Ingredients
- for the steaks you'll need:
- 2 lbs extra lean ground beef
- 1/2 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup chili sauce
- 1 Tbs. steak sauce
- 1 large egg
- 1 1/2 tsp. Kansas City steak seasoning
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 packet Swanson beef flavor boost
- for the gravy:
- 1 medium onion sliced
- 8 oz. sliced portabella mushrooms [or your favorite]
- 1 14 oz. can low sodium beef broth
- 1/4 cup all purpose flour
- 3 Tbs. chili sauce
- 1 Tbs. steak sauce
- 1 tsp. Kansas City steak seasoning [more or less to taste]
- 2-3 cloves of garlic minced
- black pepper to taste
Preparation
Step 1
In a mixing bowl, mix together all of the steak ingredients 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.
In a couple of drizzles of olive oil, brown the steaks 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 pot. Add the sliced onion and mushrooms to the pan and cook for 2-3 minutes scraping any brown bits off the bottom of the pan. Add 1/4 cup of flour and stir well coating the veggies.
Add the remaining gravy ingredients to the pan. Stir until blended and allow to bubble for a couple of minutes before adding the steaks back to the pan. Lower the heat to a simmer and return the Salisbury steaks to the gravy. Cover and cook for 15-20 minutes until cooked through. Uncover and check the gravy for thickness. If you would like it thicker, 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 hot. Yield: 4-8 Salisbury steaks