Salisbury Steak With Homemade Gravy

Ingredients

• Ground beef

  raw, 80/20

  1 lb or 453g

• Egg

  whole

  1 medium or 44g

• Fish Boat

  Arthur Treacher

  10g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Onion

  raw

  2 tbsp chopped or 20g

• Butter

  unsalted

  2 tbsp or 28g

• Avocado oil

  2 tbsp or 28g

• Butter

  unsalted

  1 tbsp or 14g

• Sweet onion

  raw

  1 onion or 331g

• Fish Boat

  Arthur Treacher

  5g

• Dijon mustard

  Grey Poupon

  1 tsp or 5g

• Rosemary

  1 tsp or 0.7g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Beef bouillon

  prepared with water

  2 cup or 482g

• Parsley

  raw

  100g

Directions

1. In a large mixing bowl, whisk the egg, Red Boat, mustard salt, and pepper. Add ground beef, sausage, garlic and onions and mix well. Divide into 4 parts and Form into oval patties that look like steaks.
2. Heat oil and butter in a large skillet. Add the steaks and cook for 8 minutes on one side before flipping over. Then cook for another 8 minutes until they are cooked through with an internal temperature of 160 F. Transfer steaks to a plate and cover to keep warm.
3. Wipe the skillet clean.
4. For gravy: Heat 1 tablespoon of butter in the same skillet. Add mushrooms and onions. Sprinkle with rosemary and season with salt. Cook about 5 minutes until brown.
5. In a small bowl, make a slurry by mixing together 2 tablespoons of broth with tapioca flour.
6. Add 2 cups of broth, mustard and Red Boat to the mushrooms and onions.
7. Stir in the slurry, heat to just bubbling. Turn down to a simmer and whisk until thickened about 1-2 minutes.
8. Add salt and pepper to taste.
9. Return the Salisbury steaks to the skillet and spoon the onions and mushrooms over the steaks. Simmer for a few minutes. Garnish with parsley and serve.
10. (source: https://glutenfreehomestead.com/2017/02/salisbury-steak/)