Here’s how I make hamburger steak.
Our local meat market sells 80/20 (which we use for grilling burgers) and 90/10 which I use for everything else so this was 90/10. I used 2 pounds of ground beef. I don’t measure so this is just a guess but probably close. Here’s what I added to the meat:
- 2 eggs
- 1/2 cup bread crumbs (storebought)
- salt, pepper, a bit of garlic powder
- Lawry’s seasoned salt
- Cajun seasoning (I like Cajun Redhead)
- freeze dried onions – they will give the flavor but be less likely for Addie to see
- Worcestershire sauce
Shape all that into patties and brown them in a Dutch oven.
Once they’re browned, leave a few tablespoons of drippings in the pan. I added three smallish sliced onions. Sauteed those til they were nice and soft. Sprinkle 3 or 4 tablespoons of flour over the onions. Add a little butter if needed to brown the flour. Continue to stir so the onions don’t get too brown. Once the flour is brown enough (not as dark as a roux for a gumbo but a good, rich brown, add warm water to make the gravy.
At this point, I used the immersion blender so Addie wouldn’t see the onions. When she’s not here, I leave this step off.
Add a couple of tablespoons of beef Better than Bouillon. Let all that simmer for a while. Add salt, pepper and a bit of dried thyme. Taste for seasonings.
Add the meat to the gravy. Turn the burner to a low simmer, place the lid on the pot and let cook for sure til the meat is completely cooked but I usually leave mine simmering for 45 minutes to an hour. If the gravy isn’t thick enough, remove the meat to a plate, leave the lid off the pot, turn the heat up and stir often and cook off some of the liquid or, stir a bit of flour into cold water and whisk that into the gravy to thicken. Be careful not to allow clumps to form. If you make any adjustments to the gravy, check again to be sure the seasonings are still good.
If the meat has been out for a while, add it back to the gravy to reheat it.
Serve over rice or mashed potatoes.
That’s a lot of words but this is really the quickest and easiest recipe ever.