Recipe courtesy of Sokolowski’s University Inn Cleveland, Ohio
2 pounds lean ground beef
2 medium Spanish onions, chopped
4 large eggs
1 cup plain breadcrumbs
1/2 cup canned condensed mushroom soup
1 tablespoon granulated garlic
1 tablespoon salt
1/4 tablespoon pepper
Butter or margarine, for sautéing
3/4 cup all-purpose flour
2 tablespoon beef base
For the Salisbury steak: Preheat the oven to 350 degrees F.
Combine the beef, onions, eggs, breadcrumbs, mushroom soup, garlic, salt and pepper in medium mixing bowl and mix well. Form into 6 to 8 thick patties and set aside.
Melt the butter in a large skillet over medium-high heat. Making sure your skillet is hot, place the patties in the pan and cook until golden brown, about 2 minutes per side. Transfer the patties to a baking dish or pan and reserve.
For the Sokolowski’s gravy: Add the flour to the drippings in the skillet and cook over medium-high heat, stirring, until thickened. Add the beef base and 1 quart water and stir vigorously. Cook, stirring occasionally, until the gravy is hot and begins to bubble. Pour the gravy over the Salisbury steaks and bake until they register 160 degrees F, 45 to 60 minutes.