Method
Make the steaks. In a medium coliseum, whisk together the eggs, milk, ketchup, swab, Italian seasoning, garlic greasepaint, onion greasepaint, mustard greasepaint, Worcestershire sauce, and black pepper.
In a large coliseum, combine the ground beef and breadcrumbs. Using your hands, blend gently to combine.
Add the egg admixture to the ground beef and again using your hands, gently combine until mixed well. Form the ground beef admixture into 6 round– shaped galettes, about 1- inch thick.
toast the oil painting in a large skillet over medium heat. Once the oil painting is glistering, add the galettes. Cook without disturbing until browned on the outside but not yet cooked through, about 4 twinkles per side. Transfer the galettes to a plate.
Make the gravy. toast the olive oil painting in the same skillet over medium heat. Once the oil painting is glistering, add the onions and cook, stirring sometimes, until soft and translucent, 6to 8 twinkles. Add the mushrooms and cook, stirring sometimes, until softened, about 5 twinklesmore.However, add ¼ mug of the beef stock, If the visage seems too dry. Add the garlic and chef, shifting, until ambrosial, about 1 further nanosecond.
Add the adulation to the visage. Once it’s melted, stir in the flour, mustard greasepaint, swab, garlic greasepaint, and onion greasepaint. sluggishly stir in the beef broth, Worcestershire, and bouillon.
Increase the heat to medium–high and bring the gravy to a pustule. Nestle the browned beef galettes into the gravy. Cover the skillet and reduce the heat to low. poach until the internal temperature of the Salisbury steak galettes reaches 160 °F on an moment– read thermometer, 10 to 15 twinkles.
Serve the Salisbury steaks with the gravy laded over the top. Garnish with diced parsley.