Tangy Salisbury Steaks

• steak
• 1 lb lean ground sirloin
• 1 medium onion, diced
• 1 (14 ounce) can sliced mushrooms, drained and divided
• 2 tablespoons butter
• 1 egg, beaten
• 1/2 cup breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon prepared horseradish
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• gravy
• 11 1/2 ounces beef consomme (I use Campbells)
• 2 tablespoons cornstarch
• 3 tablespoons water

1. Corse chop 1/2 of the drained can of mushrooms.
2. Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
3. In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
4. Fry or broil the 4 patties to desired doneness ( I like medium well).
5. While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
6. Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.

steak, lean ground sirloin, onion, mushrooms, butter, egg, breadcrumbs, worcestershire sauce, horseradish, kosher salt, black pepper, gravy, beef, cornstarch, water

Taken from www.food.com/recipe/tangy-salisbury-steaks-374940 (may not work)