Salisbury Steak with Brown Gravy
Bubba Durand

A blast from the past. Serve with mashed potatoes and a buttered mix of carrots and peas.

2 tablespoons canola oil
1 medium onion, chopped
1 1/2 pounds 80 percent lean ground beef
1 cup fresh bread crumbs
1 tablespoon Montreal Steak seasoning
1 tablespoon Worcestershire sauce
1 large egg
8-ounce package sliced, pre-cleaned mushrooms
Kosher salt and freshly ground black pepper
1/4 cup red wine
1/4 cup all-purpose flour
28 ounces canned (or boxed) beef broth

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and saute until soft, about 6 minutes. Put 1/2 of the onion in a large bowl and the remainder in another bowl. In the large bowl add the beef, bread crumbs, grill seasoning, Worcestershire sauce and the egg. Mix to combine everything well and form the mixture into 4 oval patties. Heat the remaining tablespoon of oil in the same skillet over medium-high heat.

Cook the patties until they are well browned, about 4 to 5 minutes per side. Remove the steaks and pour off all but 2 tablespoons the fat. (The patties will not be cooked through and will finish cooking in the gravy.)

Put the pan back on the heat, add the mushrooms, and cook for 5 minutes. Add wine and continue to cook until almost completely evaporated. Add the remaining onions, sprinkle in the flour, and cook for 2 minutes. Add the beef broth and bring it to a boil. Return the patties to the pan, reduce the
heat to a simmer and cook until the sauce has thickened and the steaks are cooked through, about 10 minutes.

The Johnson Family Cookbook