Diva Tip: If you’re serving mashed potatoes as a side dish, start them now or they won’t be ready when the Salisbury Steaks are done.

• Start with the onion. To clarify – cut the onion in half. You’ll finely mince one half and thinly slice the remaining half into thin rings or half-moons depending on which direction you sliced the onion. 
• Heat a large skillet to medium-high heat. 
• When it’s heated, add ½ tablespoon oil and sauté the minced half of the onion until softened. Keep your eye on this while you move on to the next step.
• Meanwhile, in a medium bowl, mix the hamburger, breadcrumbs, egg, horseradish, half tablespoon Worcestershire and a little salt and pepper.
• Add the softened onions from the skillet then turn down the heat on the skillet while you mix.
• Combine these ingredients.
• Divide this mixture into 4 portions and form oval shaped patties about ½inch thick.
• Return your skillet to medium-high heat and add another ½tablespoon oil.
• Place the patties into the skillet and cook 4 - 5 minutes per side, flipping once.
• Set aside and keep warm.
• In the same skillet, in the drippings from the beef, sauté the rings of onion and mushrooms until soft and golden brown.
• Remove the onion and mushroom and set aside.
• Add the broth and using a spatula or wooden spoon, stir, scraping up all the lovely, browned bits.
• Mix the cold water and corn starch together until very smooth (no lumps!) and pour into the broth.
• Bring to a simmer for 2 to 3 minutes, or until thickened.
• Add the remaining ½ tablespoon Worcestershire.
• Return the patties, onions, and mushrooms back to the pan and give it all a good stir to coat and warm up.
• Let this simmer for a few minutes to let the flavors develop.
• Serve with mashed potatoes and peas and carrots for the whole TV dinner vibe.