Salisbury Steak with Onion Gravy

INGREDIENTS:

• 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
  Gravy:
• 1 onion – small
• 1 teaspoon oil
• 2 cups beef broth
• 4 tablespoons flour
• 1 teaspoon ketchup
• ½ teaspoons Worcestershire sauce

INSTRUCTIONS:

First, thinly slice a small onion if you want caramelized onions in your gravy. Cook over medium-high heat with 1 teaspoon oil until beautifully browned. Seven or eight minutes. Preserve in a bowl.

2. Combine ½ cup bread crumbs, 2 tsp ketchup, 1 tsp mustard, 1 tsp Worcestershire sauce, and 1 pound ground beef with ½ teaspoon garlic powder. Add ½ teaspoon of onion powder if you’re not using onions.
3. Split a pound of hamburger mixture into three to four equal pieces. The patties will cook more evenly and won’t puff up if there is a quarter-sized indentation in the center.
4. Put the steak patties in a big skillet over medium-high heat with a teaspoon of oil. Turn approximately every six minutes or so, or until the internal temperature reaches 165°. Approximately 15 to 20 minutes, based on the pan, burners, and thickness.
5. Beat 1 cup beef broth with 4 tablespoons flour. Place the Salisbury steak on a platter and tent it just slightly.
   Remove the majority of the liquid, leaving behind three to four tablespoons. Let the pan cool slightly. Over medium heat, add 1 cup of beef stock and bring to a gentle boil.
6. Keep whisking while adding the flour-broth mixture gradually. Stir in ½ teaspoon Worcestershire sauce and 1 teaspoon ketchup. To taste, add salt.
7. Whisk for a few minutes, or until beautifully thickened. Stir well to incorporate caramelized onions, if using, into the gravy.
8. Return the steak to the mixture and let it simmer for a short while. Serve as desired or with mashed potatoes.

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