- 1 pound ground beef
- ⅓ cup bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder – optional, use if not doing onion in gravy
- 1 onion – small
- 1 teaspoon oil
- 2 cups beef broth
- 4 tablespoons flour
- 1 teaspoon ketchup
- ½ teaspoons Worcestershire sauce
If you would like caramelized onions in your gravy, start by thin slicing alittle onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. put aside during a bowl.
Mix 1 pound hamburger with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcester sauce , and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent within the middle will help prevent bragging of the patties and make cooking evener.
Place steak patties during a large frypan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an indoor temperature of about 165°. About 15-20 minutes counting on the thickness, the pan, and your burners.
Whisk 4 tablespoons flour with 1 cup beef stock . Remove the Salisbury steak to a plate and lightly tent.
Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to chill some. Add 1 cup beef stock and convey to a light-weight overboil medium heat.
Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcester sauce . Add salt to taste.
Whisk until nicely thickened, a couple of minutes. If using, add caramelized onions to the gravy and blend well.
Add steak back to the mixture, simmer a couple of minutes. Serve with mashed potatoes or as you would like .