Tank Cooks Salisbury Steak

Thanks to Jinam Kim for the recipe 

Send recipe ideas to NJTank99@gmail.com 

Ingredients 

• 1/2 onion (white, brown or yellow) 
• 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs) 
• 1 lb/500g ground beef (mince)
•  1 garlic clove, minced
•  1 egg
•  2 tbsp ketchup 
• 1 beef bouillon cube , crumbled 
• 1/2 tsp Worcestershire sauce 
• 3 tsp Dijon mustard OR 2 tsp dry mustard powder

 Gravy 

• 1 tbsp olive oil 
• 2 garlic cloves , minced 
• 1/2 onion , finely chopped 30g / 2 tbsp unsalted butter 
• 3 tbsp flour (all purpose / plain) 
• 2 cups beef broth / stock , low sodium 
• 1/2 cup water 
• 2 tsp dijon mustard 
• 2 tsp Worcestershire sauce 
• Salt and pepper

Directions

1. Place breadcrumbs in a bowl. Use a box grater to grate the onion over the breadcrumbs. Mix with your fingers and leave to soak for a few minutes. 
2. Add the remaining Salisbury Steak ingredients to the large bowl. Use your hands to mix until just combined. Mix well for a couple of minutes until the mixture becomes a bit "pasty," which will ensure your patties hold together well. 
3. Form patties firmly into oval patties around 3/4" / 1 2/3 cm thick. 
4. Brown patties—Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove to a plate. 
5. If the skillet looks dry, add a touch more oil. Add the chopped onion and garlic and cook for 2 minutes until the onions are translucent. 
6. Make gravy roux: Turn the heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly. 
7. Gradually add in beef broth, stirring as you go. Once mostly lump-free, whisk in the remaining Gravy ingredients. 
8. Add the steaks and the juices to the plate. Cook for 5 – 7 minutes until the gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water. 
9. Serve Salisbury steaks topped with gravy—over mashed potato is ideal! Sprinkle with a bit of parsley, if desired.