1 pound ground beef
⅓ cup bread crumbs
2 teaspoons ketchup
1 teaspoon mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder – optional, use if not doing onion in gravy
1 onion – small
1 teaspoon oil
2 cups beef broth
4 tablespoons flour
1 teaspoon ketchup
½ teaspoons Worcestershire sauce
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. Set aside in a bowl.
Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
Divide one pound of hamburger mixture into 3-4 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 an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the 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 ½ teaspoon Worcestershire sauce. Add salt to taste.
Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.
Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish.