Ingredients:

  • 5 lbs Ground Beef (80/20 recommended)
  • 1/2 cup Yellow Onion, very finely minced
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Milk (Whole or 2%)
  • 1 large Egg, lightly beaten
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 1/2 tsp Dried Thyme
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, thinly sliced
  • 3 Tbsp Unsalted Butter
  • 3 Tbsp All-Purpose Flour
  • 3 cups Beef Broth (low sodium)
  • 1/2 cup Dry Red Wine (optional)
  • 1 tsp Kitchen Bouquet or Dark Soy Sauce (for colour)

Instructions:

  1. In a small bowl, soak the Panko breadcrumbs in the milk for 5 minutes until soft.
  2. Add the soaked breadcrumbs, minced onion, beaten egg, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper to the ground beef in a large bowl.
  3. Use your hands to gently combine the mixture. Do not overwork the meat—just mix until barely combined.
  4. Divide the mixture into four equal portions. Shape each portion into an oval or free-form oblong patty, about 3/4 inch thick. Make a slight indent in the centre of each patty.
  5. Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Sear the patties for 3–4 minutes per side until deeply browned. Remove the patties and set aside, retaining the drippings.
  6. Reduce heat to medium. Add the thinly sliced onions to the skillet drippings and sauté gently for 8–10 minutes until deeply caramelized and sweet.
  7. Push the onions to one side. Add the butter to the empty side of the pan and let it melt. Once melted, sprinkle in the flour and whisk vigorously for 1 minute to create a smooth, light brown roux.
  8. Pour in the red wine (if using) and scrape up any browned bits (fond) from the bottom of the pan. Let it simmer for 1 minute.
  9. Slowly whisk in the beef broth until smooth. Add the Kitchen Bouquet/Soy Sauce (if using). Bring the gravy to a simmer and season with salt and pepper to taste.
  10. Return the seared Salisbury Steaks to the gravy, ensuring they are mostly submerged. Reduce heat to low, cover loosely, and simmer for 15–20 minutes, or until the internal temperature of the patties reaches 160°F (71°C).
  11. Remove the patties, adjust gravy seasoning if needed, and serve immediately over mashed potatoes, spooning the rich gravy and onions liberally over the top.