Salisbury Steaks

• In a medium size bowl: combine all the salisbury ingredients together and mix well. Divide 6 equal portions of the meat into a ball (I used ½ measuring cup). Pat each ball well until they are tight and firm. Then gently pat each ball to form a hamburger shape. Set aside. Place olive oil and butter in the skillet and turn it up to medium-high. Wait for 30 seconds.
• Depending on the size of the skillet, place 3 salisbury steaks in at a time. Cook for 1-2 minutes per side until brown or charred. Remove the steak and set a side. Repeat cooking steps with the rest of the steaks and continue to set them aside.

Mushroom Gravy

• Place sliced mushrooms in the skillet (if the skillet is dry add more oil). Cook for 3-4 minutes or until golden. Add flour and stir constantly for 30 seconds. Add beef broth, thyme, rosemary, Worcestershire, and stir. Season with salt to taste. Turn down the heat to medium.
• Return the steaks to the skillet and cook for 6-8 minutes or until the sauce has thickened. Move the steak around while cooking (this will prevent them from sticking to the bottom of the skillet and if the sauce gets to thick add a bit more water). Remove the skillet fom the cooktop.
• Serve with mash potatoes, pasta or rice. Optional: top with fresh chopped parsley.

Enojy!