Southern Salisbury Steak

Well-seasoned beef patty topped with a flavor packed, trinity infused gravy. In a large bowl, place 1.5 pounds of 80/20 ground beef in. Tear in the beef for a loose mix. Splash in a tablespoon of Worcestershire sauce. Add 1/3 to 1/2 cup breadcrumbs and one whooped up egg. Sprinkle in a couple of teaspoons of Meat Magic or Cajun/Creole seasoning (about 1 tsp per pound). Add a healthy pinch of ground black pepper. Use a fork to lightly toss and combine the ingredients then form the patties in a gentle matter, ensuring the meat isn't overworked or over compressed. Heat a large skillet over medium low heat with a few splashes of oil. Lay meat patties down and cook about five minutes until browned. Flip and brown the other side. Once both sides are browned, remove and set aside. Add one drained can of sliced mushrooms. Allow to sauté a minute busting the fond off the bottom of the skillet. Lay in 1/2 a onion, sliced and one green bell pepper, sliced. Season generously with Cajun/Creole seasoning and about 1/4 to 1/2 tsp celery salt. Sautee the vegetables over medium high heat, tossing often for about 8 to 10 minutes until well softened. Push vegetables to the side and add a tablespoon of oil to empty space in skillet, sprinkle in about 2 1/2 tbsp flour, combining with the oil, toss into the vegetables and allow flour to cook about 4 minutes. Scrape the bottom of the skillet at the flour sticks and browns. Once flour has cooked out a few minutes, add two cloves of chopped garlic. Toss and cook about 30 seconds. Pour in 2 cups of unsalted beef broth, stir well and bring to a good simmer. Sprinkle in a about 1/2 tsp dried thyme. Place the beef patties back in, simmer about 15 to 20 minutes, basting with the gravy. Add additional broth if gravy is too thick. Finish off with some green onion. Enjoy