Steak it to Me

Out of all the meals I make semi-regularly the one the boy seems to ask for the most is The Pioneer Woman's Salisbury Steak. I posted it to the blog several times, and while I keep meaning to post a step-by-step version, it hasn't happened yet. But in a way that's a plus since I've been able to modify slightly each time, and I really think this last time worked out the best!

Salisbury Steak
Ingredients
10 oz dried porcini mushrooms
2 cups beef broth
1 cube beef bouillon
1 1/2 pounds lean ground beef
1/2 cup breadcrumbs
2 teaspoons dry mustard
8 dashes Worcestershire sauce (4 for the steaks and 4 for the sauce)
2 tablespoons ketchup (1 for the steaks and 1 for the sauce)
Salt & Pepper, to taste
Olive Oil and/or butter (not pictured)

Directions
1. Over low heat, re-hydrate the mushrooms in the beef broth.
2. Crumble the beef bouillon cube. (As silly as it sounds, I've found this step to be pretty important. I haven't crumbled it all the way before, and you can definitely tell the difference. I've found it's easier to slice of little pieces and then crumble them. And actually some of the pieces in the photo above are probably still a little too big.)
3. Combine the beef, crumbled bouillon cube, breadcrumbs, mustard, first 4 dashes of Worcestershire, first tablespoon of ketchup, salt, and pepper in a bowl.
4. Use hands to make sure everything is evenly distributed but just mixed. (You really don't want to over mix since it will mess up the final texture.)
5. Form into steaks and start heating up olive oil and/or butter on medium-high. (And yes, I did use both.)
6. Cook on each side until almost cooked through. (It may take you more than one batch to get them all cooked.)
7. Remove the steaks and add the broth with re-hydrated mushrooms to deglaze the pan.
8. Add the second 4 dashes of Worcestershire, the second tablespoon of ketchup, salt, and pepper. Let the sauce cook down a little till it gets to your desired thickness. (If you wanted you could also add a little more beef broth at this point.)
9. Add the steaks back to the pan to heat back up. Serve each steak topped with the mushroom sauce.
There's just something really comforting about Salisbury Steak, and if you can't remember the last time you had one I highly recommend making them soon!

Salisbury Steak
Ingredients
10 oz dried porcini mushrooms
2 cups beef broth
1 cube beef bouillon
1 1/2 pounds lean ground beef
1/2 cup breadcrumbs
2 teaspoons dry mustard
8 dashes Worcestershire sauce (4 for the steaks and 4 for the sauce)
2 tablespoons ketchup (1 for the steaks and 1 for the sauce)
Salt & Pepper, to taste
Olive Oil and/or butter
Directions
1. Over low heat, re-hydrate the mushrooms in the beef broth.
2. Crumble the beef bouillon cube.
3. Combine the beef, crumbled bouillon cube, breadcrumbs, mustard, first 4 dashes of Worcestershire, first tablespoon of ketchup, salt, and pepper in a bowl.
4. Use hands to make sure everything is evenly distributed but just mixed.
5. Form into steaks and start heating up olive oil and/or butter on medium-high.
6. Cook on each side until almost cooked through.
7. Remove the steaks and add the broth with re-hydrated mushrooms to deglaze the pan.
8. Add the second 4 dashes of Worcestershire, the second tablespoon of ketchup, salt, and pepper. Let the sauce cook down a little till it gets to your desired thickness.
9. Add the steaks back to the pan to heat back up. Serve each steak topped with the mushroom sauce.