Salisbury Steak

Ingredients
Meat Mixture:
1-1 1/2 lb ground beef
1/2 cups Seasoned breadcrumbs
2 tsp. Dry Mustard
1 cube Beef Bouillon, Crumbled (or powdered beef base)
4 dashed Worcestershire sauce
1 tbsp. Ketchup
Salt and Pepper

Gravy:
1 whole onion, halved and thinly sliced
2 cups beef broth
4 dashed Worcestershire (additional)
1 tbsp Ketchup
1 tsp kitchen Bouquet (optional)
1 tsp corn starch, mixed with a little beef brother to make a thin paste
Salt and Pepper to taste
More brother if needed for thinning
Mashed potatoes, for serving

1 tbsp Olive Oil, for frying
1 tbsp Butter, for frying

Preparation Instructions
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a "steak" appearance.
Fry in a skilled with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire and ketchup.
Stir and cook to reduce.
OPTIONAL: Add Kitchen bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would).
***Add a sprinkle of salt and pepper and more broth if needed for thinning. Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.

(I usually double the gravy)

Recipe from The Pioneer Woman