Salisbury Steak with Caramelized Onion Gravy
Ingredients:
- red onions, sliced thin - 2
- butter - 2 T
- flour - 2 T
- beef broth - 3 C
- tomato paste - 1 T
- cider vinegar - 1 t
- salt and pepper -
- ground beef - 1 pound
- cooked white rice - 1/2 c
- egg yolk - 1
- salt - 1 t
- pepper - 1/4 t
- clove minced garlic - 1
- Worcestershire sauce - 1 t
- chopped parsley - 3 T
- dried thyme - 1/2 t
- olive oil - 1 T
Instructions:
Prepare gravy - in a saute pan, heat butter. Add onions and cook over medium high heat, until onions start to brown. When onions are slightly softened and turn golden brown, add 1/4 c broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. (25 to 30 minutes to properly caramelize onions). Stir in flour and cook for 2 minutes. Stir in beef broth and tomato paste and vinegar. Simmer for 10 minutes. Add salt and pepper. Reduce heat and keep warm.
In a bowl mix together beef, rice, egg yolk, salt, pepper, garlic, Worcestershire, parsley, thyme, form into 4 patties - 3/4 inch thick. Heat 1 T olive oil in a large nonstick skillet set over medium high heat. Sear patties 3 minutes per side or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes.
