Salisbury Steaks with Onion Gravy


2 cube steaks
1 medium sized onion, peeled and sliced
2 Tbsp. all-purpose flour
1 tsp. Worcestershire sauce
salt & pepper
1 cup beef broth (or stock)


Preparation time 5mins
Cooking time 20mins
Adapted from
Step 1

Pat each steak dry, with a paper towel and season with coarse salt & pepper.
Heat a skillet on medium-high with about 2 teaspoons of olive (or vegetable) oil, until shimmering and hot.
Sear the steaks until golden brown– about 2-3 minutes. Turn over and cook the same way.
Remove from the skillet, onto a plate and cover with foil. I like to keep my steaks in a warm oven. There should be a lot of brown fond (crust) on the bottom of the pan; that's where all the flavor for the sauce comes from.
Add a little more olive oil, then add the onion.
Cook until soft and slightly golden– 3-5 minutes.
Add the flour, and stir to cook for about 2 minutes.
Add the beef stock, stirring all the while, and then the Worcestershire sauce.
Bring to a simmer until nicely thickened. If the sauce is too thick, add a dash more beef stock.
Return the steaks, and their natural juices, to the pan and heat for about 1 more minutes.

Serve over mashed potatoes (or rice or egg noodles).


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