The 30 Minute Salisbury Steak with Sweet Onion Gravy

Comfort food right here, in as little as 30 minutes. My family loves this, and I hope you do , too. If you are not an onion lover, I just want to tell you that unless onions are cooked, I am the same way, and when they are sweet onions, and sautéed, they are even BETTER. The sweet onions actually make the gravy so delicious. If you can not get your hands on some in your area, regular yellow or white onions will do. The sweetness of onions comes out when they caramelize (when they are lightly browned). This recipe is for 4 servings, with about 1/2 cup gravy per person, and believe me, you put some bread out on that table, and they will sop up all that gravy. There are 2 steps to this recipe, which can be done at the same time in 2 different pans. Here we go…….

Step 1- Making the Patties

16 ounces (1 pound) lean ground beef, pressed together really well, and made into 4 oblong patties (we are not going to add any bread crumbs to avoid the extra carbohydrates or any eggs to keep it together, to avoid the extra cholesterol, or any salt, because your gravy will be salty)

1 non stick pan or fry pan

1 plate line with paper towels or napkins to place patties on to drain any additional fat

On medium to high heat (turn down heat to medium if needed) place patties in skillet or pan and cook for about 7 minutes on each side. Remove from heat and place on paper towel lined plate or napkin lined plate. (Please discard your fat properly that has remained in your pan by waiting till it cools, and solidifies and throwing it in the garbage NOT down your kitchen drain because that can clog your pipes).

Step- 2 Make the Gravy

1 large sweet onion (or white or yellow), diced

2 teaspoons extra virgin olive oil

2 cups water (or you can use 2 cups of beef broth, and if so, then avoid the next step of adding the beef base or the bouillon cubes)

2 teaspoons beef base or 2 beef bouillon cubes (try to find some with NO MSG)-do not add this step if using beef broth

2 tablespoons corn starch mixed with 1/4 cup COLD water (it will look like milk, and the reason you mix it with cold water is because that is how you have to add it to your hot liquid, or else it will lump up)

fresh cracked pepper

non stick pan or skillet

In your pan or skillet, on medium heat, saute’ onion for about 8 minutes, until softened and a little browned. Carefully add your water (or your beef broth) slowly so it won’t splatter on you, then add the your beef base or bouillon cubes (add this step ONLY if not using beef broth), and your cracked pepper. Mix well. Next, VERY SLOWLY, and MIXING CONTINUOUSLY, add your corn starch mixture (your gravy will thicken VERY quickly, so stir it well). Just a little note about the gravy consistancy: it should be able to coat the back of a spoon….if it is too thin, then add a little more cornstarch mix, if it is too thick, then add a little water. Okay, so now remove from heat, and carefully place your patties into your gravy and cover each piece with gravy. Let them sit in the gravy for a few minutes for the flavors to marry. That’s it !!!! Enjoy with mashed potatoes, pasta, rice, your favorite bread, or by itself as a low carbohydrate meal.

The 30 Minute Salisbury Steak with Sweet Onion Gravy

The 30 Minute Salisbury Steak with Sweet Onion Gravy (with rice)

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