French Onion Salisbury Steak
French Onion Salisbury Steak is really a tasty spin on a timeless dinner recipe! This comfortable food is really simple to create and contains the most astounding savory sauce.
Servings 5
Calories 300kcal
Ingredients
- 2 medium Yellow-Onions, Thinly-Sliced
- 5 tbsp Butter
- 2 tbsp Worcestershire-Sauce Divided
- 1 large Egg
- 1½ pounds Lean Ground-Beef
- 2¼ cups Beef-Broth, Divided
- 2 tsp Italian Seasoning
- ⅓ cup Panko-Breadcrumbs
- 2 tsp Garlic-powder
- Salt & Pepper, to taste
- ½ cup Shredded Parmesan-Cheese
- 8 slices Provolone-Cheese
Instructions
- Melt the butter in a large skillet medium-high warmth. Add the chopped onions, 1 tbsp of Worcestershire sauce, and also ¼ cup of the beef broth into the skillet and stir to coat the blossoms.
- Keep on cooking the onions, stirring periodically for 6-7mins until golden & soft.
- In a large bowl put in the ground beef, egg, 1 tbsp of Worcestershire sauce, breadcrumbs, Italian seasoning, garlic powder, pepper and salt.
- Use your hands or a large spoon to gently combine the beef mix until it's well blended.
- Type the beef mixture to 5 balls, then flatten into patties, put out in a plate or cutting board.
- After the onions have softened, scoot them into both sides and insert the patties to your pan.
- Fry the patties for 4mins each side, subsequently, remove to a plate.
- Stir the onions round from the pan, then sprinkle the flour over the onions and cookstirring constantly for a minute.
- Gently pour the rest of the beef broth to the skillet, stirring and scraping any browned bits from the bottom of the pan.
- Reduce the heat to medium-lowand insert the patties back into the pan.
- Top each patty evenly with the cheese. Cover the skillet and simmer for 6-8mins till cheese is melted, gravy is thickened, and the beef is cooked .
Notes
- I recommend using a ground steak with 15-20{026c1b94ba14451d54d3ec8109075a6a4d4c37561240d871ad3ec290757a768d} fat material for the best taste, however, really lean beef will operate if needed.
- Leftovers can be refrigerated and kept in an airtight container for up to 3 times.
- If you're allergic to sodium, you might choose to utilize low sodium stock/broth with this particular recipe. It is possible to use Italian or regular breadcrumbs instead of the panko breadcrumbs. This recipe is made with mozzarella, white cheddar, or chopped gouda set up of this provolone if wanted.