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Ingredients
- Hamburger Steaks:
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Brown Gravy:
- 2 tablespoons pan drippings
- 2 tablespoons flour
- 1 3/4 cups beef stock*
- Salt & pepper to taste
Preparation
Step 1
You can make brown gravy from just about any kind of meat that’s cooked to yield pan drippings. I guess that’s why we just call it “brown” gravy because you can’t really pigeonhole it into just beef, pork or chicken gravy and calling it
Sometimes I add onions to this but the white onions I had on-hand were wicked strong and I didn’t want to overpower the taste of the gravy. If you want to add onions, just slice a medium onion into rings and add to the pan while you’re searing your hamburger steaks.
Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about ½ inch thick).
Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).
Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Add salt and pepper to taste.
Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.
Add mashed potatoes and veggies...mmmm!
This reminds me of my mum making "salisbury steak" with cube steaks: saute in butter, make a packet of dry gravy mix, and serve with instant mashed potatoes and veg. She was an extraordinary lady though after moving to NY from London she embraced mod cons as did many ladies in the early 60's. Sunday dinners were always a joint of the day: standing rib roast with yorkshire pudding, crown roast of pork, leg of lamb, whole turkey, and the like which provided many leftovers with few poor iterations. Don't remember much ground meat though we did have cube steaks now and then. These DO look good, and the homemade gravy perhaps augmented with mushrooms and herbs will definitely be on the horizon. Hubby likes any kind of meat, and this would go together quickly. Love this country cook weekend potluck as I discover new to me blogs such as yours. Off to subscribe and get more of your lovely recipes.
These are wonderful. I make them with 1lb of good beef combined with 1lb of jimmy dean's original sausage, 1 tsp of seasoned salt (lawry's). They are amazing with mashed potatoes, steamed veggies and king's sweet rolls.
Made this the other night, the only thing I did different to the gravy was add about teaspoon of Kitchen Bouquet and about 4 oz of sliced mushrooms. Good stuff. Thanks.
YUM!!!! Another way to do this is instead of adding beef stock, use milk and make cream gravy. Heck, I once ran out of milk and used watered down half and half ;)
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