Salisbury Steaks 'n Brown Gravy and Boiled Red Potatoes

These just s-l-o-w simmer away until serving time!

My husband loves Salisbury steaks so every once in a while I whip them up.  It is one of those meat and potatoes things he loves so well.....I seldom do anything the same way exactly twice.  My last posting of this dish was made with rice so this is a variation and a little different twist.    thehiddenpantry.blogspot.com/2012/07/salisbury-steak-in-onion-gravy.html

Wash and cut in half 6-7  medium red potatoes.  Place in salted water to cover.  Bring to a boil and cover with a lid.  Cook until tender then drain well.

Ingredients for Salisbury Steaks:

2 pounds ground chuck
1 slice of bread
1/4 C. ketchup
2 t. dry English Mustard powder (I use Coleman's)
1 t. seasoned salt  (I use Lawry's)
1 t. salt (I use salt substitute)
1 t. ground black pepper
1 t. Worcestershire sauce
1 t. beef stock soup base or granules crumbled
oil for frying plus a dab of butter

Tear the bread into small pieces or process into crumbs in the processor or blender.  Add to the mixing bowl with all of the other ingredients except the oil and butter for browning the meat.

Using you hands combine all of the ingredients until well mixed.  Pat into 6 oval patties and fry on both sides until nicely browned and a bit crusty in the heated oil and butter over medium heat.  Remove from the pan and set aside to make the gravy.

Ingredients for Brown Onion Gravy:

1 large onion sliced
2 1/2 C. hot water
2 1/2 t. beef stock base or granules dissolved in the hot water
1/4 C. ketchup
1/2 t. Worcestershire sauce
1 T. cornstarch dissolved in 1/2 C. of the cooled beef stock base
1/2 t. black pepper

After removing the beef patties from the pan add the sliced onions and stir.   Cook 3-4 minutes until softened.  Add 2 cups of the stock and all of the remaining ingredients stirring until thickened.

Return the beef to the pan of gravy and baste the patties well.  Reduce the heat to simmer.  Cover and simmer on lowest heat 10-15 minutes.  Serve with boiled red potatoes.

Yield 4-6 servings.