Salisbury Steak

Hey y’all.  I decided to update my basic Salisbury steak recipe and this is what I came up with.  I grew up eating this and always thought of them as just mini meatloaf’s in gravy.  Well they kind of are, aren’t they?  So here’s my updated version.  I hope y’all like it.

• 1 1/2 lbs ground beef/chuck
• 1/2 cup bread crumbs
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp parsley flakes
• 1/2 tsp Better Than Bouillon® beef base
• 1 tablespoon Ketchup
• 1 tablespoon Dijon mustard
• 1 1/2 tablespoon Worcestershire sauce
• 1/2 onion diced small
• 1 large egg

1. Combine all the ingredients above in a large bowl and mix to combine.
2. Divide mixture into 5 or 6 patties.
3. Brown patties on each side for 3-4 minutes in a large cast iron pan on medium high.
4. Remove from pan once browned but now fully cooked and set aside.

Gravy:

• 2 tablespoons butter
• 1 large onion cut in half moons
• 3 cups water
• 1/3 cup heavy cream
• 1 tablespoon Better Than Bouillon® beef base
• 2 tablespoons minced garlic
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• salt and pepper to taste

1. Put butter in the skillet and melt.
2. Add the onions and sauté till lightly cooked.
3.  Mix the Better Than Bouillon® with the water and add to skillet along with the remaining ingredients.
4. Bring to boil and taste for the need of salt and pepper.
5. Place the beef patties in the pan of gravy and place in put in 350°F preheated oven and cook for 45-55 minutes.
6. If your gravy isn’t thick enough as you might like, you can thicken with a little cold water/corn starch slurry.