Ingredients
- EVOO for liberal drizzling
- two tablespoons butter
- 2 large onions, sliced
- Salt and coarse pepper
- Ground thyme
- 1 bay leaf
- 2 pieces stale white-colored bread, crust trimmed
- Milk or half-n-half
- About 1 2/3 pounds ground sirloin
- 1 large egg, beaten
- 1/4 cup Worcestershire sauce
- 3 tablespoons grated onion
- two tablespoons flour
- 1/2 cup dry white-colored wine
- 1 cup beef stock
- Watercress, for garnish, optional
Directions
Convey a drizzle of EVOO inside a skillet over medium heat and melt the butter in to the oil. Add some onions, season with pepper and salt, just a little ground thyme and add some bay. Caramelize the onions until very soft and sweet and lightweight golden colored, 20 to 25 minutes.
Meanwhile, soak the bread in milk or half-n-half. Put the meat inside a bowl and add some egg. Squeeze the bread and crumble into crumbs while you increase the bowl. Add some Worcestershire and grated onion towards the beef. Sprinkle with pepper and salt and mix. Form into 4 (1-inch thick) oblong loaves. Heat a drizzle of EVOO inside a large skillet over medium-high temperature. Add some loaves and prepare until cooked through, about fifteen minutes, turning from time to time. Transfer the meat to some plate.
Sprinkle the flour within the caramelized onions, stir one minute. Deglaze the pan you cooked the meat along with your wine and pour in to the onions. Add some beef stock and thicken a minute. Serve the gravy within the Salisbury steaks. Garnish after some watercress, if preferred.
Recipe thanks to Rachael Ray