Salisbury Steak With Mushroom Gravy - lean ground beef

Method

• Heat the oven to 350F and arrange the rack in the middle.
• Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the worcestershire sauce, salt, mustard, and pepper in a large bowl and mix well.
• Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.
• Heat a large frying pan over medium heat and melt 1 tablespoon of the butter.
• When it foams, add 4 patties and brown, about 3 to 4 minutes per side.
• Transfer patties to a 13-by-9-inch baking dish.
• Brown remaining 4 patties, and transfer to the baking dish.
• Drain all fat from the pan but leave any browned bits.
• Return the pan to medium heat and melt remaining 4 tablespoons butter.
• Add mushrooms and shallots and season with salt and freshly ground black pepper.
• Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.
• Sprinkle flour over mixture and stir until fully incorporated.
• Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes.
• Add red wine and stir, scraping up any browned bits from the bottom of the pan.
• Slowly pour in broth and stir until smooth.
• Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.
• Add remaining 1 tablespoon Worcestershire sauce.
• Taste and add salt and freshly ground black pepper as needed.
• Pour sauce over patties in the baking dish and cover with aluminum foil.
• Bake for 20 minutes or until meat is tender and slightly pink in the middle.