The flavor is great but please adjust the gravy!!! The proportions for the gravy are wrong. 3 tablespoons of oil and 3 tablespoons of flour thickens approx 2 1/2 cups of milk.... way more than needed here. scoop some of the roux out and add it back as needed. I used half the amount and still had to add extra milk. The roux can be cooked at a temperature high enough to brown the flour substantially (browned flour has lower thickening power), but that still is not enough. Tip: make sure your "steak" is thin enough. Like hamburgers, they thicken as the edges shrink towards the center. If they get too thick, like my first effort, then they are not fully cooked in the center. I even made an indent in the center but it wasn't enough
What a simple idea and so good, I needed something really fast for dinner as was out most of the day and when I saw this thought "why not" and it was a hit, fried up some thick cut fries, a large glass of ice tea and dinner was ready, but not just the same old hamburger with gravy. It was a nice change, I did add a pinch of cayenne to the the breading for a little extra flavor, and he gravy was creamy and smooth.
After taking his first bite, I do believe my DH has fallen in love with me all over again. DH has been craving a good, ol' fashioned, stick to your ribs, fat laden meal. Well, this recipe did the trick, his craving has been satisfied. We both really enjoyed this recipe and will make it again. Thanks for posting!
I was looking for a way to cook some left over ground beef that had sit in the refrigerator overnight. I turned this into a breakfast for dinner. Serving it on buttered wheat toast, topped with mash potatoes, the fried hamburger, over easy eggs, then topped with gravy. Absolutely unhealthy ,but, absolutely delicious.
This was very good; the gravy excellent. Husband said to keep this recipe. Thanks for sharing. Had it with whipped potatoes, stir fried zucchini, salad and garlic toast.
My Husband and I loved this recipe !!! They were crunchy on the outside and tender on the inside just like a country fried steak. I served with country white gravy, green beans and mac and cheese. Delicious !! Thank you!!
This was really good. Instead of making burgers, I made little "steak fingers". The gravy was delicious and I ate the left over gravy on toast for breakfast. While I was frying, the breading kept sticking to the bottom. It didn't particularly matter, but I wish they would have had a little crispier outside. Overall, REALLY TASTY!! I am thinking about making it again right now.
I fixed this tonight for myself and DH. It was so much better than just frying up a hamburger patty. From now on this is the only way I will make Hamburger Steak!
Great recipe. The hamburger steaks tasted great and the gravy was UNBELIEVABLY good! I had some gravy left, so I refrigerated it and the next day, added a little milk, heated it in the micro and had it over biscuits. Delish! Best gravy EVER!