Onion Chopped Steak With Easy Gravy

Combine the beef, bread crumbs, milk and dry onion-soup mix in a 2-quart or larger bowl; mix thoroughly with your hands. Place a 12-inch nonstick skillet that has a lid over medium heat.

Shape the meat into 3-1/2" patties about 1/2" thick. Cook, uncovered, for 5 minutes on the first side. Reduce the heat if meat begins to brown too quickly.

Meanwhile, empty the demi-glace or au jus mix into a 2-cup or larger measure to make a gravy mix. Add water; whisk until well-blended. Set aside.

Turn the patties over, cover skillet and cook for 5 minutes. Uncover skillet, reduce heat to low and add the gravy mix. Cook for 5 minutes or until gravy reaches the desired consistency and the patties are no longer pink in the center and register 165 degrees F on an instant-read thermometer.

Serve at once or simmer until ready to serve.

cook's notes

Au jus brands other than Knorr may make more than 1 1/4 cups finished gravy. But this recipe only uses 1 1/4 cups, so make the gravy according to package directions and reserve leftovers for another use.