Salisbury Steak With Mushroom Gravy

• l egg
• 1 tbsp. worchestershire sauce
• 2 tsp. Dijon mustard
• 3/4 pound ground beef (90%lean)
• 1/4 pound sweet Italian sausage
• 1/2 cup breadcrumbs
• 1/2 small yellow onion coarsely grated
• 2 large cloves garlic, minced
• 2 tbsp. vegetable oil
• 2 tbsp. butter
• 3 cups beef broth
• 1 tbsp. corn starch
• 8 oz. sliced mushrooms
• 1 tbsp. chopped fresh rosemary
• 2 tbsp. chopped fresh parsley

1. In a large bowl, whisk the egg with 2 tsp. Worcestershire sauce, 1 tsp. of the mustard, 1/2 tsp salt, and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion and garlic and mix. Shape into 4 patties about 1/2 inch thick.
2. Heat the oil and 1 tbsp. of the butter in a 12 in skillet over medium heat until the butter stops foaming. Add the patties and cook, flipping once wuntil 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 feef broth with the cornstarch.
4. Melt the remaining 1 tbsp. butter in the skillet over medium-high heat. Add the mushrooms, rosemary and 1/2 tsp. salt and cook, stirring occasionally until the mushrooms are browned--about 5 minutes. Add the remaining beef broth, 1 tsp. Worcestershire and 1 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened, about 5 minutes. Return the patties to the skillet to reheat and serve sprinkled with the parsley.

egg, worchestershire sauce, mustard, ground beef, sweet italian sausage, breadcrumbs, onion, garlic, vegetable oil, butter, beef broth, corn starch, mushrooms, rosemary, parsley

Taken from www.epicurious.com/recipes/member/views/salisbury-steak-with-mushroom-gravy-52958201 (may not work)