Prep 10 mins
Cook 30 mins
Can you get a really steak-like flavor in a hamburger steak? Yes! Seasoned well and carefully cooked you can indeed get that special flavor. Even better, this is an easy dish -- no harder than throwing together a fast hamburger. Note: this can be made lactose-free by substituting beef stock for the milk.
- 2 lbs lean ground beef
- 1 onion, chopped
- 2 -3 tablespoons dry steak seasoning (I used McCormick Steak Rub)
- 1 -2 garlic clove, crushed
- 1⁄2 cup oatmeal
- 1⁄4 cup milk
- 2 eggs
- salt and pepper
- 1⁄4 cup red wine or 1⁄4 cup white wine or 1⁄4 cup sherry wine, according to taste
- 2 cups milk
- 3 tablespoons cornstarch
- Mix the hamburger steak ingredients thoroughly. Let rest 5 minutes.
- Form meat into 6-8, oval patties.
- Heat a little olive oil in a large skillet on medium-high.
- Cook hamburger steaks over medium-high heat so that they are well-browned and cooked through. There will probably be 2 or 3 batches depending on skillet size.
- Pour off excess grease.
- Deglaze pan with the wine -- scraping up the good, brown bits.
- Shake milk and cornstarch together well and add to pan.
- Turn heat down. Bring gravy to a simmer, stirring constantly.
- Serve with rice, mashed potatoes, bread, or anything else that tastes good under gravy.
- Note: this can be made lactose-free by substituting beef stock for the milk. If you do not have genuine stock a good soup base will give better results than bullion cubes. Or use the dripping from roasts or pot roasts, thinned down with up to 50% water.
This was good, I really enjoyed deglazing the pan with white wine, the brown bits made the gravy!
This was so good. I nearly had to fight with myself to package up the leftovers to freeze for another meal. I made the gravy with broth instead of milk and could have licked the pan clean. :-)