Salisbury Steak with Brown Gravy
- 2 tablespoons canola oil
- 1 medium onion, chopped
- 1 1/2 pounds 80 percent lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon grill seasoning
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 1/2 (8-ounce) package sliced baby portobello mushrooms
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 (14-ounce) cans beef broth
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
- Add the onion and saute until soft, about 6 minutes.
- Put 1/2 of the onion in a large bowl and the remainder in another bowl.
- In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg.
- Mix to combine everything well and form the mixture into 5 oval patties.
- Heat the remaining tablespoon of oil in the same skillet over medium-high heat.
- Cook the patties until they are well browned, about 4 to 5 minutes per side.
- Remove the steaks and pour off all but 2 tablespoons the fat.
- (The patties will not be cooked through and will finish cooking in the gravy.)
- Put the pan back on the heat, add the mushrooms, and cook for 5 minutes.
- Add the remaining onions, sprinkle in the flour, and cook for 2 minutes.
- Add the beef broth and bring it to a boil.
- Return the patties to the pan, reduce the heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.
- Reserve one steak for online round 2 recipe, Beef Empanadas.
- Serving Yield: 4
canola oil, onion, percent, bread crumbs, grill seasoning, worcestershire sauce, egg, baby portobello mushrooms, kosher salt, allpurpose, beef broth
Taken from www.foodnetwork.com/recipes/sandra-lee/salisbury-steak-with-brown-gravy-recipe.html (may not work)