Normally I make a roux based gravy for our basic salisbury steak, but I decided to step outside the box and try something new.  This was well received by all and I made mashed potatoes to side with it as well.

Ingredients – meat:

• 2lbs ground beef
• 1/2 c seasoned breadcrumbs
• 1tb ketchup
• 2tsp dry mustard
• 4 dashes Worcestershire Sauce
• 1tsp beef bouillon

Method:

1. Combine all ingredients above and form patties – I make 8 patties.  If you want bigger patties, make 6 or even 4.
2. Melt one tablespoon of butter and add a tablespoon of olive oil into a skillet over medium high heat.  Place the patties in the skillet and cook until browned on both sides and cooked through.  The time for this will vary based on how thick your patties are.  You can cover the skillet to encourage quicker cooking.
3. Flip halfway through.
4. Remove meat and drain off  drippings.  Then prepare your gravy, below:

Note:  I prepare the gravy after cooking the meat to take advantage of the flavor found in the brown bits left on the bottom of the skillet.  If this doesn’t appeal to you, or your are short on time, you can easily prepare the gravy while the patties are cooking, in a separate pan.

Ingredients – gravy:

• 1 tablespoon butter
• 1 small onion, sliced
• 4 garlic cloves, minced
• 2c beef broth
• 4 dashes worcestershire sauce
• 1-2 tsp cornstarch mixed with one tsp water

Method:

1. Melt the butter, add onions and cook over medium high heat until onions are soft and slightly browned.
2. Add garlic, stir around.
3. When you can small the garlic – usually within 30 seconds – add the broth, Worcestershire and any salt/pepper you feel the sauce needs.  Cook until near boiling.
4. Mix cornstarch and water, and add resulting paste to the sauce.  Cook until thickened.

Serve the gravy over the beef patties, and over mashed potatoes if you make them.