SALISBURY STEAKS WITH CARAMELIZED ONION AND MUSHROOM GRAVY

Beef|Ciao Bella|Gluten-free

Ingredients

The Caramelized Onions:

5 tablespoons butter

4 large sweet onions, cut into very thin rounds

1 teaspoon salt

2 teaspoons sugar

The ‘Steaks’:

3 small slices white bread, torn into small pieces

½ cup milk

3 eggs

1 onion, grated

1 tablespoon ketchup

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon prepared horseradish

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 cup Italian breadcrumbs

2-2 ½ pounds 85/15 ground beef

4 tablespoons olive oil

The Gravy:

1 pound button or cremini mushrooms, sliced

1 tablespoon olive oil

4 cloves garlic, chopped

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

1 tablespoon Better than Bouillon Roasted Beef Base

2 ½ tablespoons corn starch

3 cups water

½ cup heavy cream

Chopped parsley for garnish

Instructions

To make the caramelized onions, melt the butter in a large skillet over medium-low heat and add the onions, sugar, and salt to the skillet. Cook, stirring very frequently, until they are very soft, about 40-45 minutes. You do not want them to sear or brown, so turn the heat down if you start to see this start to happen. This is a ‘low and slow’ cooking process. When they are very soft and begin to turn a golden caramel color, set aside and keep warm while you prepare the rest of the dish.

While the onions cook, make your hamburger steaks, grate your onion into a large bowl and mix it with the bread and milk. Add the eggs, ketchup, Dijon, Worcestershire, horseradish, salt, pepper, and Italian seasoning to the bowl and mix with a fork to combine. Add the Italian breadcrumbs and ground beef to the bowl. Massage everything together with your hands until well combined, but do not overmix. Form this mixture into 6 large round or oval shaped patties.

Heat the olive oil in a large deep skillet over medium high heat. When the oil is hot, add the patties and sear on each side to make a mahogany crust, about 2-3 minutes per side. Remove the patties to a plate. They will not be cooked through and will continue cooking in the gravy later.

Add the mushrooms to the pan drippings in the skillet along with 1 more tablespoon of olive oil and cook, stirring, until they begin to soften, about 2 minutes. Add the garlic to the pan and cook for another 3-4 minutes, stirring frequently, until the mushrooms have released their moisture begin to brown. Stir in the Dijon, Worcestershire, horseradish, and Better than Bouillon beef base. Cook, stirring, for 1 minute.

Dissolve the corn starch in the water and add it to the pan. Cook for 2 minutes, stirring, until the sauce begins to thicken. Add the heavy cream and continue stirring until the gravy thickens and gets glossy. Add the caramelized onions back to the pan and stir to combine.

Turn the heat to medium-low, so the gravy is at a low boil, and add the patties back into the pan. Ladle the gravy over the tops of the patties. Cook for 3-5 minutes more, occasionally basting the patties with the gravy, until they are cooked through.

Serve over mashed potatoes with your favorite veg on the side. Garnish with parsley and devour.