Salisbury Steak
Notes: 1.5 cups broth makes a little too much for 2 patties and mashed potatoes; try 1 cup. Blending mushrooms/onions mixture worked well.
1 tablespoon extra-virgin olive or vegetable oil
1/2 medium yellow onion, thinly sliced
8 ounces mushrooms, thinly sliced
3 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon mustard powder
¾ teaspoon sea salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
1/4 tsp thyme
1 cup beef broth
2 teaspoons Worcestershire sauce
Freshly cracked black pepper
Cook onions, mushrooms and garlic in oil.
When done, transfer most of onion, garlic, mushroom mixture to blender along with broth and seasoning and blend.
In another pan/pot, cook beef patties and remove when done.
Add the butter to the pan and stir in the flour.
Slowly stir in the beef broth and increase the heat to medium-high and bring the gravy to a boil.
Add patties to gravy and simmer.
Top with remaining mushrooms if desired.