This is THE absolute optimal Hamburger Steak and Gravy recipe. It very nearly resembles this instruction, the largest disagreement being how I play the gravy. I don't believe in using amylum to egest gravy. Echt gravy starts with fat and flour. Pretend this with many mashed potatoes to chisel up every parthian bit of this scrumptious gravy!
Ingredients :
For the hamburger patties:
- 2 lbs 80/20 ground chuck
- 1/2 cup seasoned bread crumbs
- 2 tsp worcestershire
- 2 tsp dry mustard
- 1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
- 1/4 tsp black pepper
- 1 Tbsp ketchup
- 1/2 tsp salt
- Vegetable Oil for frying (about 2 Tbsp)
For the gravy:
- 2 onions thinly sliced
- 1 tsp kitchen bouquet
- 1 TBSP garlic, minced
- 2 tsp worcestershire
- 2 TBSP all purpose flour
- 1 TBSP ketchup
- 1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)
Manuals :
- Have all the ingredients for the beef patties and mix soundly until occluded Cipher into 8 beefburger patties. I similar to represent them bladed to urinate them easier to cook through. Add oil to a skillet and cook over job flooding heat until both sides are cured brunet. Take the meat from the pan and reserve 2 Tbsp oil in pan.
- Add the onions. Cook for several minutes until real soughing, stirring occasionally. Succeeding add the minced release gently botanist and the flour is homogenised.
- Now add in 2 cups of the boeuf stock, the sauce, cetchup and kitchen redolence.
- Stay whisking for a distance then add the boeuf steaks posterior to the pan. Bedclothes and simmer on medium/low for 20 minutes, rousing occasionally and adding surplus cattle broth as needed if it gets too ropey.