Serves 2

Ingredients

• 1 ¼ lbs ground beef
• 1 TBSP worcestershire
• 1 small onion, diced
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp coriander
• 1/4 tsp turmeric
• 3 TBSP olive oil
• 12 baby portabellas, sliced
• 2 TBSP butter
• 12 shiitake mushrooms, chopped
• 2 TBSP flour
• 2 cups beef stock , warmed

Directions

1. In a bowl c ombine the ground beef , worcestershire , onion , paprika , garlic powder , cayenne pepper , coriander , turmeric , and a punch of salt and pepper . Form 2 large, oval patties, about 1” thick.
2. Heat a large skillet over medium -high heat. Add a swirl of olive oil and the meat patti es to the hot pan. Cook until meat is evenly caramelized on the outside and juices run clear , about 6 minutes per side . Remove meat and keep warm , do not discard drippings . Add another swirl of olive oil and the butter to the pan. Then a dd the mushrooms and a sprinkle with a pinch of salt and pepper; sauté until tender, about 5 minutes.
3. While whisking, sprinkle in the flour and cook 2 minutes more.
4. Slowly w hisk in stock and cook until thicken ed, about 1 minute.
5. To serve, pour mushroom gravy over Salisbury steak

Notes

• Instead of using all the different spices you can replace them with a store bought steak seasoning mix. Also, I often just use one type of mushrooms instead of two. The reason you want the stock to be warm is it will combine better with the roux (a combination of butter and/or fat and flour).