Steaks Salisbury à la poêle

Ingrédients

• 1 pound lean ground beef
• 1/4 cup panko breadcrumbs
• 3 teaspoons Worcestershire sauce
• 2 teaspoons ketchup
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 Tbsp. butter + 1 Tbsp. olive oil (for the skillet)
• 1 medium onion (sliced)
• 2 cups beef broth
• 1 tablespoon ketchup
• 2 teaspoons Worcestershire sauce
• 1 teaspoon cornstarch + 1 teaspoon water

Préparation

1. 1

   --- For The Steaks: ---

2. 2

   Combine the ground beef, breadcrumbs, Worcestershire sauce, ketchup, Dijon, salt and pepper. Mix well until combined. Form into 4-6 oval patties, about 3/4-inch thick.

3. 3

   Heat butter and oil in a skillet over medium-high heat. Fry patties on both sides until no longer pink in the middle. Remove from skillet.

4. 4

   --- For The Gravy: ---

5. 5

   Reduce heat to medium and add sliced onions. Stir and cook until golden brown and soft, 4-5 minutes. Add beef broth, ketchup and Worcestershire. In a small bowl, combine cornstarch and water. Stir in and cook to reduce, until thickened and bubbly.

6. 6

   Return patties to the gravy and spoon gravy over top. Let simmer and warm up for a couple of minutes.

7. 7

   Serve hot and enjoy!