Cast Iron Salisbury Steak


½ medium onion
2 cloves garlic
3 Tablespoons butter
2 pounds ground beef
4 eggs
8 ounces bread crumbs (1 cup)
4 ounces chopped flat leaf parsley (half cup fresh ¼ cup dried)
12 ounces cooked and diced button mushrooms (1 can stems and pieces)
2 tbsp butter
¼ cup flour
2 cans beef broth
1 pound sliced button mushrooms (2 cans stems and pieces)
1/2 tsp thyme
1 tsp browning sauce (Kitchen Bouquet)


Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool.

Mix ground beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside.

In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add tsp browning sauce. (Kitchen Bouquet) Add mushrooms and simmer for 1/2 hour.

Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree F oven for 45 minutes. I add a capful of browning sauce