Ingredients
- 1 pound ground beef
- 1/3 cup bread crumbs
- 2 teaspoons ketchup
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder (optional, use if not doing onion in gravy)
Instructions
- 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.
- Mix 1 pound ground beef with 1/3 cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce and 1/2 teaspoon garlic powder. If not doing the onions then add 1/2 teaspoon onion powder.
- Divide into 3 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 internal temperature of about 165. About 15-20 minutes depending on thickness, 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 1/2 teaspoon Worcestershire sauce.
- Add salt to taste. Whisk until nicely thickened, a few minutes.
- Add the Salisbury steak back into the gravy
