Salisbury Steak

Into a bowl, add Ground Chuck (1 lb) [Room Temperature], Breadcrumbs (3/4 cup), Hot Sauce (3 Tbsp), Dried Parsley (2 Tbsp), Worcestershire Sauce (1 Tbsp), Paprika (1 tsp), Ground Black Pepper (1 tsp), Salt (1/2 tsp), Dried Oregano (1/2 tsp), and Eggland's Best Classic Egg (1). Using your hands, mix well.

Add Rice Flour (2 Tbsp). Continue to mix with your hands until well combined.

Shape meat mixture into eight 2-ounce patties.

Into a skillet, add Canola Oil (1 1/2 Tbsp). Once warm, add steak patties. Cook until browned, about 3 minutes on each side. The meat does not have to be completely cooked through, as it will finish in the gravy. Remove and set aside.

Into the same pan, add more oil if needed. Add All-Purpose Flour (4 Tbsp) and whisk to form a roux.

Add Beef Stock (1 1/2 cups) and Water (1 cup). Whisk well to form a smooth gravy. Taste and adjust seasonings.

Add Onion (1), then return steaks to the pan. Turn heat to medium and allow mixture to simmer for 15-20 minutes.

Serve with your favorite sides and enjoy!