• 1 pound ground beef

• ⅓ cup bread crumbs

• 2 teaspoons ketchup

• 1 teaspoon mustard

• 1 teaspoon Worcestershire sauce

• ½ teaspoon garlic powder

• ½ teaspoon onion powder – optional, use if not doing onion in gravy

Gravy:

• 1 onion – small

• 1 teaspoon oil

• 2 cups beef broth

• 4 tablespoons flour

• 1 teaspoon ketchup

• ½ teaspoons Worcestershire sauce

1. If you want caramelized onions in your gravy, start by thin slicing a small onion. Cook with 1 teaspoon oil over medium-high heat until nicely brown. About 7-8 minutes. Set aside in a bowl.

2. Mix 1 pound ground beef with ⅓ cup bread crumbs, 2 teaspoons ketchup,1 teaspoon mustard and Worcestershire sauce, and ½ teaspoon garlic powder. If not doing the onions, then add ½ teaspoon onion powder.

3. Divide one pound of hamburger mixture into 3-4 equal portions. A quarter-size indent in the middle will help prevent puffing up of the patties and make cooking evener.

4. Place steak patties in a large frying pan with a teaspoon of oil over medium-high heat. Flip about every 5-6 minutes until an internal temperature of about 165°. About 15-20 minutes depending on the thickness, the pan, and your burners.

5. Whisk 4 tablespoons flour with 1 cup beef broth. Remove the Salisbury steak to a plate and lightly tent.

Pour out most of the liquid, leaving about 3-4 tablespoons of liquid. Allow the pan to cool some. Add 1 cup beef broth and bring to a light boil over medium heat.

6. Slowly add the flour-broth mixture while continuing to whisk. Add 1 teaspoon ketchup and ½ teaspoon Worcestershire sauce. Add salt to taste.

7. Whisk until nicely thickened, a few minutes. If using, add caramelized onions to the gravy and mix well.

8. Add steak back into the mixture, simmer a few minutes. Serve with mashed potatoes or as you wish.