Salisbury steak, creamy red skinned mashed potatoes, green beans & garlic butter croissant

Salisbury steaks:

1 lb ground beef

2 cloves minced garlic

1 teaspoon salt 

1/2 tsp pepper

1/2 tbsp A-1 sauce

1 tbsp ketchup

1/2 tbsp worcestershire sauce 

1/2 cup seasoned bread crumbs 

1 egg

2 tbsp oil, for cooking

Gravy:

2 tbsp butter

2 tbsp flour

2 cups beef broth, I use Better than Bouillon 

1 cup sliced onions

1/2 teaspoon worcestershire sauce 

1/2 tsp browning liquid 

1/2 teaspoon salt

1/4 tsp pepper

Add beef, garlic, salt, pepper, a-1, ketchup, worcestershire sauce, breadcrumbs and egg to a large bowl and mix. Form 4 patties. 

Over medium-high heat, add oil to pan and cook patties approximately 3 minutes on each side until browned. Remove from pan and put aside while you make the gravy. 

Remove any grease from pan and reduce heat to medium-low. Add butter. Once melted, add onions and cook 4-5 miles.

Add flour to onions, stirring occasionally about 2 minutes. Increase heat to medium and slowly stir in broth, browning liquid, worcestershire sauce, salt and pepper. Scrape bottom of pan for any browned bits. 

Once gravy begins to simmer, return patties to pan and allow to return to a simmer before turning to medium low. Cover and cook approximately 20 minutes, flipping once. Uncover and allow gravy to thicken for 5 minutes. Use a meat thermometer to ensure doneness.