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SALISBURY STEAK & POTATO SKILLET
2 tablespoons butter or avocado oil
1 pound ground beef
1 small Vidalia onion, halved and diced
1 shallot, diced
1 clove garlic, minced
1 tablespoon FRESH thyme leaves
10-12 small gold potatoes, quartered
3 cups beef broth
2 tablespoons ketchup
2 1/2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
2 1/2-3 tablespoons cornstarch
FRESH ground sea salt and black pepper, to taste

• Combine the ground beef, 1 tablespoon Worcestershire sauce, garlic, minced shallot, FRESH ground sea salt and black pepper.
• Form meat into several “flat meatballs”.
• Heat the butter or avocado oil in a large skillet.
• Brown “meatballs” on each side. Remove from skillet and set aside.
• Microwave halved potatoes 3-5 minutes. Set aside. Do not wipe out skillet.
• Add onions to skillet, sprinkle with FRESH ground sea salt and black pepper.
• Saute 5 minutes until starting to caramelize.
• Add 2 cups of beef broth to onions and simmer 5 minutes.
• Add potatoes and simmer another 5 minutes until potatoes are tender.
• Whisk ketchup, remaining Worcestershire sauce, thyme leaves and cornstarch together. If you want a really thick gravy use the entire 3 tablespoons. Stir the mixture into the skillet and cook, stirring frequently until gravy thickens to desired consistency.
• Add the meat patties back into the pan and simmer on low until heated through.
• Season to taste.