Smothered Beef Patties Rsc Food

SMOTHERED HAMBURGER STEAK

Steps:

• Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
• Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
• Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

MUSHROOM-SMOTHERED BEEF BURGERS

Steps:

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
• Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

SMOTHERED HAMBURGER STEAK

Steps:

• Dice onion and add to the ground beef. (If using onion soup mix, blend well in ground beef.).
• Mix and form into patties.
• Fry the patties in skillet on medium heat until cooked to your liking.
• I usually fry until they are medium-well to well done.
• While patties are cooking, mix 1 can cream of mushroom soup, 1/2 to 1 cup water or milk, and brown gravy packet/mix in a bowl, stirring well.
• After patties are browned and ready, add the soup mixture to the skillet. Reduce heat to simmer; spread the mixture over the patties and turn them once or twice as the mixture warms.
• Stir mixture occasionally.
• Simmer for 5 to 10 minutes or until gravy is good and hot.
• Serve with mashed potatoes, your choice of veggies, a good salad, hot rolls or bread, and a cold glass of iced tea.
• Of course, this recipe can be doubled. Serving size depends on how hungry your family or company is! ;).
• Kind of a "blue-plate" special!

HAMBURGER PATTIES SMOTHERED IN GRAVY

Steps:

• Mix 2 tsp of the brown gravy with the rest of the patty ingredients then form into 2 inch circles. Brown the patties in a skillet on medium until cooked through.
• Mix the ingredients together for the gravy, stirring well. Pour over the cooked patties then cover with a lid & simmer on low for 7 minutes.
• Serve hot over mashed potatoes.

SLOW-COOKER SMOTHERED SWISS STEAK

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
• Meanwhile, spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot and mushrooms.
• Cut browned beef into 4 pieces; place in cooker over vegetables. In same skillet, mix soup and tomato sauce. Pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours. Stir sauce well before serving over beef.

BEEF PATTIES IN GRAVY

Steps:

• Salt a large,deep skillet and heat to medium.
• Divide ground beef into about 8 thin patties and dredge in the flour, coating well. (patties will fatten up when you cook them.).
• Brown patties on both sides and set aside, leaving in any drippings and stuck flour to the bottom of the pan.
• Turn off heat and add soup, bullion cubes, milk and water to the pan. (bullion cubes will dissolve during cooking.).
• Bring gravy to a simmer, mixing well.
• When gravy starts to simmer add beef patties back in and cover.
• Simmer covered for about 20 min, stirring occasionally, until gravy is thickened. Season with salt and pepper as desired. Yummy!

SMOTHERED STEAK

Steps:

• Cut steak into serving portions, then pat steaks dry, set aside.
• In a small bowl, combine salt, black pepper, red pepper, garlic powder, onion powder; mix well and divide seasoning in half and place one half of the seasoning into a large baking dish.
• Use the remaining half of seasoning and season the portioned steaks on both sides.
• Mix together flour and seasonings in the baking dish, and dredge steaks on all sides, shaking off excess.
• In a cast iron or heavy bottomed skillet, heat vegetable oil over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
• Add onion to skillet and a little more oil (if necessary - about 1 tablespoon), 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until the onion is softened and golden browned, about 10 minutes.
• Stir in the minced garlic and continue to saute, stirring constantly, for about 30 seconds.
• Add steaks with any meat juices and beef broth, and bring to a boil.
• Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil the sauce until reduced to about 1 ½ to 2 cups.
• Season sauce to taste with salt and pepper.
• Serve steak, gravy and onions over creamy mashed potatoes or hot cooked rice.

SMOTHERED STEAK & GRAVY RECIPE

Steps:

• Cut steak into large chunks
• Toss steak in Worcestershire sauce and the seasoning salt
• In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
• Dredge the steak pieces in the flour. Coat all sides well; shake off excess
• Reserve the flour for later
• Heat oil in a skillet
• Add in the steak and brown on each side; 2-3 mins per side
• Remove the steak
• Add the butter into the skillet
• When the butter melts, add in the onion, bell pepper, and mushrooms
• Sprinkle with a pinch of salt
• Sauté until veggies soften; about 3 mins
• Sprinkle 3 TBS of the reserved flour used for dredging the steak
• Stir until the flour is no longer visible
• Pour in the sherry; stir
• Add in the beef stock and beef bouillon cube
• Bring to a simmer
• Return the steak back into skillet
• Reduce heat to medium low
• Stir, cover with the lid, and cook for 1 hour or until steak is tender.
• Add in the sour cream and stir until it dissolves
• Taste and add salt and black pepper as needed.
• Garnish with green onions
• Serve over garlic mashed potatoes or rice.
• Enjoy!