Easy Salisbury Steak And Mushroom Gravy

• 1 large egg
• 1 tablespoon Worcestershire sauce, divided
• 1 tablespoon Dijon mustard, divided (Grey Poupon style)
• kosher salt & freshly ground black pepper, to taste
• 3/4 lb extra lean ground beef
• 1/4 lb sweet Italian sausage, casings removed
• 1/2 cup plain breadcrumbs
• 1/2 small yellow onion, coarsely grated
• 2 large garlic cloves, finely grated
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter, divided
• 3 cups beef broth
• 1 tablespoon cornstarch
• 8 ounces mushrooms, stemmed thinly sliced

1. In a large bowl, whisk the egg with 2 tsp Worcestershire sauce, 1 tsp mustard, 1/2 tsp salt and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion and garlic and mix until well combined. Shape into 4 oval patties about 1/2 inch thick.
2. Heat the oil and 1 tbsp of the butter in a large skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through (about 10 minutes). Transfer to a plate and cover to keep warm. Wipe out the skillet.
3. In a small bowl, stir 2 tbsp of the beef broth with the cornstarch.
4. Melt the remaining 1 tbsp butter in the skillet over medium-high heat. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until the mushrooms are browned (5 minutes). Add the remaining beef broth, 1 tsp Worcestershire, and 2 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened (5-7 minutes). Season to taste with salt and pepper. Return the patties to the skillet to reheat.

egg, worcestershire sauce, mustard, kosher salt, extra lean ground beef, sweet italian sausage, breadcrumbs, yellow onion, garlic, vegetable oil, unsalted butter, beef broth, cornstarch, mushrooms

Taken from www.food.com/recipe/easy-salisbury-steak-and-mushroom-gravy-518773 (may not work)