I’m a little hesitant to call these “hamburger steaks” but since that is what the recipe calls it, I went with it. It’s basically hamburgers, cooked in a skillet with some gravy. Put on top of mashed potatoes. (Which came from a box – don’t judge, sometimes it’s the easiest, quickest thing to do.)
Now the recipe called for ground sirloin but since we have a tremendous amount of ground beef in the freezer (we buy a half cow each year) I decided to just use that and call it good. So it became much more of just hamburgers that hamburger “steak.” But I think it turned out well. Kind of reminded me of something we make with hamburgers, cream of mushroom soup and noodles. Similar in concept. Sort of.
Anyway, good to try, tasted good. Not a “wow” dish but something that was filling and fit a need.
recipe taken from the March 2013 issue of Cooking Light magazine
1 lb ground sirloin (or just ground beef)
Salt and pepper
2 TSP canola oil
1 1/2 cup vertically sliced onions
2 TSP canola oil
2 TSP all purpose flour
1 cup beef stock
1/4 TSP salt
1/4 TSP pepper
Divide beef into four portions. Form each into a patty about 1/2″ thick. Season patties with salt and pepper. Heat 2 TSP of canola oil in a large skillet over medium high heat. Add parties; cook for 5 minutes on each side or until done to your liking. Remove from pan.
Add remaining oil to the pan; swirl to coat. Add onion, sauté for three minutes or until lightly browned. Sprinkle onion with flour; cook 30 seconds,stirring constantly. Add stock, salt and pepper. Bring to a boil. Return patties to the pan, reduce heat and partially cover the pan. Cook 5 minutes or until gravy is thickened.
Serve over mashed potatoes or something else of your choosing.