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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!
Ingredients
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.
