INGREDIENTS :
• 1 pound of ground beef
• 1⁄3 cup of bread crumbs
• 1 teaspoon of mustard
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon onion powder – optional, use if not in sauce
Sauce :
• 1 onion – small
• 1 teaspoon of oil
• 2 cups of beef broth
• 4 tablespoons of flour
• 1 teaspoon of ketchup
• 1⁄2 teaspoon Worcestershire sauce
DIRECTIONS :
1. If you want caramelized onions in your sauce, start by slicing a small onion. Cook with 1 teaspoon of oil over medium-high heat until well brown. About 7-8 minutes. Set aside in a bowl.
2. Mix 1 pound ground beef with 1⁄3 cup bread crumbs, 2 teaspoons ketchup, 1 teaspoon Worcestershire mustard and 1⁄2 teaspoon garlic powder. If you don’t make the onions, add 1⁄2 teaspoon of onion powder.
3. Divide one pound of hamburger mix into 3-4 equal portions. A quarter of the size in the middle will help avoid inflating the pancakes and make cooking more even.
4. Place steak patties in a large skillet with a teaspoon of oil over medium-high heat. Turn about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on your thickness, stove and your burners.
5. Whisk 4 tablespoons of flour with 1 cup of beef broth. Remove the Salisbury steak from a plate and tent slightly.
Pour most of the liquid, leaving about 3-4 tablespoons of liquid. Let the stove cool a bit. Add 1 cup of beef broth and bring to a light boil over medium heat.
6. Slowly add the flour-broth mixture as you keep whipping. Add 1 teaspoon of ketchup and 1⁄2 teaspoon of Worcestershire Sauce. Just add salt to the taste
7. Whip until it thickens, a few minutes. If using, add the caramelized onions to the sauce and mix well.
8. Put the steak back into the mix, simmer a few minutes. Serve with mashed potatoes or as desired