Super Salisbury Steak

READY IN: 45mins
YIELD: 8 Steaks




  • Mix together the meat, eggs, bread crumbs, salt, onion powder and garlic powder. (I use my hands.).
  • Form meat into 8 oblong patties.
  • Heat vegetable oil (medium high heat) in a large dutch-oven type pan.
  • Fry patties (in batches if necessary) about 4 minutes per side. You just want them to brown nicely - they won't be "done". Adjust heat if necessary to prevent over-browning.
  • Remove patties to a plate.
  • Pour off all but about 1 T of fat in the pan.
  • Add sliced onions and break them apart into rings. Also add mushrooms if using.
  • If pan gets too dry, add a small amount of the wine (if using) and/or the beef broth.
  • Stir with wooden spoon to get all those delicious browned bits off the bottom of the pan.
  • Cook, stirring frequently until the onion rings are limp and well browned.
  • Add the rest of the wine and boil for a few minutes to reduce the liquid.
  • Add the beef broth and bring to a boil.
  • In a small container with a tight fitting lid, add water to the cornstarch, attach lid and shake vigorously.
  • Slowly pour the cornstarch liquid into the boiling broth, while stirring.
  • When gravy has thickened, gently set the meat patties back into the pan and spoon gravy over the top of any patties needing it.
  • Lid the pot, reduce heat and simmer for 30 minutes.