20-25 minutes

10-15 minutes

4-6 patties, although I like the results of the thicker patties (4)

• 2-quart saucepan
• 10-12 inch sauté pan with lid
• Chef’s knife
• 2-cup measuring cup
• Immersion blender (stick blender)

FOR GRAVY:

It’s best if you start the gravy first, because you’ll be adding it to the pan with the patties after the patties are close to being done.

• ½ stick of unsalted butter (4T)
• 3 cups of beef stock or stock from bouillon
• 1 cup chopped onion
• (1/2  – 1 cup Sliced mushrooms, if whoever will be eating this likes mushrooms)
• 2 tsp coarse ground or fresh ground black pepper
• 2 tsp garlic powder
• ½ cup all-purpose flour made into a slurry (lump-free paste) with ¾ cup water
• 2 capfuls (about half a tablespoon) of Kitchen Bouquet Browning and Seasoning Sauce
• Only add 1.5 teaspoons of salt if you used fresh beef stock that needs salt. Bouillon is salty.

FOR SALISBURY STEAK

• 1-pound ground beef (80/15 or 80/10 but nothing leaner)
• ½ cup finely chopped onion
• 2 eggs
• 2 Tablespoons milk
• 1 cup plain breadcrumbs (4 slices of sandwich bread, if you’re making your own in a food processor)
• 2 Tablespoon Beggs Bold Blends Burger & Steak Seasoning

Gravy

1. Place the saucepan on medium heat.
2. Add butter and onions
3. Sauté until the onions are very tender
4. Add beef stock
5. Slowly add the flour slurry, stirring until it is fully mixed with the stock
6. Add pepper and garlic and Kitchen Bouquet
7. Use immersion blender to puree the onions within the gravy, if you need to hide onions from people who don’t like the texture of cooked onions
8. Stir every minute or so until the gravy is thickened
9. Taste and consider adding salt.
10. Once the Salisbury Steak Patties have been flipped once and have cooked covered for about 7 minutes, pour the gravy into the pan with the patties, adding it to whatever water and fat has been released from the patties.
11. Turn the heat to low and simmer another 10 minutes or so.

for Salisbury Steak:

Mix all ingredients thoroughly in a large mixing bowl. I think you should use your hands to really get in there and get these ingredients completely combined!

1. Form oblong shaped patties. I usually make 4 patties from a pound of ground beef. You may wish to make your patties thinner and perhaps make 6.
2. Cook patties on Medium High Heat in a skillet with a lid and turn when the bottom side is a medium to dark brown.
3. After the patties have been flipped and have cooked about 7 minutes, add all the gravy, replace the lid, and simmer about 10 minutes.

Beef patties need to be cooked to an internal temperature of 165F.