For the Steaks
2 lbs extra lean ground beef
1/4 t sea salt
1/2 t ground black pepper
1/2 t garlic powder
2 T water
For the Gravy
1 onion, chopped
1 c sliced mushrooms
1 1/2 t dried thyme
3 T whole wheat flour (add more for a thicker gravy-coconut flour for low carb)
3 c low sodium beef broth
1/4 t ground black pepper
Heat skillet to high heat.
In a bowl, mix all steak ingredients together well.
Shape into 1/4 lb patties and cook only until both sides are browned.
Remove and set aside.
In the same skillet, on high heat, add onions and mushrooms, cook for 8-10 minutes.
Add thyme, pepper, and flour, mix well and cook for 3-5 minutes.
Pour broth in slowly as your stirring… Don’t want any lumps!!!
Bring to a boil and cook for 5 minutes… Gravy should start to thicken.
Return steaks to skillet; along with any juices that have seeped out of the steaks.
Lower heat to simmer, cover and cook for 15 minutes or until steaks are no longer pink.
Mini Salisbury Steaks