Salisbury Steak with Mushroom Gravy

Ingredients

• 1 lb (454 g) lean ground beef
• 1 onion, chopped
• 2 cups (500 mL) quartered cremini mushrooms or white mushrooms, (about 8 oz/250 g)
• 1 tsp (5 mL) dried thyme
• 2 tbsp (30 mL) all-purpose flour
• 1 cup (250 mL) beef stock or vegetable stock

Preparation

1. In bowl, mix together beef, 2 tbsp (25 mL) water and 1/2 tsp (2 mL) each salt and pepper; shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover tightly and refrigerate for up to 6 hours.) In nonstick skillet, brown patties over medium-high heat. Transfer to plate; set aside.
2. Drain any fat from pan. Add onion; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until mushrooms are golden, about 5 minutes.
3. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock a little at a time, stirring constantly to prevent lumps; bring to boil. Reduce heat and simmer until slightly thickened, about 5 minutes. Return patties and any accumulated juices to pan; cover and simmer until no longer pink inside, about 15 minutes.