HOW TO MAKE IT :
Instructions
- In a mixing bowl, mix together the ground beef, breadcrumbs, Parmesan, chili sauce, steak sauce, egg, steak seasoning, garlic and onion powders. Mix until blended.
- Form into 4 large, 6 medium, or 8 small oval steaks. I use a spoon to roughly divide the mixture while it’s still in the bowl.
- Drizzle a large skillet with a few drizzles of olive oil. Brown the steaks over medium-high heat on both sides, then remove from the pan. (It’s not necessary to cook them all the way through at this point, just brown.)
- Reserve 2 tablespoons of drippings and discard the rest from the skillet. Add the sliced onion and mushrooms to the pan and cook over medium-high for 2-3 minutes scraping any brown bits from the bottom of the skillet.
- Add 1/4 cup of flour and stir well coating the veggies.
- Add the broth, chili sauce and seasonings to the mushrooms. Stir until blended and allow to bubble and thicken slightly for 2-3 minutes.
- Lower the heat to simmer and return the Salisbury steaks to the gravy.
- Cover and simmer for 15 minutes or until cooked through.
- Uncover and check the gravy for thickness. If it needs thickening, dissolve 1 tablespoon of all purpose flour in cold water, and add it to the gravy, stirring constantly. Continue this process until you reach your desired consistency.
- Serve immediately.
Notes
To add a rich brown color to the gravy use a concentrated beef flavoring or browning sauce like Kitchen Bouquet. Add in small amounts adjusting to your taste.
