Divide beef into 4 equal portions, shaping each into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. Add patties; cook 3 minutes on each side or until browned; remove from pan.
Add remaining 1 teaspoon oil to pan; swirl to coat. Add vertically sliced onion; sauté 3 minutes or until lightly browned and tender. Sprinkle onion with flour; cook 30 seconds, stirring constantly. Add stock and remaining salt and pepper; bring to a boil. Return patties to pan; reduce heat to medium, partially cover, and cook 5 minutes or until gravy is slightly thickened. Sprinkle with green onions, if desired.
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This was edible, but that's about it. In retrospect, I should have added rosemary and garlicto the mushrooms, and lemon zest and white wine to the sauce. Also should have added breadcrumbs and eggs to the meat. But that would be another recipe, like the excellent salisbury steak recipe that appears elsewhere in cooking light.
I made this for a weeknight meal and everyone thought it was tasty. I added mushrooms to the onions as suggested by "Ker4terps" , sprinkled garlic powder on the patties to give them a little more flavor and used a cup of beef bullion instead. I would like to try it again using unsalted beef stock to avoid the high sodium content in the bouillon. I placed the patties and onion/mushroom gravy over a bed of noodles but mashed potatoes would be great also. The family agreed that we should have this again so I give this recipe 5 stars.
This was a very tasty dish, but would just have been "hamburger" without the sauce. I used beef bouillon and added mushrooms to the sauce. My husband loved it and wanted me to cook it for family when we go visit them for 2 weeks. Definitely a keeper.
Good meal that is easy to prepare. I did serve it with garlic mashed potatoes. I added sauted sliced mushrooms in before the flour. Really good. Didn't bother with the green onions at the end. A little fresh thyme in the sauce would've made the dish. Sauted spinach completed the meal. Will add to our regular rotation.
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