Hearty Salisbury Steak with Caramelized Onion Gravy

Ingredients:

For the Steaks:

• 1 lb ground beef
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tablespoons milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

For the Gravy:

• 1 large onion, thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

For Serving:

• Fresh thyme or parsley, for garnish
• Creamy mashed potatoes
• Soft dinner rolls or bread

Instructions:

1. Make the Patties:
   In a large bowl, combine ground beef, finely chopped onion, minced garlic, breadcrumbs, egg, milk, Worcestershire sauce, Dijon mustard (if using), salt, and pepper. Mix gently with your hands until just combined—avoid overmixing.
2. Shape and Sear:
   Form the mixture into 4 oval patties, about 3/4-inch thick. Press a small dimple in the center of each patty to help them cook evenly. Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3–4 minutes per side, until deeply browned. Transfer to a plate and cover with foil.
3. Caramelize the Onions:
   In the same skillet, reduce heat to medium and melt the butter. Add the sliced onions and cook for 8–10 minutes, stirring often, until golden and caramelized.
4. Make the Gravy:
   Sprinkle flour over the onions and stir constantly for 1 minute. Slowly whisk in the beef broth, scraping up any browned bits from the pan. Add Worcestershire sauce and simmer for 5–7 minutes, until the gravy thickens slightly.
5. Combine and Finish:
   Return the browned patties to the skillet, nestling them into the gravy. Simmer gently for 5–6 minutes until fully cooked through and coated in rich onion gravy.
6. Serve:
   Serve hot over creamy mashed potatoes, spooning plenty of onion gravy on top. Garnish with fresh thyme or parsley and enjoy with warm dinner rolls or bread.

Tip: This dish tastes even better the next day as the flavors deepen—perfect for make-ahead comfort food.