1. Prepare the Salisbury Steak Patties: Shaping and Seasoning

1. Combine Ingredients: In a medium mixing bowl, combine the ground beef, Italian breadcrumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, onion powder, salt, and pepper.
   • Tip: For the best flavor and texture, use your hands to gently mix the ingredients until they are just combined. Avoid overmixing, which can make the patties tough.
2. Form Patties: Divide the mixture into 4-6 equal portions, depending on your desired patty size. Shape each portion into an oval patty, about ½ to ¾ inch thick.

2. Brown the Patties: Developing Flavor and Color

1. Heat Oil: Heat the olive oil in a large skillet over medium-high heat.
2. Sear Patties: Add the patties to the hot skillet and cook for about 3-4 minutes per side, until they are nicely browned. Don’t worry about cooking them through at this point; they will finish cooking in the gravy.
   • Tip: Don’t overcrowd the skillet. Work in batches if necessary to ensure even browning.
3. Remove Patties: Once browned, remove the patties from the skillet and set them aside on a plate.

3. Sauté Onions and Mushrooms (Optional): Building the Gravy Base

1. Melt Butter: If adding mushrooms, melt 1 tablespoon of butter in the same skillet over medium heat.
2. Add Onions: Add the sliced onions to the skillet and cook, stirring occasionally, until they are softened and lightly caramelized, about 8-10 minutes.
3. Add Mushrooms (Optional): If using, add the sliced mushrooms to the skillet and cook until softened and browned, about 5-7 minutes.
4. Add Garlic: Add 2 teaspoons of minced garlic to the skillet and cook for another minute until fragrant.

4. Prepare the Gravy: Creating a Rich and Flavorful Sauce

1. Dissolve Bouillon: In a separate bowl, dissolve the 2 beef bouillon cubes in 2 cups of hot water.
2. Combine Gravy Ingredients: Add the beef broth, ketchup, Worcestershire sauce, pepper, and garlic powder to the skillet with the onions and mushrooms (if using). Stir well to combine.
3. Thicken Gravy: In a small bowl, whisk together 4 teaspoons of cornstarch with 2-3 tablespoons of cold water until smooth. Gradually whisk this cornstarch slurry into the gravy mixture in the skillet.
4. Simmer: Bring the gravy to a simmer, stirring constantly, until it thickens to your desired consistency, about 2-3 minutes.

5. Combine Patties and Gravy: Finishing the Dish

1. Return Patties to Skillet: Return the browned Salisbury steak patties to the skillet, nestling them into the gravy.
2. Coat with Gravy: Use a spoon to coat the patties with the gravy.
3. Simmer: Reduce the heat to low, cover the skillet, and let everything simmer together for about 3-5 minutes. This allows the flavors to meld and the patties to absorb some of the gravy.
4. Check for Doneness: Ensure the patties are cooked through by checking that they have an internal temperature of 160°F (71°C) with a meat thermometer.

6. Serve: Enjoying Your Homemade Salisbury Steak

1. Serve Hot: Serve the Salisbury steaks hot, with generous spoonfuls of the onion and mushroom gravy.
2. Garnish (Optional): Garnish with a sprinkle of fresh parsley, if desired.