-
In a large bowl, mix together the ground beef, breadcrumbs, ketchup, mustard powder, 2 tablespoons ketchup, 2 teaspoons worcestershire sauce, beef bouillon, and black pepper until well combined. Form into 6 even oval-shaped patties.
-
Place a large skillet over medium heat, once hot add the patties directly to the pan. There is no need to add additional fat to the pan since there is plenty of fat in the ground beef. Get a nice sear on both sides making sure to cook the patties all the way through. You may need to lower the heat if the patties are browning too fast. Patties are done cooking once the internal temperature reaches 165°F, about 10-15 minutes. Once they are done cooking, place the Salisbury steaks onto a plate and set aside. Wipe out any excess fat from the pan.
-
Place the skillet back onto the stove over medium heat. Add the butter and let it melt. Add the onions and garlic, stirring occasionally, cook until the onions are softened and translucent, about 5-8 minutes. Add the mushrooms to the pan, cook until softened and most of the liquid is cooked out another 5 minutes stirring occasionally. Add the flour to the pan and stir to coat the mushrooms and onions, cook for 2 minutes. Slowly whisk in the beef stock, Worcestershire sauce, and ketchup. Let simmer and thicken, stirring occasionally, about 5 minutes.
-
Add the Salisbury steaks back to the pan and cover in the sauce, continue to cook until the patties are warmed through, about 3-5 minutes. Add a parsley garnish, optional, and serve.
