In the same skillet, melt butter over medium heat. Add the sliced onion and cook until softened and lightly browned.
Sprinkle the flour over the onions and cook for another minute, stirring constantly.
Gradually add the beef broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.
Return the patties to the skillet, spooning some gravy over the top. Cover and simmer for about 20 minutes, until the patties are cooked through.
Mashed Potatoes
Ingredients:
4 large potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter
Salt and pepper to taste
Instructions:
Boil the potatoes in salted water until tender, about 15 minutes. Drain.
Mash the potatoes with milk and butter until smooth and creamy.
Season with salt and pepper to taste.
Corn on the Cob
Ingredients:
4 ears of corn, husked
Butter
Salt
Instructions:
Bring a large pot of salted water to a boil. Add the corn and cook for 5-7 minutes, until tender.
Remove from water and serve with butter and a sprinkle of salt.
Crescent Rolls
Ingredients:
1 can (8 oz) refrigerated crescent rolls
Instructions:
Preheat your oven according to the package instructions.
Roll up the crescent rolls according to the package directions and place on a baking sheet.
Bake until golden brown, usually about 10-12 minutes.
Plating:
Serve the Salisbury steaks with a generous helping of gravy over a bed of mashed potatoes.
Add a buttered ear of corn on the cob to the plate.
Include a warm crescent roll on the side.
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