Salisbury Steak Encebollado

A savory fusion of seasoned ground beef patties smothered in onion-mushroom gravy, finished with fresh Mexican toppings.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the Meat: In a large bowl, thoroughly mix the ground beef, finely diced bacon, breadcrumbs, egg, cumin, garlic powder, and pepper. Shape into 4 to 6 oval-shaped patties.

Step 2

​Sear: Place patties in a large skillet over medium heat. (You don't need oil; the bacon will provide plenty). Cook for 5–6 minutes per side until a dark, crispy crust forms. Remove the patties and set aside, leaving about 2 tablespoons of the rendered fat in the pan.

Step 3

Sauté: Toss the sliced onions and mushrooms into that hot bacon fat. Sauté over medium-high heat until the onions are caramelized and the mushrooms are golden brown.

Step 4

Thicken: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This creates a "bacon roux."

Step 5

Simmer: Slowly pour in the beef broth and Worcestershire sauce while whisking or stirring. Bring to a low boil, then turn the heat down to a simmer.

Step 6

Finish: Add the patties back into the gravy. Cover and simmer for 10 minutes. This ensures the bacon inside the patties is fully rendered and the beef is juicy.

Step 7

Serve: Place a patty on each plate, smother with the onion-mushroom gravy, and top with a mountain of queso fresco and a massive scoop of guacamole. Serve the rice, beans, and warm tortillas on the side.