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Salisbury Steak & Caramelized Onion Gravy.
Food & Drink
1 large red onion, thinly sliced
1 tablespoon butter
1 tablespoons flour
1 1/2 cups low-sodium beef broth
1/4 cup dry red wine - optional
1/2 tablespoon tomato paste
1/2 teaspoon cider, or balsamic, vinegar
salt and pepper, to taste
Heat butter in a sauté pan, add onions and cook over medium-high heat until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25-30 min to properly caramelize onions. Stir in flour and cook about 2 mins, add wine and reduce by half. Stir in remaining broth, tomato paste and cider vinegar, simmer 10 minutes. Add salt and pepper, reduce heat to low keep warm
Mix the ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme. Shape into 2 oval patties about 3/4" thick. Heat olive oil in a nonstick skillet over medium-high heat. Sear patties about 3 minutes on each side, until a brown crust forms. Pour gravy over patties, simmer 10 minutes. Serve warm with mashed potatoes, or noodles.