Post by Loupy on Sept 26, 2012 17:36:40 GMT -7
Hamburger Steaks with Brown Gravy
Original recipes and hilarious insights from award winning recipe creator and food & drink writer, Mandy Rivers @ southyourmouth.blogspot.com/
Can you think of many things that are better than brown gravy?
You can make brown gravy from just about any kind of meat that’s cooked to yield pan drippings. I guess that’s why we just call it “brown” gravy because you can’t really pigeonhole it into just beef, pork or chicken gravy and calling it Beef, Pork or Chicken Gravy would just be silly.
Sometimes I add onions to this but the white onions I had on-hand were wicked strong and I didn’t want to overpower the taste of the gravy. If you want to add onions, just slice a medium onion into rings and add to the pan while you’re searing your hamburger steaks.
Ingredients:
Hamburger Steaks:
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Brown Gravy:
2 tablespoons pan drippings
2 tablespoons flour
1 ¾ cups beef stock*
Salt & pepper to taste
Instructions:
Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat.
Shape ground beef into four thin hamburger steaks (about ½ inch thick).
Heat a frying pan over medium-high heat.
Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared.
Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).
Reduce frying pan temperature to medium.
Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter).
Add flour to pan and whisk to incorporate.
Continue cooking and whisking for about 2 minutes or until roux is medium brown.
Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin).
Add salt and pepper to taste.
Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.
Serve with white rice or mashed potatoes.
Add a side salad and a veggie.
(We love peas with this.)
*If you don’t have beef stock, dissolve 1 beef bullion cube in 1 ¾ cups water as a substitute. You can also just use water but be sure to season well with salt and pepper.
Original recipes and hilarious insights from award winning recipe creator and food & drink writer, Mandy Rivers @ southyourmouth.blogspot.com/
Can you think of many things that are better than brown gravy?
You can make brown gravy from just about any kind of meat that’s cooked to yield pan drippings. I guess that’s why we just call it “brown” gravy because you can’t really pigeonhole it into just beef, pork or chicken gravy and calling it Beef, Pork or Chicken Gravy would just be silly.
Sometimes I add onions to this but the white onions I had on-hand were wicked strong and I didn’t want to overpower the taste of the gravy. If you want to add onions, just slice a medium onion into rings and add to the pan while you’re searing your hamburger steaks.
Ingredients:
Hamburger Steaks:
1 pound ground beef
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon garlic powder
Brown Gravy:
2 tablespoons pan drippings
2 tablespoons flour
1 ¾ cups beef stock*
Salt & pepper to taste
Instructions:
Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat.
Shape ground beef into four thin hamburger steaks (about ½ inch thick).
Heat a frying pan over medium-high heat.
Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared.
Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy).
Reduce frying pan temperature to medium.
Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter).
Add flour to pan and whisk to incorporate.
Continue cooking and whisking for about 2 minutes or until roux is medium brown.
Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin).
Add salt and pepper to taste.
Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.
Serve with white rice or mashed potatoes.
Add a side salad and a veggie.
(We love peas with this.)
*If you don’t have beef stock, dissolve 1 beef bullion cube in 1 ¾ cups water as a substitute. You can also just use water but be sure to season well with salt and pepper.
