Salisbury Steak with Onion Gravy

SALISBURY STEAK

Yesterday started as a bright sunny day here in Florida and ended in torrential down pour complete with hail and lightning. What can I say that is the joy of living in Florida, anyway since the weather was nasty out I decided what better than some cozy comfort food. This Salisbury steak was just the comfort food I was looking for. Here’s the recipe.

1 Pound of Ground Beef
1 Teaspoon of Black Pepper
1 Teaspoon of Salt
1 Teaspoon of Garlic Powder
2 Teaspoons of Worcestershire Sauce
1 Whole Egg, beaten
1/4 Cup of Seasoned bread crumbs
2 Tablespoons of Ketchup
2 Tablespoons of Butter
1 Large Onion, sliced
2 Tablespoons of Flour
2 Cups of Beef Broth

In a large bowl combine the ground beef, pepper, salt, garlic powder, Worcestershire sauce, the egg, bread crumbs and ketchup. Mix all of the ingredients until it is combined well.

Using your hands make 4 patties into oval shapes. I don’t know who decided that Salisbury steak needed to be oval but somewhere along the lines someone did and so now that is how I have become accustomed to it. You do not have to make your patties oval, be dangerous and make them whatever shape you like.

Now in a skillet over medium high heat, add the 2 Tablespoons of butter till melted and sizzling. I used my cast iron skillet for this recipe, for some reason it just tastes better to me in cast iron or maybe it makes me feel nostalgic making Salisbury steak in cast iron, I know I’m a strange one. Anyway as I was saying, once the pan is nice and hot add your patties but do not over crowd the pan if you need to work in batches that is perfectly fine. Brown the meat on both sides about 4-5 minutes per side should be fine.

Once the patties are done remove them from the pan and set aside on a plate. Now in the same skillet with the bits of ground beef goodness and butter add your sliced onion and turn the heat down to medium. You want the onions to caramelize low and slow, you cannot rush this process or they might burn and be bitter and no one wants that. When the onions are translucent and tender add the 2 tablespoons of flour and stir cooking for a few minutes just to cook out the flour taste.

Next add your 2 cups of beef broth, if you are using cast iron I recommend that the broth not be cold when you add it to the pan but room temperature. You don’t want the cast iron to crack and adding cold liquid to cast iron can do that. I have never witnessed it but I have heard it happens. Scrape the bits from the bottom of the pan and turn the heat back up to medium high. At this point you can add the patties back in the pan along with any juices on the plate with the beef broth and onions and then let it all simmer together for about 20 minutes turning the patties here and there.

After 20 minutes the broth should now be a nice thick brown gravy. If it is still a little to runny you can always add a little more flour. In a small bowl add some flour and broth from the pan and mix well then add it back to the pan and stir till thick. You never want to add flour directly to the hot pan or you end up with lumps of flour.

Voila dinner is done, serve with butter noodles or some mashed potato’s and peas if you want to go completely old school. Enjoy.

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