In a large bowl combine ground beef, egg, breadcrumbs, milk, finely chopped onion (use half of the onion called for), minced garlic, Worcestershire sauce, chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Mix gently with your hands or a spoon until just combined; avoid overworking to keep steaks tender.

Form and portion

Divide the mixture into two equal portions (about 12 oz each). Shape each portion into an oval patty roughly 3/4 to 1 inch thick, smoothing the surface so it holds together.

Dust and sear

Lightly dredge each patty on both sides with 1/4 cup flour, shaking off excess. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add patties and sear 3-4 minutes per side until deep brown. Work in batches if needed. Transfer seared patties to a plate and set aside.

Mushroom-Onion Gravy

Cook onions and mushrooms

In the same skillet used for steaks, reduce heat to medium and add 2 tablespoons unsalted butter. Add the remaining half of the thinly sliced onion and sliced mushrooms. Cook, stirring occasionally, until onions are soft and mushrooms have released their moisture and browned, about 6-8 minutes. Add 1 tsp minced garlic and cook 30 seconds more.

Make roux and deglaze

Sprinkle 2 tablespoons flour over the vegetables and stir to coat, cooking 1-2 minutes to remove raw flour taste. Slowly pour in 2 cups beef stock while stirring or whisking to avoid lumps, scraping up browned bits from the pan. Add 1 teaspoon Worcestershire sauce.

Simmer with steaks

Return the seared patties to the skillet, nestling them into the gravy. Bring to a gentle simmer, reduce heat to low, cover, and cook 8-10 minutes until patties are cooked through (internal temperature 160°F / 71°C). Taste gravy and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.

Finish

If gravy is too thin, remove patties and simmer gravy uncovered a few minutes to reduce to desired thickness. For extra silkiness, swirl in 1/2 tablespoon cold butter off heat. Return patties to the pan to warm briefly before serving.

French Fried Potatoes

Prep potatoes

Peel and cut russet potatoes into 1/4- to 1/2-inch sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak 20-30 minutes (or up to 2 hours refrigerated) to remove excess starch.

Dry and optionally dust

Drain potatoes and pat completely dry with clean kitchen towels or paper towels. If using, toss the dried potatoes with 1 teaspoon cornstarch for extra crispness; shake off any excess.

Heat oil and fry

Heat 3 cups vegetable oil in a heavy pot or deep skillet to 325°F (163°C) for the first fry. Working in small batches, fry potatoes 3-4 minutes until they are cooked through but not brown. Remove to a wire rack or paper towel-lined tray. Increase oil temperature to 375°F (190°C) and fry the par-cooked potatoes a second time in batches until golden brown and crisp, about 2-3 minutes. Drain on paper towels.

Season and serve

While still hot, season fries with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss gently, garnish with 1 tablespoon chopped parsley if desired, and serve immediately alongside the Salisbury steaks with mushroom-onion gravy spooned over or beside the steaks.