Big Sunday Salisbury Steak & Mushroom Gravy

Directions

1. Combine the bread and milk in a medium bowl, break up the bread with your fingers, allowing it to absorb all the liquid, and set aside.

2. In a large mixing bowl, combine the ground beef, half the chopped onion, egg yolks, Burger Royale seasoning, and a very generous grating of black pepper. Add the bread mixture, along with any liquid in the bowl. Using clean hands, mix the meat mixture until all ingredients are combined. (Alternatively, you can use a stand mixer fitted with a paddle attachment to combine these ingredients; scrape down sides occasionally.)

3. Place a grape-sized ball of meat mixture on a small plate and cook in the microwave or small nonstick skillet until cooked through (about 15 seconds on high power if using microwave). Taste, then adjust seasoning with salt or additional Burger Royale as desired. Cook another small sample and adjust again if desired. (This recipe intentionally yields a bit more meat mixture than you’ll need so that you can taste and adjust seasonings as necessary.)

4. Form meat mixture into 4 baseball-sized balls; you may have a small amount left, depending on how much you used for the samples. Flatten each ball into an oblong, steak-like shape about ¾ inch thick and place on a parchment-lined baking sheet. Using a finger, form dimples all over the top side of each ground-meat steak.

5. In a large cast iron skillet, heat oil over medium-high heat until it shimmers. Add ground-meat steaks, dimpled side up, and lower heat to medium. Cook, using a thin metal spatula to rotate steaks for even browning, until browned on one side, about 8 minutes. Flip steaks and repeat on the other side until browned, about 8 minutes longer. Adjust heat as necessary to ensure steaks brown but don't burn on either side. Continue cooking and turning steaks every couple minutes until an instant-read thermometer inserted into the center of the steaks registers 145°F (63°C). Transfer steaks to a platter. Drain all but 1 tablespoon of fat from the skillet.

6. Increase heat to medium-high and add mushrooms to the skillet, scraping and stirring until they release their liquid, and you can scrape up browned bits on bottom of pan (add a drizzle of olive oil at any point if the pan seems too dry). Continue cooking, stirring occasionally, until excess liquid has evaporated, and mushrooms begin to brown, about 4-5 minutes longer.

7. While the mushrooms are cooking, prepare Big Sunday Brown Gravy mix according to package directions, increasing the water by ½ cup. Once the gravy has come to a boil, remove from heat.

8. Add the remaining onion and cook, stirring, until the onion releases its liquid, and you can scrape up browned bits from bottom of pan, about 1 minute. Continue cooking until the onion turns lightly golden, 2-3 minutes longer. Stir in the ketchup and cook, stirring, for another 30 seconds, and then stir in the warm Brown Gravy. Simmer just long enough to stir and incorporate the mushrooms into the sauce.

9. Return steaks to skillet along with any accumulated juices, spoon sauce all over, and simmer gently until warmed through. Serve immediately, with mashed potatoes and peas if desired.