Smothered Tavern-Style Salisbury Steak

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 1 tablespoon of the Worcestershire sauce, Dijon mustard, garlic powder, onion powder, black pepper, and salt. Mix gently with your hands until just combined, being careful not to overwork the meat.

Divide the mixture into 4 equal portions and shape each into an oval patty about 3/4-inch thick. Press a shallow dimple into the center of each patty with your thumb to prevent puffing during cooking.

Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until it shimmers. Sear the patties for 3 to 4 minutes per side until a deep brown crust forms. The patties will not be fully cooked through at this stage. Transfer them to a plate and set aside.

Reduce the heat to medium and add the butter to the same skillet. Once melted and foaming, add the sliced mushrooms in a single layer. Let them cook undisturbed for 3 minutes to develop color, then stir and cook for another 2 minutes until golden.

Add the sliced onion to the mushrooms with a pinch of salt. Cook for 5 to 6 minutes, stirring occasionally, until the onions are soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Sprinkle the flour over the mushroom-onion mixture and stir constantly for 1 minute to cook off the raw flour taste and coat the vegetables evenly.

Pour in the beef broth while stirring vigorously to prevent lumps. Stir in the tomato paste, the remaining 1 tablespoon of Worcestershire sauce, and the thyme leaves. Bring the gravy to a gentle simmer.

Nestle the seared patties back into the skillet, spooning some of the gravy and mushrooms over the top. Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer for 15 minutes, until the patties are cooked through and the gravy has thickened.

Remove the lid, taste the gravy, and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley and serve immediately.