开云体育

In a large mixing bowl, combine all ingredients from the “Steaks” section and use your hands to mix all the ingredients together until well-combined – don’t over-mix or turn the meat into paste.

Form the mixture into four steaks/oblong patties about ?” thick (I often make a small indent in the center to help the centers cook evenly). Set aside.

Add oil to a large skillet over medium-high heat.

Once oil is shimmering, sear the steaks in the pan, cooking until well- browned on each side. Remove to a plate and rest while you prepare the gravy. Reduce pan heat to medium (do not clean it out, immediately start making your gravy).

Add butter to the skillet and scrape the pan as it melts.

Once melted, add onion and cook until softened.

Add mushrooms and cook until golden.

Sprinkle pan with flour and cook, stirring, until flour is completely absorbed, then cook another 30 seconds (to lightly toast the flour).

Add tomato paste, worcestershire sauce, salt, pepper, onion powder and garlic powder and stir well, cooking at least 1 minute until tomato paste loses its bright red color.

While stirring, slowly drizzle in beef broth until ingredients are combined (make sure to scrape the bottom of the pan!).

Return salisbury steaks to the pan and nestle into the gravy. Allow to cook until steaks are cooked through (no longer pink in the middle/160F) and gravy is thickened.