Salsbury Steak and Onion Gravy

Gravy Ingredients:
2 medium onions, thinly sliced
1 tbsp Veg Oil
2 tbsp butter
1 tsp Balsamic vinegar or Worcestershire Sauce
3 cups of beef stock/broth/veggie broth
3 tsp cornstarch
4 tsp cold water
salt and pepper

Instructions:

Heat oil in saucepan over gentle heat

Add onions, turn heat down, cook for 10 minutes until onions are soft and translucent. DO NOT brown the onions as they will begin to taste bitter. Add the 2 tbsps of butter and allow to melt

Add balsamic vinegar/Worcestershire sauce to onions and stir well. Cover with lid and cook for 5 more minutes.

Add the stock, and boil gently uncovered for 5 minutes.

In a cup, add water and cornstarch to make a thin paste and add to the gravy. Stir in to avoid lumps.

Turn up heat to high and let boil for 10 min or until gravy is thickened.

 Salsbury Steak Ingredients:

1 egg
1/3 cup dry breadcrumbs
1 can (10 3/4 oz) Condensed cream of mushroom soup, divided, undiluted (no water)
1/4 finely chopped onion
1 pound lean ground beef (90% is fine)
1/2 cup of milk
1/4 teaspoon of browning liquid, optional (I use worcestershire sauce)
1/4 teaspoon salt
1 & 1/2 cups of sliced, fresh mushrooms (optional)

Instructions:

In a large bowl, combine the egg, breadcrumbs, 1/4 cup of soup and onion. Crumble beef over mixture and mix well. Shape into 6 patties. In a large nonstick skillet brown patties on both sides then drain the fat off.

In a small bowl, combine the milk, browning sauce, salt and remaining soup. Stir in mushrooms. Pour over patties. Reduce heat; cover and simmer for 15-20 or until thermometer reads 160 and the meat is no longer pink.