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Salisbury Steaks

Name: Salisbury Steaks
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: American/Classic
Ingredients: 1 1/2 Pounds Laura's Lean Ground Beef; 1/2 Cup Italian breadcrumbs; 1 Tablespoon Ketchup; 2 Teaspoons Dry mustard; 1 Teaspoon Worcestershire sauce; 1 Beef bouillon cube; 1/2 Teaspoon Onion powder; 1/2 Teaspoon Salt; 1/2 Teaspoon Pepper; 1 Tablespoon Olive oil; GRAVY; 1 Medium yellow onion; 8 Ounces Cremini mushrooms; 2 Cups Hot water; 2 Beef bouillon cubes; 1 Tablespoon Ketchup; 1 Teaspoon Worcestershire sauce; 2 Teaspoons Cornstarch; 1/2 Teaspoon Salt; 1/2 Teaspoon Pepper; 1/2 Teaspoon Garlic powder; 1 Tablespoon Butter

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Ingredients

1 1/2 lbs Laura's Lean Ground Beef
1/2 cup Italian breadcrumbs
1 tbsp Ketchup
2 tsps Dry mustard
1 tsp Worcestershire sauce
1 Beef bouillon cube (crushed into a powder)
1/2 tsp Onion powder
1/2 tsp Salt
1/2 tsp Pepper
1 tbsp Olive oil
GRAVY
1 Medium yellow onion (sliced into half-moons)
8 ozs Cremini mushrooms (sliced)
2 cups Hot water
2 Beef bouillon cubes
1 tbsp Ketchup
1 tsp Worcestershire sauce
2 tsps Cornstarch
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic powder
1 tbsp Butter

Yield

Servings^*:

*Serving calculations based on 12oz beef products.
For 10oz beef products reduce serving size by 1/4.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Serving size based on 1 cup (242g)

Preparation

1. In a medium bowl combine the following gravy ingredients: hot water, bouillon cubes, ketchup, Worcestershire sauce, salt, pepper, garlic powder, and cornstarch. Whisk together and then set aside.

2. In a large mixing bowl combine ground beef, seasoned breadcrumbs, ketchup, dry mustard, Worcestershire sauce, crushed beef bouillon cube, salt, pepper, and onion powder. Use hands to mix meat mixture until all combined.

3. Form meat into 6 equal oval patties.

4. In a large skillet over medium heat add olive oil. Once the olive oil is heated add the oval patties to the skillet and allow them to cook until browned on one side. Turnover and allow the other side to cook until browned. Once both sides have a nice deep browning on them, and they are cooked through, remove the patties to a paper-lined plate, and set aside. Drain all but 1 tbsp of grease from the pan.

5. Add onions to the pan and stir well. The bottom of the pan may be very dark and almost have a burned appearance from cooking the hamburgers, which is perfect for this recipe. Allow onions to cook 3-4 minutes. Add minced garlic and butter. Stir and allow to cook for an additional 2 minutes.

6. Add 1/2 cup of broth to onions and garlic mixture. Use a spoon or spatula to deglaze the bottom of the pan, making sure to get all the browned pieces up and into the sauce.

7. Once the pan is deglazed add mushrooms and stir well. Let cook for 2-3 minutes.

8. Add the remaining gravy mixture and stir well. Allow simmering for 5 minutes, stirring often.

9. Return the patties to the gravy and use a spoon to cover the patties with gravy. Let the patties simmer on low heat for 3-5 minutes, or until warmed through.

Recipe credit: "Spaceships & Laserbeams" online blog