Tangy Salisbury Steaks - cooking recipe

Ingredients

steak
1 lb lean ground sirloin
1 medium onion, diced
1 (14 ounce) can sliced mushrooms, drained and divided
2 tablespoons butter
1 egg, beaten
1/2 cup breadcrumbs
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
1 teaspoon kosher salt
1 teaspoon black pepper
gravy
11 1/2 ounces beef consomme (I use Campbells)
2 tablespoons cornstarch
3 tablespoons water

Preparation

Corse chop 1/2 of the drained can of mushrooms.
Saute onions and chopped mushrooms in butter over medium heat just until the onions are tender. Remove from heat and let cool.
In a large bowl, mix ground sirloin, bread crumbs, egg, worcestershire sauce, horseradish, spices and cooled onion/mushroom mixture together and make 4 oval patties.
Fry or broil the 4 patties to desired doneness ( I like medium well).
While the steaks are cooking, add the consomme' and remaining 1/2 can of mushrooms to a medium sauce pan and bring to a simmer.
Mix the cornstarch and water together and use to thicken the gravy mixture to the desired thickness just before serving.