Hamburger Steak

Hamburger Steak

This is THE very primo Sandwich Steak and Gravy recipe.  It very tight resembles this instruction, the greatest number beingness how I achieve the gravy.  I don't anticipate in using starch to represent gravy.  Sincere gravy starts with fat and flour. :-) Accomplish this with several mashed potatoes to plume up every parthian bit of this pleasing gravy!


For the hamburger patties:

  • 2 lbs 80/20 ground chuck
  • 1/2 cup seasoned bread crumbs
  • 2 tsp dry mustard
  • 1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
  • 2 tsp worcestershire
  • 1 Tbsp ketchup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable Oil for frying (about 2 Tbsp)

For the gravy:

  • 2 onions thinly sliced
  • 1 TBSP garlic, minced
  • 2 tsp worcestershire
  • 1 TBSP ketchup
  • 1 tsp kitchen bouquet
  • 2 TBSP all purpose flour
  • 1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)

Instructions :

Combine all the ingredients for the hamburger patties and mix thoroughly until combined Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through. Add oil to a skillet and cook over medium high heat until both sides are well browned. Remove the meat from the pan and reserve 2 Tbsp oil in pan. Add the onions. Cook for several minutes until very soft, stirring occasionally. Next add the minced garlic, stirring constantly for 1 minute. Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended. Now add in 2 cups of the beef broth, the worcestershire, ketchup and kitchen bouquet. Keep whisking for a minute then add the hamburger steaks back to the pan. Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.

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