Salisbury Steak

Salisbury Steak

Fixings

Meat Mixture:

1 1/2 pounds lean ground meat

1/2 cup prepared breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 runs Worcestershire sauce

1 3D shape hamburger bouillon, disintegrated (or powdered meat base)

Salt and pepper

1 tablespoon spread

1 tablespoon olive oil

Sauce:

1 entire onion, split and meagerly cut (or diced assuming you like)

2 cups meat stock, more if necessary for diminishing

1 tablespoon ketchup

1 teaspoon preparing sauce, like Kitchen Bouquet, discretionary

4 runs Worcestershire

1 teaspoon cornstarch, discretionary

Salt and pepper

Bearings

Cool-n-easy-strawberry-pie.

For the meat blend: Combine the ground hamburger, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and a few salt and pepper. Manipulate until all joined. Structure into 4 to 6 oval patties, and afterward make lines across the patties to give them a "steak" appearance.

Fry the patties in a skillet with the spread and oil over medium-high hotness on the two sides until as of now not pink in the center. Eliminate from the skillet and pour off any abundance oil.

For the sauce: Reduce the hotness to medium and include the cut onions. Mix and cook until brilliant brown and fairly delicate, for quite some time. Add the hamburger stock, ketchup, preparing sauce, if utilizing, and the Worcestershire. Then, at that point, consolidate the cornstarch with a little meat stock and add to the sauce if utilizing. Mix and cook to diminish.

Add a sprinkle of salt and pepper and more stock if necessary for diminishing. Then, at that point, return the patties to the sauce. Spoon the sauce over the top and let them stew and hotness back up for a few minutes. Appreciate it !!!Sticky-rich-onion-gravy-recipe.

Salisbury Steak VIDEO