For Mushroom and Onion Gravy:
Method: Salisbury Steaks: 1: Combine ground beef, bread crumbs, Worcestershire sauce, tomato paste, dry mustard, garlic, parsley and salt and pepper until well mixed.
2: Form into 8 oval patties.
3: Fry over medium heat in a frying pan until cooked through and no longer pink. Remove from pan and place on a plate and cover with foil to keep the patties warm. Discard all but 1/4 cup of the pan drippings.
Mushroom and Onion Gravy: 1: In the same frying pan, saute the mushrooms and onions in the reserved pan drippings until browned and tender.
2: Make a cornstarch slurry by mixing the cornstarch with a 1/4 cup of beef broth. Set aside.
3: Add 2 cups beef broth to cooked mushrooms and onions. Heat until bubbly.
4: Add cornstarch slurry to bubbling broth a little bit at a time until it reaches your desired thickness. (you may not need the entire slurry, depending on your taste)
5: Add salt and pepper to taste.
6: Place patties into the gravy and allow to heat through.
Makes 8 servings.