Salisbury Steaks with French Onion Gravy
Filed under
Beef
Prep: 15 min | Cook: 35 min | Servings: 4
Recipe courtesy Rachael Ray.
Ingredients
- Olive oil, extra-virgin, for drizzling
- 2 tbsp Butter
- 2 Onion, large, sliced
- Salt
- Black pepper, coarse
- Thyme, ground
- 1 Bay leaf
- 2 slice White bread, stale, crust trimmed
- Milk, or half-and-half
- 1 2/3 lb Ground sirloin, about
- 1 Egg, large, beaten
- 1/4 cup Worcestershire sauce
- 3 tbsp Onion, grated
- 2 tbsp Flour
- 1/2 cup White wine, dry
- 1 cup Beef stock
- Watercress, for garnish, optional
Directions
- Drizzle olive oil in a skillet over medium heat and melt the butter into it. Add the onions, season with salt, pepper and a little ground thyme, and add the bay leaf. Caramelize until very soft, sweet and light golden, 20 to 25 minutes.
- Meanwhile, soak the bread in milk or half-and-half. Put the meat in a bowl and add the egg. Squeeze out the bread and crumble it in. Add the Worcestershire and grated onion, sprinkle with salt and pepper and combine. Form into 4 (1-inch-thick) ovals.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Cook the patties until cooked through, about 15 minutes, turning occasionally. Transfer to a plate.
- Sprinkle the flour over the caramelized onions and stir 1 minute. Deglaze the meat pan with the wine and pour it into the onions. Add the beef stock and let thicken a moment.
- Serve the gravy over the steaks, garnished with watercress, if desired.