Salisbury Steaks With French Onion Gravy
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter2 large
Onion (sliced)1
Bay Leaf1
Milk760 g
Ground Sirloin1 large
Egg (beaten)1 cup
Worcestershire Sauce3 tbsps
Onion (grated)2 tbsps
Flour1 cup
White Wine (dry)1 cup
Beef StockDirections:
1
Watch how to make this recipe
2
Place a drizzle of EVOO in a skillet over medium heat and melt the butter into the oil
3
Add the onions, season with salt and pepper, a little ground thyme and add the bay
4
Caramelize the onions until very soft and sweet and light golden in color, 20 to 25 minutes
5
Meanwhile, soak the bread in milk or half-n-half
6
Place the meat in a bowl and add the egg
7
Squeeze out the bread and crumble into crumbs as you add to the bowl
8
Add the Worcestershire and grated onion to the beef
9
Sprinkle with salt and pepper and combine
10
Form into 4 (1-inch thick) oval loaves
11
Heat a drizzle of EVOO in a large skillet over medium-high heat
12
Add the loaves and cook until cooked through, about 15 minutes, turning occasionally
13
Transfer the meat to a plate
14
Sprinkle the flour over the caramelized onions, stir 1 minute
15
Deglaze the pan you cooked the meat in with the wine and pour into the onions
16
Add the beef stock and thicken a moment
17
Serve the gravy over the Salisbury steaks
18
Garnish with a little watercress, if desired