Serves 4

Ingredients for the Salisbury steak:

1 Tbsp butter
1 Tbsp extra-virgin olive oil
½ cup chopped onions
1/4 cup Half and Half
1/8 cup beef stock
1 tsp Worcestershire sauce
1 tsp chopped fresh thyme (or ½ tsp dry thyme)
1/4 cup red wine
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
3/4 cup white bread crumbs
1 egg, beaten
1 ½ lbs 80/20 ground beef
½ pound ground pork

For the Mushroom Sauce:
2 cups beef stock
¼ cup heavy cream
¼ tsp dried thyme
¼ tsp Worcestershire sauce
¼ tsp Kitchen Bouquet seasoning sauce
3 oz butter divided
1 Tbsp extra virgin olive oil
¼ cup chopped onions
8 oz mushrooms sliced
2 oz flour
Salt and freshly ground black pepper, to taste

Directions To make the Salisbury steak:

Onion Sauce
1. Add olive oil to a large skillet over medium heat. Add butter until melted, then onions. Cook until translucent.
2, Remove from heat and add half and half, beef stock, Worcestershire sauce, thyme, onion powder, garlic powder, salt, pepper and the bread.
3. Mix to combine. Add bread. Stir slightly, and place in refrigerator to cool.
4. When the onion mixture is completely cool, add the beaten egg and stir to combine.

Meat Patties
5. In a separate bowl, combine the meats and the onion and bread mixture. Gently and quickly work the mixture with your hands to combine. Form into four equal sized oval patties. Place in refrigerator to keep the meat from getting too warm.

To Assemble:

6. In a large skillet, heat 1 ounce of butter and olive oil over medium high heat. Add the meat patties and cook about five minutes on each side. Gently remove to a platter. (They are not fully cooked at this point).
7. Add the mushrooms to the pan and increase heat to medium-high. Cook until mushrooms are browned and have absorbed the liquid. Remove the mushrooms to a bowl and hold at room temperature.
8. Reduce heat to medium and add the remaining two Tbsps of butter. Once melted, add flour and cook for four or five minutes until raw flour aroma is gone.
9. Add 1/3 of the hot stock, whisking briskly until thoroughly combined. Add another 1/3 and again whisk briskly. When combined, add the remaining stock, stirring to combine.
10. Add reserved mushrooms and stir with wooden spoon. Add Salisbury steaks to sauce, along with any liquid from the platter and then spoon sauce over the steaks to cover.
11. Add wine, cover the pan and cook on medium low for 15-20 minutes or until a probe thermometer reaches 140 degrees when inserted into the center of one of the steaks.
12. Serve steaks with mashed potatoes, adding mushroom sauce over both.

Here are the steps we used to prep the meat. First we grilled them on a smoking hot grill to get the color and charred flavor, then we browned them on both sides on a hot skillet, and finally placed them in foil pans, covered them with sliced mushrooms and pork gravy. We covered them with foil and baked in a medium oven to 165 degrees F. Let them rest (remove from heat) for ten minutes, and they will come out juicy and delicious!

These steaks are a combination of ground beef and sausage. These take your tastebuds to the next level! Serve them with mashed potatoes (with a scoop of the gravy) and your choice of vegetable.