Strapped Budget Salisbury Steak - cooking recipe

Ingredients

1 lb ground beef (I used 80/20)
1/2 cup tomato juice
1 cup soft fresh breadcrumb (crumb from day-old bread preferred)
1/3 cup minced onion
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 tablespoons all-purpose flour
2 cups sliced fresh mushrooms
2 1/2 cups beef broth or 2 1/2 cups homemade beef stock
salt and pepper

Preparation

In a medium bowl combine the ground beef, tomato juice, bread crumbs, minced onion, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Work gently with your hands to combine. Meat mixture will be soft.
Divide meat mixture into 6 oval patties of equal size, approximately 1/2 inch thick.
In a large skillet over medium heat, heat 1 tablespoon of oil. When pan and oil are hot add 3 of the patties and cook until browned on both sides, and just cooked through, turning gently to avoid breaking patties apart. (About 4 - 5 minutes per side).
Remove patties from skillet to a warm plate. Drain away drippings from skillet. Repeat step 3 for remaining patties.
Remove last 3 patties from skillet. Drain away all but 2 tablespoons of the drippings.
Turn heat under skillet to medium-high. Add 2 tablespoons butter to the drippings in the skillet. When melted add 4 tablespoons flour, stirring constantly to combine all to make a roux. Cook 1-2 minutes longer, still stirring.
Turn heat under skillet to high and add beef broth (or stock) and mushrooms, stirring constantly as gravy comes to a boil and thickens.
Remove from heat. Taste gravy and adjust salt and pepper if needed. Return cooked patties to the gravy to heat through.
Serve with mashed potatoes, wide egg noodles and veggie of your choice.