Salisbury steak with mushroom gravy

Ingredients:

• 450 g of ground beef
• 1 large egg, lightly beaten
• 1/4 onion, finely chopped (about 1/3 cup)
• 7 thin saltine crackers, crushed (about 1/4 cup)
• 1 teaspoon chopped fresh sage
• 3 tbsp (45 g) butter
• 220 g assorted sliced ​​mushrooms
• 2 tsp Worcestershire sauce
• 3 tbsp. flour
• 1-2 tbsp. l. chopped parsley
• Buttered egg noodles, for serving (optional)

Preparation:

1. In a large bowl, gently mix the ground meat, egg, onion, crushed crackers, sage, 0.5 teaspoon salt, and a pinch of ground black pepper together. Divide into 4 equal portions and form into oval patties about 1 cm thick.
2. Heat 1 tablespoon (15 g) of butter in a large skillet over medium-high heat. Fry the patties for about 4 minutes per side. Transfer to a plate.
3. Add 1 tablespoon (15 g) of butter to the skillet and cook the mushrooms until lightly browned, about 2 minutes. Stir in the Worcestershire sauce and salt and pepper to taste, scraping up any browned bits from the bottom of the pan. Sprinkle with flour and toss, then whisk in 2 1/2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon (15 g) of butter and toss to combine.
4. Return the patties and any juices from the plate to the skillet. Cook until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley, salt, and pepper. Serve with noodles, if desired.