DIRECTIONS
1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.
2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.
3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.
4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.
5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.
Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.
6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.
7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.
8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish.
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