½teaspoononion powderoptional, use if not doing onion in gravy
If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.
Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire 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 in the middle will help prevent puffing up of the patties and make cooking evener.
Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.
Whisk 4 tablespoons flour with 1 cup beef broth. 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 cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.
Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.
Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish.
I like my meat servings a bit bigger, so I use ⅓ pound of ground beef per serving. Doing ¼ pound per serving would be just fine and cook a little faster. Remember, there is filler in there, so they are bigger than that sounds.
Don't chop the onion. Cut into rings and maybe cut the larger ones in half.
You can easily use mushrooms in place of or in addition to the onions in the gravy.
Use the depression in the center of the patties. It will help prevent them from puffing up during cooking, and they will cook more evenly.
Be sure to cook the burger to 165° minimum.
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