Salisbury steak

Ingredients:

Cutlets

• 700 g lean ground beef
• 0.5 cup salted breadcrumbs
• 1 tbsp ketchup
• 2 tsp mustard powder
• 4 drops of Worcestershire sauce
• 1 beef bouillon cube, crumbled (or dry beef bouillon base)
• 1 tbsp (15 g) butter
• 1 tbsp. l. olive oil

Gravy

• 1 whole onion, sliced ​​into thin half rings
• 2 cups beef broth + more as needed
• 1 tbsp ketchup
• 1 teaspoon seasoned sauce
• 4 drops of Worcestershire sauce
• 1 tsp cornstarch, optional

Preparation:

1. Cutlets: mix ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, broth, and a little salt and pepper. Mix until the ingredients are thoroughly combined. Form 4-6 oval patties, then score them to create a "steak" shape.
2. Fry the patties in a skillet over medium-high heat in a mixture of butter and vegetable oil on both sides until they are darkened in the center. Remove the patties from the pan and drain off any excess fat.
3. SauceReduce the heat to medium and add the chopped onion to the pan. Stir and cook until golden brown, about a few minutes. Add the beef broth, ketchup, relish, if using, and Worcestershire sauce. Then, separately mix the cornstarch with a small amount of beef broth and pour it into the sauce, if using. Stir and cook until the gravy thickens.
   
   Season with salt and pepper, and add more broth if needed if the gravy is too thick. Then place the cutlets in the gravy, pouring it over them, and heat through for a couple of minutes.