Ever wonder what the difference between salisbury steak and hamburger steak is? I think Salisbury Steak is made with gravy and Hamburger Steak is without. If any of you think I’m wrong, let me know 😉
I’ve googled it a few times and that’s really the gist of it.
Growing up, we called it hamburger steak and it has always been the ultimate comfort food. Well, one of them at least. We didn’t always have it with any type of gravy, but when I was younger I had to dip mine in plenty of ketchup.
Now when I make mine, I like to make my own gravy and always caramelize some sweet onions….and if I’m in the mood bell peppers and mushrooms too.
Don’t forget the mashed potatoes.
Salisbury Steak with Balsamic Gravy
1 lb ground round
1 tbsp salt
1 tbsp pepper
1 small sweet yellow onion, sliced into rings
1 clove garlic, minced
1 cup beef broth
1 tbsp flour
2 tbsp Worcestershire sauce, divided
1 tbsp Balsamic vinegar
Combine the ground round, salt, pepper, 1 tbsp Worcestershire in a large mixing bowl and form into 4 burger sized patties. Refrigerate.
Over medium-low heat, drizzle about 2 tbsp of olive oil in the pan and add the garlic; heat and stir until fragrant, about 2-3 minutes. Add the onions, sprinkle with salt – this will help release the sugars from the onion – and cook until caramelized, about 10-15 minutes. Remove the onions from the pan and cover with foil.
Turn the heat up to medium and add the burgers. Cook for about 5-7 minutes on each side or until done all the way through. I like to increase the heat a little towards the end to get a nice thin crunchy layer on the outside. Most of you don’t like that. I love it.
Move the burgers to a plate and cover with foil. Keep in mind that they will continue to cook for a few minutes after you remove them from the heat, so if you don’t like them very well done take them out just before they look as done as you want them.
Back to the pan-and by the way please don’t rinse it out – you’ll need those little bits of flavor.
Turn the heat back on to medium and add the beef broth, 1 tbsp Worcestershire, vinegar and flour. Whisk until bubbly and thickened. Salt and pepper to taste.
Put the steaks back in the pan with gravy, and top with the caramelized onions.
Oh, and by the way….I topped mine off with some candied jalapenos that I have been jarring for the past few weeks.
Sooooo good. Promise I’ll post that soon. They are oh so addictive.