HAMBURGER STEAK WITH ONIONS AND GRAVY
An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!
Provided by Anne Marie Sweden
Categories Main Dish Recipes Beef Salisbury Steak Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
- Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
- Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 13.5 g, Cholesterol 115.3 mg, Fat 18.5 g, Fiber 1.2 g, Protein 23.1 g, SaturatedFat 6.3 g, Sodium 597.2 mg, Sugar 2.6 g
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
BISON HAMBURGER STEAK IN VEGETABLE STOCK GRAVY
This recipe is very simple and you can use any kind of meat, I just use Bison because it's much leaner and easier on my stomach.
Provided by carolinerenee
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Patty up Ground Bison, should have about 8 patties.
- Put a little Olive oil in a non stick frying pan and put on medium heat.
- Add patties to pan.
- While they are frying on the first side, sprinkle them with the Onion Powder, Garlic Powder, Ground Red Pepper and Sea Salt.
- After they have browned, flip them over and season the other side.
- You don't want to cook the burgers all the way through, just brown the outside good.
- While burgers are cooking, in a separate saucepan add the 2 packages of Vegetable Broth and heat.
- Take a tablespoon of Cornstarch and add it to the water in a glass or cup and stir until blended, then add to the Vegetable Broth and stir till the mixture thickens.
- Once Gravy is thickened, turn browned Bison patties on low and pour gravy over the top of them and into the pan.
- Cover and cook about 30 minutes. If you live in a high altitude, you may have to adjust the cooking time.
Nutrition Facts : Calories 255.3, Fat 4.2, SaturatedFat 1.6, Cholesterol 140.9, Sodium 123.2, Carbohydrate 1.8, Protein 49.1
ROASTED VEGETABLE GRAVY
This is a fabulous vegetarian gravy from Gourmet Magazine (November 2004). Using the roasted vegetable stock (Recipe #356871) adds a great complexity, depth of flavour, and overall deliciousness from the vegetable caramelization. The vegetable stock takes some time, but once it's prepared, the gravy is a snap. It's also a great dipping sauce for bread and cooked vegetables. Cooks' note: Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.
Provided by blucoat
Categories Sauces
Time 12m
Yield 3 1/2 cups, 14 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes.
- Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.
- Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.
Nutrition Facts : Calories 23.6, Fat 1.9, SaturatedFat 1.2, Cholesterol 5.1, Sodium 41.8, Carbohydrate 1.4, Fiber 0.1, Protein 0.2
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