Salisbury Steak with Mushroom Gravy

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 4 cloves garlic, grated
• 1 egg, lightly beaten
• 1/2 cup breadcrumbs (gluten-free for gluten-free)
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (or 1/2 teaspoon dried thyme)(optional)
• 2 tablespoons flour (rice flour for gluten-free)
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dijon mustard
• salt and pepper to taste

Instructions

1. Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper, form into 4 patties and fry them in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side, before setting them aside.
2. Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushroom have released their moisture, it has cooked off and the mushrooms start to turn a light golden brown, about 13-15 minutes.
3. Add the garlic, thyme and flour and and cook for 2 minutes, stirring.
4. Add the broth and deglaze the pan by scraping up the brown bits of flavour from the bottom of the pan with a spoon while the broth sizzles.
5. Add the Worcestershire sauce, dijon mustard, salt and pepper, bring to a boil, reduce the heat and simmer until the gravy thickens, about 3-5 minutes.