Salisbury Steak 030610

1 lb. lean or extra-lean ground beef
4 slices bread
1 c. milk
2 eggs
1/4 c. yellow onion, minced
1 tsp. summer savory
1/4 tsp. fresh ground pepper
1/4 tsp salt

2 tbsp. oil
1/2 lg. red onion, sliced 1/4" thick
4 tbsp. red wine
1 can beef broth
2 dashes Tabasco
2 cloves garlic, crushed
1 tsp. Kitchen Bouquet browing and seasoning sauce
1 1/2 tbsp. corn starch dissolved in 1/2 c. water

Dry bread in conventional oven. Soak bread in milk and pat out excess milk. Combine dried, soaked bread with ground beef, eggs, minced onion, pepper, savory and salt. Form into oblong patties 1 inch thick.

Heat skillet over moderately high heat about 4 minutes. Add oil and heat an additional 1 minute. Add meat patties, reduce heat to medium and brown about 4-5 minutes on each side.

Remove patties, add sliced red onion and cook stirring occasionally over medium heat until well browned and slightly caramelized. Remove onion, increase heat back to moderately high level and add wine. Return onion to skillet and add broth, Tabasco, garlic and Kitchen Bouquet. Bring to full boil, remove from heat and stir in dissolved cornstarch. Add browned meat patties, reduce heat, cover and simmer about 20 minutes.