Hamburger Steak With Gravy
photo by Caroline Cooks
- Ready In:
- 1 1⁄2 lbs ground beef
- 1⁄2 package Lipton Onion Soup Mix
- 1 egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup self rising flour
- 1⁄4 cup self rising flour
- 1⁄4 teaspoon black pepper
- 2 cups beef broth
- Combine all hamburger ingredients except flour.
- Shape into patties and dredge in flour.
- Brown patties in oil in heated skillet over medium high heat.
- Remove from skillet.
- Combine all gravy ingredients in a bowl, mixing well with a whisk.
- Pour into skillet, stirring constantly until thickened.
- Taste and adjust salt and pepper; can also add a little more seasoned salt.
- Place patties into gravy and turn to coat.
- Cover, reduce heat and simmer for 15 minutes or until done.
Delecious! For my adjustments I added 3/4ths of the onion soup mix to the meat along with a few seasoned panko bread crumbs. Also added a bit more black pepper and some dry parsley. For the gravy part I added in more pepper, seasoned salt, and the rest of the onion soup mix. I didnt have any beef broth so I added in 2 beef cubes with 2 cups of water. Gravy turned out delecious and the meat was tender and not even remotly dry. This ones going to the recipe book!
I made this last week but forgot to review it. Wow, was I impressed! My fiance loved it and asked to have it again. The only thing I did differently was I did not dredge the patties in flour before frying. Although, I think that might have helped them stay together, they kind of fell apart while cooking. Will dredge in flour next time. Thanks for posting!!
excellent recipe - so tasty. Followed the meat preparations to a T. After browning the patties, I put them in a roaster and topped them with sauteed sliced mushrooms and thinly sliced onions. For the gravy, I mixed a can of cream of mushroom soup with an envelope of McCormick's roast gravy (dry) mix for a beefier gravy flavor and a soup can and a half of water. Topped with French's onions when served with mashed pots and peas. Delicious!! and thank you for the recipe.