Salisbury Steak (Makes 4 Servings)
• 1 lb ground beef
• 1 egg
• 1 tbsp. tomato paste
• 1 tbsp. yellow mustard (or 1 teaspoon dry mustard powder)
• 2 tbsps. Worcestershire sauce
• ½ teaspoon garlic powder
• ¼ cup dry breadcrumbs
• ½ teaspoon ground black pepper, or to taste
• salt, to taste
• 2 Tablespoons butter
• 1 large onion, diced (about 2 cups)
• 2 – 3 Tablespoons flour
• ½ teaspoon dried thyme
• 1½ cups beef broth
• 1 Tablespoon soy sauce
• 3 Tablespoons chopped fresh parsley (optional garnish)
1. In a large mixing bowl, combine the beef, tomato paste, egg, yellow mustard, Worcestershire sauce, garlic powder, breadcrumbs, salt, and pepper. Mix well, and shape the meat mixture into four oval-shaped patties.
2. Heat a large skillet over medium heat for 1 minute, then add the butter. Place the patties in the skillet and cook them for 4-5 minutes on either side, or until they are well-browned. Remove from the skillet and set aside.
3. Prepare the gravy - add the chopped onions to the skillet and reduce the heat to medium-low. Cook the onions until they are caramelized and translucent – about 15-20 minutes. Sprinkle 2-3 tablespoons of flour over the onions, and stir to coat. Cook the flour-coated onions for a further minute until the flour starts to smell toasty. Add the dried thyme and cook until fragrant - about 30 seconds. Gradually stir in the beef broth and soy sauce, and raise the heat back to medium.
4. Add the seared patties back to the skillet. Bring to a simmer, cover, and cook for 10-15 minutes, or until they’re cooked through. Taste the gravy for seasoning (it will thicken more as it cools down). Remove the Salisbury steaks from the heat and serve warm.