Thank you both for taking the time to help me out here.I looked every where for a at least one consistent recipe,and method of cooking it.That didn't happen.No two Salisbury steaks are the same.
Not having prepackaged seasoning mixes on hand,I don't use them at all.I had to get clever.The end dish that I wanted had to have a nice looking gravy, fork tender patties,lots of flavor.I got it! Woot!
2 lbs extra lean ground beef
1/4 cup fresh basil
2 slices of bread
1/4 cup-- if that of milk,just enough to make the bread moist,not soggy
2 egg yolks
1/4 cup finely diced yellow onions
2 teaspoons Worcestershire sauce
1 1/2 Tablespoons beef or chicken bouillon
4 cups water *approx*
Mushrooms and carrots would have been a nice touch
In a small bowl lightly whisk the egg yolks set aside
In another small bowl soak the bread slices in the milk,add a dash of pepper. When it absorbs the milk, moosh it up good,you don't want large chunks of bread.Set it aside.
Using a KA attach the flat beater.
Use the bowl and add the meat to it.
Add to the meat Worcestershire sauce,egg yolks,bread mixture,basil and a little more pepper.
Because the meat is lean you don't want to over mix it.Doing that makes the meat tough.Mix the meat mixture just until you see that everything is thoroughly mixed.
Make your patties about 1/4 in thick or slightly larger,it's up to you the size you want.
In a l large skillet,med heat add the olive oil about 2 Tablespoons and onions.Cook them until the onions caramelized.When done add the patties.Cook them until just done,still juicy.Remove them from the pan.Reserve as much onions as you can.
In the same pan add the bullion, water,little more pepper, 2 to 3 teaspoons of kitchen bouquet,2 teaspoons Worcestershire sauce.Mix it up and taste and adjust the seasonings to suit you.Bring it to a boil, reduce heat to a simmer while you get the cornstarch ready.
In a small bowl mix 1/4 cornstarch,and a 1/4 water.Mix it up.
Add the cornstarch to the simmering base.Mix well,as it simmers.
Add back to the simmering gravy the meat patties.Let them simmer in the gravy about 15 minutes covered.Turn and stir a few times in between.
The gravy will be a little thin at this point.You can thicken it up after the patties have been in there a few minutes.
Makes 8 patties
Click the image to enlarge.