Salisbury Steak with Mushroom Brown Gravy

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Sherrylynnsetters

4 ounces crustless white sandwich bread ( 115 g; about 4 slices), diced

⅓ cup ( 80 ml) milk

1 teaspoon (about 4 g) cornstarch

1 ½ cups ( 355 ml) homemade chicken stock or store-bought low-sodium chicken broth (see notes)

1 ½ pounds ( 680 g) ground beef, preferably about 20% fat

½ pound ( 225 g) ground pork

1 medium yellow onion (10 ounces; 285 g), half finely minced and half diced, divided

2 large egg yolks

4 teaspoons ( 18 g) Diamond Crystal kosher salt (for table salt, use half as much by volume or use the same weight), plus more as needed

Freshly ground black pepper

1 teaspoon (about 4g) onion powder

1 teaspoon (about 4g) garlic powder

¼ teaspoon (1ml) good-quality liquid smoke, such as Wright's or Colgin (optional; see notes)

2 tablespoons (30ml) vegetable oil or other neutral cooking oil, plus more if needed

10 ounces ( 285 g) cremini or button mushrooms, stemmed, caps thinly sliced

2 teaspoons (10ml) ketchup or tomato paste

2 teaspoons (10ml) Worcestershire sauce

1 tablespoon (15g) unsalted butter

Apple cider vinegar, to taste

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