Salisbury Steak with Onion Gravy

In a large bowl, combine the ground beef, breadcrumbs, egg, ketchup, mustard, liquid smoke, and half of the all-purpose seasoning.

Mix gently with your hands until just combined, then form the mixture into four oval patties.

Heat vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side, until nicely browned.

Remove the patties from the skillet and set them aside.

In the same skillet, add the sliced onions to the pan drippings and cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.

Add the minced garlic and the remaining all-purpose seasoning to the onions. Cook for another minute until fragrant.

Sprinkle the flour over the onions and stir constantly for one minute to cook out the raw flour taste.

Gradually pour in the beef broth, stirring continuously to prevent lumps, until a smooth gravy forms.

Bring the gravy to a simmer and let it cook for a few minutes until it has thickened.

Return the browned patties to the skillet, nestling them into the gravy. Spoon some of the gravy and onions over the top. Reduce heat and let simmer for 10-15 minutes.

While the steaks are simmering, prepare the mashed potatoes. Place cubed potatoes in a pot, cover with water, and boil until fork-tender. Drain well.

Add butter, sour cream, heavy cream, dried chives, and seasoning to the drained potatoes. Mash or whisk until you reach your desired consistency.

To serve, place a generous scoop of mashed potatoes on a plate, top with the Salisbury steak patties, and smother with plenty of onion gravy. Garnish with fresh parsley if desired.