Salisbury Steak

Source: FoodNetwork.com

Makes 4 large or 6 small patty's

Ingredients

  • 1-1/2 lbs. ground sirloin
  • ½ c. seasoned breadcrumbs (or a little less)
  • 1 Tbls. ketchup
  • 2 t. dry mustard
  • 1 cube beef bouillon, crumbed or beef base
  • 4 dashes Worcestershire sauce
  • salt and pepper to taste
  • 1 Tbls. butter
  • 1 Tbls. canola oil

Gravy

  • 1 whole onion, halved and thinly sliced
  • 1 Tbls. butter
  • Tbls. olive oil
  • 2 c. beef stock (plus 2 Tbls. to add to cornstarch)
  • 1 Tbls. ketchup
  • 1 t. seasoning sauce (Kitchen Bouquet)
  • 4 dashes Worcestershire sauce
  • 1 t. cornstarch

Instructions

Combine ground sirloin, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon, salt and pepper. Knead until all combined.

With your hands, form 4 to 6 oval patties, and then make lines across the patties to give them a steak appearance.

Fry the patties in a skillet with the butter and canola oil over medium heat on both sides until no longer pink in the middle. Remove patties from skillet and pour off any excess grease.

GRAVY: Add onions, butter and olive oil to the skillet and heat to low-medium heat. Stir and cook until golden brown and somewhat soft (about 15-20 minutes).

Add the beef stock, ketchup, seasoning sauce and Worcestershire.

Combine cornstarch with about 2 tablespoons of “extra” beef broth; stir with a small whisk or fork until smooth. Add to sauce. Stir and cook on a low-boil to reduce a bit and gravy is somewhat thickened.

Add a sprinkle of salt and pepper. Return patties to the gravy. Spoon gravy and a little onion over the top of each patty and let them simmer to heat back up for a couple of minutes.