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Salisbury Steak with mushrooms and onion gravy

Ingredients:

1 lb of 80/20 Ground Beef

Black Pepper to taste (1/4-1/2 tsp)

Kosher Salt (1/2 - 1 tsp)

1 minced garlic clove

1 teaspoon Worcestershire sauce

1 egg

1/4 dry unseasoned breadcrumbs

1 large white onion sliced

2 tablespoons of flour

2 cups of water

2 tablespoons of butter (or margarine if making Kosher)

2 teaspoons, 2 packets or 2 cubes of beef bouillon.

A package of Mushrooms, cleaned and sliced.

Oil to cook mushrooms.

Instructions:

The first thing I do is to cook to brown the mushrooms in a frying pan. I usually add oil and butter, but you can use just oil. After they are cooked, set aside in a dish.

Then in a bowl I combine ground beef, pepper, salt, garlic, Worcestershire sauce, bread crumbs and the egg. Mix it together, hands are best to incorporate well. Shape in 4 oblong, flat patties (think football shape with rounded edges).

Heat a frying pan (I don’t use non-stick for this, stainless is best, you want those brown bits that stick to the bottom of the pan when you make the gravy) and brown on both sides for about 4 mins. Remove the patties and place on a dish to the side.

Add the sliced onions into the pan and cook them low and slow - until they are caramelized, but not desiccated, or burnt.

Add two tablespoons of flour to the pan, you are making the gravy now, so stir the flour with the onions until brown (this will take a few minutes), add the 2 cups of water and and keep stirring over medium heat. Keep stirring and add the bouillon. (Add the patties and simmer for 15-20 mins.

Remember, “Time heals all gravies” — if the gravy still tastes of flour after 15 mins, pluck the patties out and cook it alone longer. If the gravy isn’t brown enough, add a few drops of Kitchen Bouquet.

When ready, serve the patties with egg noodles or potatoes and a vegetable . I spread the mushrooms on top, but you can add them to the gravy before serving.

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