HAMBURGER STEAK
This Hamburger Steak with Mushroom Gravy (or "Poor Man's Steak") is an affordable, easy dinner recipe that the whole family can enjoy!
Provided by Blair Lonergan
Categories Dinner
Time 1h45m
Number Of Ingredients 15
Steps:
- Line a tray or baking sheet with wax paper; set aside.
- In a large bowl, use your hands or a fork to gently combine the ground beef, egg, cracker crumbs, Worcestershire sauce, salt, onion powder, and black pepper. Shape the meat mixture into 4 equal patties.
- Place the patties on the prepared tray. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Fry the patties until browned and crispy on the outside and cooked through on the inside, about 3-4 minutes per side. Remove the patties to a plate and tent loosely with foil to keep warm while you make the gravy.
- Add 1 more tablespoon of butter to the drippings in the skillet. When the butter melts, add the mushrooms to the skillet and fry until tender, about 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in the condensed soup and the milk; bring the mixture to a gentle simmer. Reduce the heat to low, and simmer the gravy for about 5 minutes, stirring frequently. Stir in the parsley.
- Return the patties to the skillet. Warm over low heat, spooning the gravy over the patties.
- Garnish with additional fresh parsley and serve immediately.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 424 kcal, Carbohydrate 17 g, Protein 27 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 138 mg, Sodium 798 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 12 g
HAMBURGER STEAK WITH RED WINE GRAVY
Use any type of ground beef you want
Provided by Kathy Williams @KMW2013
Categories Beef
Number Of Ingredients 15
Steps:
- In a large bowl mix ground beef,onion soup mix and steak seasoning.Pat out loosely 6-8 patties, set a side.
- In a large skillet cook bacon until fat has rendered. Add patties and brown both sides. Remove from skillet to a plate. Remove all fat from skillet but reserve 2 tablespoons.
- Over medium heat add the reserved fat and one tablespoon of butter. Add onion and cook until carmelized. Add flour and cook for a minute more.
- Stir in red wine, and then the beef broth. Stirring constantly add bay leaf, paprika, cumin, coriander. Stir until thickens. Add a little water if too thick. Taste to salt and pepper.
- Add the beef patties to the gravy mixture, cover and simmer over med or med low heat. Stirring occassionally. Simmer until patties are cooked through. Remove patties , and slowly stir in heavy cream. Serve with mash potatoes or brown rice. Crumble bacon on top.
PAN-SEARED STEAK WITH RED WINE SAUCE
You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you're happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, steaks and chops, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
- Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
- Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
- Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 35 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 16 grams, Sodium 594 milligrams, Sugar 3 grams, TransFat 2 grams
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.
AMAZING HAMBURGER STEAK WITH GRAVY
Can you get a really steak-like flavor in a hamburger steak? Yes! Seasoned well and carefully cooked you can indeed get that special flavor. Even better, this is an easy dish -- no harder than throwing together a fast hamburger. Note: this can be made lactose-free by substituting beef stock for the milk.
Provided by 3KillerBs
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the hamburger steak ingredients thoroughly. Let rest 5 minutes.
- Form meat into 6-8, oval patties.
- Heat a little olive oil in a large skillet on medium-high.
- Cook hamburger steaks over medium-high heat so that they are well-browned and cooked through. There will probably be 2 or 3 batches depending on skillet size.
- Pour off excess grease.
- Deglaze pan with the wine -- scraping up the good, brown bits.
- Shake milk and cornstarch together well and add to pan.
- Turn heat down. Bring gravy to a simmer, stirring constantly.
- Serve with rice, mashed potatoes, bread, or anything else that tastes good under gravy.
- Note: this can be made lactose-free by substituting beef stock for the milk. If you do not have genuine stock a good soup base will give better results than bullion cubes. Or use the dripping from roasts or pot roasts, thinned down with up to 50% water.
Nutrition Facts : Calories 407.1, Fat 20.6, SaturatedFat 8.8, Cholesterol 181.6, Sodium 169.6, Carbohydrate 14.8, Fiber 1, Sugar 1.1, Protein 36.6
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- In a large bowl, gently combine beef, oats, Worcestershire, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, onion powder and milk. Shape into 4 ½-inch thick oval patties and place on a parchment-lined tray. Cover loosely and refrigerate for at least 30 minutes, or overnight.
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Fry the patties until browned on both sides (about 3 minutes per side). Transfer to a plate.
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