Buttered egg noodles, or roasted fingerlings/baby potatoes for serving (optional)
Instructions
*If serving with fingerling or baby potatoes, preheat the oven to 400 degrees. Toss potatoes in olive oil and sprinkle with kosher salt and pepper. Bake on a foil-lined sheet and start checking for doneness at about 30 minutes. Meanwhile:
Gently mix the beef, egg, onion, cracker crumbs, sage, ½ teaspoon salt and a few grinds of pepper in a large bowl using your hands. Divide into 4 equal portions and shape into oval patties, about ½ inch thick.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.
Add 1 tablespoon butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce, and salt and pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 1.5 - 2 cups hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tablespoon butter, swirling to combine.
Return the patties and any juices from the plate to the skillet. Simmer until the sauce thickens and the patties are cooked through, about 2 minutes. Sprinkle with parsley and season with salt and pepper. Serve with noodles or potatoes, if desired.
Recipe by The Amiable Cooks at https://theamiablecooks.com/salisbury-steak-with-mushrooms/