• In a large skillet, over medium heat, add 1 teaspoon olive oil. Let the oil get warm, add 1 large yellow onion (diced), and saute until golden, about 4 minutes. Remove onions and set aside. Remove pan from heat.

How to make Salisbury Steaks

• In a large mixing bowl, mix 1½ pounds 85/20 ground beef, ½ large sautéed diced yellow onion, ½ cup whole wheat seasoned bread crumbs, 1 large egg, 1 tablespoon ketchup, ½ teaspoon Dijon mustard, 3 dashes Worcestershire sauce, 1 teaspoon Kosher salt , and ½ teaspoon black pepper.
• Form the beef mixture into oval shaped loaves. Set aside.
• Reheat the large skillet and add 1 tablespoon olive oil over medium heat. Sear the Salisbury steaks until brown, about 3 minutes, flip and do the same to the other side. Remove the steaks. Drain off and discard any excess grease in the skillet. Set aside. (see note 2)

How to make the Salisbury Steak Mushroom Gravy

• In the same large skillet, if needed, heat 1 tablespoon olive oil over medium heat. Add 8 ounces sliced white button mushrooms, sauté until soft, about 2 minutes. Stir in 2 cloves garlic (minced). Stir in the remaining ½ large sautéed diced yellow onions saute another minute to bloom the garlic flavors.
• Stir in 2 cups low-sodium beef broth, 1 tablespoon ketchup, 1 teaspoon Dijon mustard, 3 dashes Worcestershire sauce, and ½ teaspoon Kosher salt, and ½ teaspoon black pepper
• In a small mixing bowl, make a slurry by whisking together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
• Whisk the slurry into the gravy and raise the heat to medium-high, bring the gravy to a slow boil.
• Reduce the heat to low, and add the Salisbury steaks back to the gravy.
• Let the steaks simmer in the gravy for about 10 minutes to finish cooking. The internal temperature of the steaks should reach 165°F.
• Check seasoning and, if needed, adjust seasonings. Serve over mashed potatoes, mashed cauliflower, or egg noodles.