Frank’s Winter Recipes – Hamburger Steak with Gravy

Published on in Meat, Slider

For the hamburger patties:

  • 2 lbs. ground chuck
  • 1⁄2 cup seasoned breadcrumbs
  • 2 tsp dry mustard
  • 1 cube beef bouillon, crumbled
  • 2 tsp Worcestershire
  • 1 TBS 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 TBS ketchup
  • 1 tsp kitchen bouquet
  • 2 TBS all-purpose flour
  • 1-quart beef broth

Directions

  1. Combine hamburger patty ingredients and mix thoroughly until combined. Divide into 8 hamburger patties.
  2. 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 TBS oil in pan.
  3. Add the onions and cook for several minutes until very soft, stirring occasionally.
  4. Next, add the minced garlic, stirring constantly for 1 minute.
  5. Then add in 2 TBS flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended.
  6. 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.
  7. Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.