Salisbury steak with mushroom gravy

Clean the mushrooms and trim any dirty stalk ends. Peel the onions. Finely mince 65 g onion and slice the remaining 195 g. Slice the mushrooms. Crack and beat the eggs, then weigh the stated amount of beaten egg. Gently mix the beef with the minced onion, all the breadcrumbs and beaten egg, 15 ml Worcestershire, all the herbs, 4 g salt and 0.5 g pepper without packing it. Shape into evenly sized oval patties about 2 cm thick.

Heat all the oil in a large frying pan. Brown the patties for about 5 min per side over medium heat, in batches if necessary, then transfer to a platter. They will finish cooking in the gravy. Keep the browned bits and add sliced onion and mushrooms with the remaining 2 g salt and 0.5 g pepper. Cook for about 5 min until softened and most moisture has evaporated. Add all the butter and flour and stir for 2 min to cook the roux without scorching.

Gradually stir in all the stock and remaining 15 ml Worcestershire to dissolve the roux and loosen browned bits. Bring to a gentle simmer until the gravy coats a spoon. Return the patties and all their juices, spoon gravy over them and simmer for about 5 min until the centre reaches 75 °C for 30 s. Extend cooking according to thickness. Serve the patties with the mushroom and onion gravy.