Preparation Steps

• In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion powder, garlic powder, salt, and pepper. Mix gently until just combined, being careful not to overmix.
• Divide the mixture into four equal portions and shape them into patties, about 0.75 inches thick. Make a slight indentation in the center of each patty to prevent them from puffing up.
• In a large skillet, melt 1 tablespoon of butter over medium-high heat. Sear the patties for about 3-4 minutes per side until browned. Remove patties from the skillet and set aside.
• Add the remaining 1 tablespoon of butter to the skillet. Add sliced mushrooms and chopped onion and cook until softened, about 5-7 minutes.
• Sprinkle the flour over the mushrooms and onions and stir well to coat. Cook for 1 minute.
• Gradually whisk in the beef broth and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
• Return the browned patties to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the patties are cooked through and the gravy has thickened. Season with salt and pepper to taste.
• Serve the Salisbury steak hot, spooning plenty of gravy over the patties.