Salisbury Steak with Caramelized Onion Gravy and Roasted Corn

Oh yea....

Pinterest is pretty amazing and gives me all sorts of ideas for meals and this one brought me right back to the days of school lunches. You know, when the cafeteria ladies actually cooked the school lunches and it was all homemade goodness. This was one of my favorites! Serve it with mashed potatoes to soak up all the yumminess of the onion gravy.  The recipe comes from One Perfect Bite, check the site out, some amazing recipes there. This isn't quite the "quick" meal I like to make but it is so worth the time it takes to prepare.  While the onions are caramelizing you can easily prepare the rest of the meal so it works out.

Also, somewhere out there in Pinterest-land was a recipe for roasted corn.  I don't know the source so if this was your recipe, let me know.  Now, that being said, this is amazing stuff!  It's so simple that I am surprised I never gave it a thought since I love to roast veggies!  From freezer to broiler to your mouth, this one takes less than 10 minutes - including preheating the broiler! Recipe is so simple that I am just going to tell you it right here!  Preheat the broiler, throw some frozen corn on a cookie sheet add about a tablespoon (or two depending on how much corn you are cooking) of olive oil. Add salt and pepper, to taste and broil for about 5-7 minutes.  The kernels will start to brown and some may even pop, that's when it's done.  See...Easy! Quick! Delicious!

Roasted Corn

Now, on to the Salisbury steak.

Ingredients:

Onion Gravy

2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper

Meat Patties

1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

The gravy will continue to thicken as the patties finish cooking and soaking up the flavors from the gravy

Directions:

To make gravy:

Heat butter in a large sauté pan.
Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally.
When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth.
Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning.
It should take at least 25 to 30 minutes to properly caramelize onions.
Stir in flour and cook for about 2 minutes.
Add wine and reduce by half.
Stir in remaining beef broth and tomato paste.
Stir in cider vinegar. Simmer for 10 minutes.
Add salt and pepper to taste.
Reduce heat to low and keep warm.

To make patties:

Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. (I shaped mine smaller so I had more patties)
Heat olive oil in a large nonstick skillet set over medium-high heat.
Sear patties about 3 minutes per side, or until a brown crust forms.
Pour gravy over patties and simmer for an additional 10 minutes.
Serve warm with mashed potatoes or noodles.

Just look at that onion gravy...is your mouth watering yet?