Salisbury Steak with Mushroom Gravy

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.

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.

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.

Additional information :

Tip: This is a saucy dish, so for hearty appetites, you can increase the beef to 1-1/2 lb (750 g).

Source : Canadian Living Magazine: January 2003