Salisbury Steak and Gravy

I was the worst cook on the planet. My poor kids were raised on dry chicken over cooked beef and processed packaged food. I started cooking over a year ago when I was trying to eat better because of being diagnosed a type II diabetic. The more new things I try the better I get. In the beginning I followed recipes to the letter. Now I’m confident enough to stray from the norm and tweek things to my liking. Had I known how easy cooking from scratch is, I’d have started long ago.

ground beef

subheading: FOR THE PATTIES:

1½ pounds ground beef ( 80/20 blend recommended)

½ cup Italian breadcrumbs (adds seasoning and helps bind the patties)

1 tablespoon ketchup (for a subtle sweetness)

2 teaspoons dry mustard (gives a bit of tang)

1 teaspoon Worcestershire sauce (deepens the flavor)

1 beef bouillon cube, crushed (adds concentrated beef flavor)

½ teaspoon onion powder (for extra flavor)

½ teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil (for cooking the patties)

subheading: FOR THE GRAVY:

2 cups hot water

2 beef bouillon cubes (for a rich, beefy base)

1 tablespoon ketchup (adds a bit of sweetness and color)

1 teaspoon Worcestershire sauce (for umami flavor)

½ teaspoon black pepper

½ teaspoon garlic powder

4 teaspoons cornstarch (to thicken the gravy)

1 medium yellow onion, sliced into half-moons (adds sweetness and depth)

2 teaspoons minced garlic

1 tablespoon butter (for richness)

8 ounces cremini mushrooms, sliced (optional but recommended for extra flavor)

Directions at savoryrecipe.com

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