Salisbury steak patties for the freezer. So handy!
Place them on a lined baking sheet in a single layer, cover with foil and and freeze until firm (about 2 hours). Then transfer to labelled freezer bags or freezer friendly containers for up to 3 months.Defrost in the fridge overnight, then proceed with the recipe as directed.
Freeze the cooked patties in gravy. Defrost in the fridge overnight and then reheat in a pan OR in the oven until piping hot all the way through.