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Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen Photo by: Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

Hamburger Steak With Sweet Onion-Mushroom Gravy

This beef recipe makes the most of your busy weeknights. You can make the patties ahead, then simply thaw in the fridge overnight before using.

Southern Living APRIL 2008

  • Yield: Makes 4 servings
  • Cook time: 20 Minutes
  • Prep time: 15 Minutes

Ingredients

  • 2 honey-wheat bread slices
  • 1 pound ground round
  • 1 large egg, lightly beaten
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 (1.2-oz.) envelope brown gravy mix
  • 1 tablespoon vegetable oil
  • 1 (8-oz.) package sliced fresh mushrooms
  • 1 medium-size sweet onion, halved and thinly sliced

Preparation

1. Process bread slices in a food processor 10 seconds or until finely chopped. Place breadcrumbs in a mixing bowl; add ground round and next 4 ingredients. Gently combine until blended, using your hands. Shape into 4 (4-inch) patties.

2. Whisk together brown gravy mix and 1 1/2 cups water.

3. Cook patties in hot oil in a large skillet over medium-high heat 2 minutes on each side or just until browned. Remove patties from skillet. Add mushrooms and onion to skillet, and sauté 6 minutes or until tender. Stir in prepared gravy, and bring to a light boil. Return patties to skillet, and spoon gravy over each patty. Cover, reduce heat to low, and simmer 8 to 10 minutes.

Note: To make ahead, proceed with Step 1 as directed. Wrap each patty individually in plastic wrap, and place in a large zip-top plastic freezer bag. Freeze up to 3 months. Thaw frozen patties in refrigerator 8 hours; proceed with Steps 2 and 3.

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