Ruthie’s Sunday Salisbury Steak

Ruthie’s Sunday Salisbury Steak

 

THE GRAVY

2 tablespoons oil ( more as needed)

2 onions, halved and thinly sliced into half moons

12 ounces fresh mushrooms, sliced

6-7 tablespoons all-purpose flour

A pinch of cayenne pepper, or crushed red pepper flakes, to taste

3 cups beef broth

2 teaspoons Worcestershire sauce

Kosher salt and fresh ground pepper, to taste

1 teaspoon beef bouillon powder

 

THE PATTIES

2 lbs ground beef

2 tablespoon Christopher Ranch jarred minced garlic

2 eggs

2 packages Lipton soup mix

2 tablespoons Worcestershire sauce

1/2 cup dry breadcrumbs

Kosher salt and fresh-ground pepper, to taste

 

In a bowl combine all hamburger mixture until combined. Shape into 6 oval patties.

Heat oil in a large skillet over medium-high heat. Use a cast iron skillet if you have one.

Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.

To the same skillet add sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper; stir for 2 minutes.

Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).

Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.