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SALISBURY STEAK with TOMATO ONION GRAVY
1 LARGE egg, lightly beaten
10 1/2 ounce can undiluted tomato soup
1/2 cup FINELY ground bread crumbs
FRESH ground sea salt and black pepper
1 LARGE shallot, diced
1 1/2 pounds QUALITY ground beef
1 tablespoon butter
1 tablespoon WONDRA
1/4 cup (jalapeno) ketchup – see note
1/4 cup beef broth
1 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon mustard – optional
Hot buttered noodles or mashed potatoes

• In a large bowl stir together the egg, bread crumbs and 1/3 cup of the soup.
• Season well with FRESH ground sea salt and black pepper.
• Add ground beef and mix gently.
• Form 6 round or oval patties.
• In a large skillet melt butter over medium heat.
• Add beef patties searing 3-4 minutes on each side. Remove and set aside.
• Add shallots, sauteing 1-2 minutes.
• Whisk together the water and WONDRA.
• Add to skillet with the ketchup, Worcestershire sauce, remaining soup and mustard if using. Stir regularly bring to a SLOW boil.
• Reduce heat, add beef patties to pan, turning to coat.
• Cover and simmer 10 minutes until cooked through and gravy is desired consistency.
• Serve over buttered noodles or mashed potatoes.

NOTE: We like the jalapeno ketchup for the extra kick, but plain works great too!