And this is a healthier, robust, and MUCH more satisfying version of the timeless classic!
This is a serious transformation from the original - you won't find onion soup mix anywhere near this recipe. Trust me, you'll be thankful. I mimicked the classic flavors of a traditional Salisbury steak recipe without using soup mix (which is basically dried onions, beef bouillon and copious amounts of salt). By dodging the mix, I had room for other flavorful ingredients, namely garlic and two forms of mustard (dried and Dijon). The mustard in the steaks perfectly complements the mustard in the gravy.
Skillet Salisbury Steaks and Gravy
1 pound lean ground beef
1/4 cup seasoned dry breadcrumbs
1 large egg
2 teaspoons onion powder, divided
1 teaspoon garlic powder
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons olive oil
1 cup good quality beef broth
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1/4 cup chopped green onions
Preparation:
In a large bowl, combine the beef, breadcrumbs, egg, 1 teaspoon of the onion powder, garlic powder, mustard powder, salt, and pepper. Mix well and shape the mixture into 4 oval patties, each about 1-inch thick.
Heat the oil in a large skillet over medium-high heat. Add the patties and brown on both sides, about 2 minutes per side. Remove the steaks from the pan and, if necessary, drain away any fat (but keep the brown bits clinging to the bottom of the pan, we'll incorporate those into the gravy).
In a medium bowl, whisk together the broth, ketchup, Worcestershire sauce, flour, remaining teaspoon of onion powder, and Dijon mustard. Add the broth mixture to the pan (over medium heat) and bring to a simmer. Return the steaks to the pan, reduce the heat to medium-low and simmer for 10 minutes, until the sauce thickens and the steaks are cooked through.
Serves 4
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