I am still on the comfort food kick. I think I have had more types of mashed potatoes over the last two weeks than I can ever remember. I had hamburger thawing and as my children say, “Mom, can’t just make plain hamburgers.” So, off in search of a recipe I went.
I found this recipe for Hamburger Steak with Onions and Gravy at All Recipes.com. I didn’t have beef broth or cooking sherry but I had chicken stock and red wine. It will do.
I don’t know what I expected Hamburger Steaks to be as I had never heard of them but they were like big flat hamburgers. I liked the onion gravy, too much. I ate a ton of it. My gravy was too thick I should have thinned it out a bit more but I just could not be bothered last night and it tasted just fine.
My children both thought it was good. They each ate two Hamburger Steaks. But, they said it wasn’t their favorite meal ever but they would definitely eat it again.
I served this with garlic mashed potatoes with a carrot and pea medley.
- 1 – 1 1/2 lbs. ground beef
- 1 egg
- 1/3 cup of bread crumbs
- 1/4 tsp ground black pepper
- 1 tsp Morton’s Seasoning Salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Worcestershire Sauce
- 1 TBSP butter
- 1 onion, thinly sliced
- 4 TBSP flour
- 2 cups chicken stock (or beef if you have it)
- 2 TBSP red wine, whatever you prefer to drink works well
- In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 6-8 balls, and flatten into patties.
- Heat the butter in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4-6 minutes per side. Remove the beef patties to a plate, and keep warm.
- Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the chicken stock and red wine. Season with seasoned salt.
- Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes. If gravy thickens too much add a bit more beef stock and stir well.