SALISBURY STEAKS WITH WILD MUSHROOM GRAVY

1 1/4 pound ground sirloin
1 tablespoon worcestershire sauce
1 small onion, finely chopped
1 tablespoon steak seasoning blend (such as montreal seasoning) OR coarse salt and pepper
3 tablespoons extra-virgin olive oil
12 crimini OR baby portabellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons flour
2 cups beef stock

combine meat, worcestershire, onion and steak seasoning or salt and pepper. form 2 large oval patties, 1" thick.

preheat large nonstick skillet over medium high heat. add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. remove meat and cover with loose aluminum foil to keep warm. add 1 more tablespoon extra-virgin olive oil and the butter to the pan, then add the mushrooms. season mushrooms with salt and pepper and saute mushrooms until tender, 3-5 minutes. add a sprinkle of flour to the pan and cook 2 minutes more. whisk in stock and thicken1 minute.

to serve, pour gravy over salisbury steaks.

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