Рецепт Salisbury Steak with Caramelized Onion Gravy

by Gregs Kitchen

For the Salisbury Steaks

• 2 tablespoons olive oil
• 1 1/2 pounds ground chuck
• 1/2 small white onion diced small
• 1/2 green pepper diced small
• 4 cloves garlic minced
• 1/2 cup dried bread crumbs
• 2 eggs
• 2 teaspoons dried oregano
• 2 tablespoons worstershire sauce
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 teaspoons hot sauce (optional)
• In small bowl beat eggs, worstershire sauce and hot sauce and set aside.
• In large bowl gently crumble ground chuck (don’t work meat to much or it will be dry/tough) and then add the onions, peppers, garlic and bread crumbs and mix till just combined by tossing and crumbling.
• Add the egg mixture along with the salt, pepper, and hot sauce. Again, combine well but do not pack hard.
• Divide mixture into 6 patties.
• Heat olive oil in large pan over medium high heat and brown the meat patties well on both sides.
• Remove from pan and set aside loosely covered with foil and make gravy in pan.
• For the Caramelized Onion Gravy
• 2 tablespoons butter
• 2 large sweet onions
• 1 tablespoon salt
• 2 tablespoons sugar
• 3 cups low sodium beef stock
• 2 tablespoons worstershire sauce
• 2 tablespoons flour
• 1 teaspoon dried oregano
• 2 garlic cloves minced
• 2 tablespoons tomato paste
• 1/2 teaspoon mustard powder
• 1 teaspoon apple cider vinegar
• Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness. (half moons)

Over medium heat, add the onions along with 2 tablespoons butter to the pan you browned the meat patties in.

Sauté the onions keeping them in as flat a layer on the bottom of pan as possible. After about 5 minutes add the salt.

Allow to brown well but not burn before turning. Continue to do this until onions are well browned and caramelized for 20-30 minutes. Add the sugar and cook another 5 minutes. You may have to add a bit of water every now and then as they caramelize.

Add the beef stock, worstershire sauce, flour, oregano and garlic and bring to boil, mixing well with a whisk to combine flour. Cook at a boil for 3-4 minutes.

Add the tomato paste, mustard powder and vinegar and combine will. Reduce heat to medium.

Add the browned meat patties back to the pan and cover.

Cook for 15-20 minutes until meat reaches internal temperature of 160 degrees Fahrenheit.

Serve with onion gravy over top.

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