Prep 15 mins
Cook 15 mins
Simply put, "steaks" made out of ground beef. Andy loves them.
- 1 lb extra lean ground beef or 1 lb ground sirloin
- 1 onion, finely chopped
- 3 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1⁄2 teaspoon ground black pepper
Gravy (if you want)
- 2 1⁄2 cups cold water
- 1 (8 ounce) can sliced mushrooms
- 1 bouillon cube
- 6 tablespoons white flour
- red wine (optional) or beer (optional)
- Mix together the ground beef, black pepper, 1/2 the onion and 1/2 the garlic.
- Shape into 4 equal-sized patties.
- Heat the olive oil in a frying pan over medium heat. When hot, add the beef patties.
- Cook to desired point of doneness and until browned on each side.
- When you flip them over, sprinkle salt to taste on the browned side.
- Remove from pan, and while doing so flip over once again and lightly salt the other side. Set aside (into a warm oven to keep them from cooling off is a good idea, especially if you're not going to put them in the gravy later).
- De-glaze the pan with a big splash of the beer or wine, or water (about 1/4 cup).
- Add the remaining onion and garlic, cook and stir until the liquid is almost gone.
- At this point you have the option to make gravy, or, you can just add the canned mushrooms to the pan (with their liquid) and cook off the liquid. Serve with the steaks.
- To make the gravy, crush and dissolve the bouillon cube into the fying pan and whisk.
- Add mushrooms (including their liquid).
- Whisk the flour with the water (or in a shaker container) until there are no flour lumps.
- Add to the hot frying pan, stir and simmer until it thickens.
- Add salt & pepper to taste.
- Add the steaks back into the pan and simmer for a couple minutes.
- Serve with mashed potates or rice and a green vegetable.