Salisbury Steaks with French onion gravy
*adapted from Rachael Ray recipe*
Place the meat in a bowl and add the egg. Add the Worcestershire, garlic powder and cheese to the beef. Sprinkle with salt and pepper and combine. Form into 4 (1-inch thick) oval loaves. Heat a drizzle of EVOO in a large skillet over medium-high heat. Add the loaves and cook until cooked through, about over the caramelized onions, stir 1 minute. Add the beef stock along with the Xanthum gum and thicken a moment. Take the bay leave out. Serve the gravy over the Salisbury steaks.
1 cup sour cream
2 sticks unsalted butter-softened
2 cups Carbquik *you can get from Netrition.com)
1/4 tsp butter flavoring *optional
Mix butter, sour cream and butter flavoring. Add in the Carbquik and mix until doughy. Spray a muffin pan (holds 12) with cooking spray. Drop evenly into each divot. Bake at 400 degrees for about 15-20 minutes or until golden brown on top.
*these are good with the gravy on top.