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Hamburger Steak recipe needed quickly!

11 years ago

I know I saved this after seeing it within the last couple of weeks but I can't find it. I am almost out the door but really want to get the recipe before I go. Can anyone help quickly?

Thanks!

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Comments (10)

glenda_al
11 years ago
Not my recipe but sounds good.

I love hamburger steak with onions and gravy!

1 pound lean ground round
1/2 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fine dry bread crumbs
3 medium onions, sliced
1 can beef gravy , or about 1 1/2 to 2 cups of prepared brown gravy MAKE YOUR OWN, MUCH BETTER

Preparation:

Mix ground beef, water, salt, pepper, and bread crumbs. Mold into 4 large patties. In a large skillet, brown hamburger steaks on one side, turn, add sliced onions, and brown lightly. Add gravy, cover, and simmer for about 40 minutes.
Makes 4 servings.
nicole__
11 years ago
I just made these the other night....

1 lb ground round/80% lean(You need a little oil from the meat to make this taste good)
1 cup flour
1 med yellow onion
salt & pepper/seasoning salt
4 TBL canola oil
2 cups beef broth
Dash of Kitchen Bouquet(for color)optional

Pat ground beef into 4 patties.
Dredge in flour with salt and pepper to taste. (I put flour on a little bread plate and lay the patties on the flour). Put 4 TBL cooking oil into skillet, heat, then drop patties into hot skillet. Brown on each side, about 4 minutes per side. Remove to a plate. Add 1 diced onion, cook till glassy. Remove to a plate. Add remaining flour to skillet, stir till it starts turning brown, making a roux with a little of the oil still left in the pan....or add 2 TBL butter if needed. Now add 2 cups beef broth, adding slowly, whisking as you go, add the Kitchen Bouquet(optional). Once it's thickened, add the onions back in, more salt & pepper if needed. Serve the onion gravy over the patties.
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shawnalyn- Perhaps this yeast test will come in handy for you - especially if you use yeast purchased in bulk amounts, don't use it frequently, and are uncertain of the strength of the yeast. Yeast Test: In a 1-cup glass measuring cup place 1-1/2 t. yeast, 1 t. sugar and 1/4 c. warm water. Wait 10 minutes. The mixture should be up to the 1/2 c. line if the yeast is active enough to raise bread dough. If you proof your yeast in water/sweetener for a recipe and you don't see good activity after 5\-10 minutes of proofing time, then there won't be enough "umph" in the yeast to raise bread dough and there's no sense continuing the recipe and wasting any more ingredients than the proofing mixture. And it's also an indication it's time for new yeast..... Be sure to add your yeast to the water, not water to yeast. Dumping the water on the yeast can actually "kill" or damage the yeast from the beating it takes from the water. If you actively stir the proofing mixture you can damage or kill the yeast. In one of his bread books, Bernard Clayton offers this advise: "If the dough refuses to rise, you may have forgotten the yeast or the yeast may have been outdated and dead. Don't throw the dough away. Start a new batch of dough but make certain the yeast \- in the amount specific in the recipe is among the ingredients. After the dough is mixed, blend the two doughs. There will be more than enough healthy yeast cells to go around. OR, dissolve the yeast in a small amount of water and work this into the dough. It will be a sticky mess in the beginning, but the yeast will be absorbed." \-Grainlady
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I use my Salisbury steak recipe but instead of using ground beef I use round or sirloin steak. Mine is a brown gravy. No tomatoes. If you don't like mushrooms leave them out. Home Cookin Chapter: Recipes From Thibeault's Table ====================================================== What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies. 2 Pounds of ground Sirloin 1 onion finely chopped 2 cloves of garlic minced 2 Tablespoon chopped fresh parsley 2 Teaspoon chopped fresh thyme 1 Tablespoon of worcestershire Sauce 1 Tablespoon dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced 2 Tablespoons Flour Broth 2 to 3 cups (Beef or chicken) Pan drippings plus 1 to 2 tablespoons of butter or oil. . Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, dijon mustard, worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer) Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks. Salisbury steak should be very tender and not have the texture of a just fried hamburger. Simmering the meat n the gravy also enhances the flavour of the sauce. Optional: Use Round or Sirloin steak instead of ground beef. Brown meat and then simmer in the gravy until tender.
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I haven't made it in a long time since I preferred bison burger for the task, and I just can't fit it into my food budget anymore for a "snack food" these days. The reason I like bison burger is because it's very lean - which is essential for this project. I use a NESCO American Harvest Dehydrator and the American Harvest Jerky Gun. The gun extrudes the ground meat into flat ribbons and round sticks (two different diameters), and I'd suggest using this gadget to make the task easier. If you have a pastry bag you could probably use it to form the jerkey using a wide tip or round tip. I liked to make the "ribbons" in bite-size pieces so they dehydrated much quicker and as an additional food-safety precaution. Be sure to read the information from the National Center for Home Food Preservation - Jerky - at the link below for the food safety tips. For seasonings, I used the seasoning and cure packets that came with the Jerky Works Kit because I received a lot of them as a gift. These packets are available in most places where they sell American Harvest Dehydrators or on-line, and come in a number of different flavors. You can find any number of recipes for ground beef jerky on-line that will work just as well. 1. Only use EXTRA lean ground beef, game or poultry. If you are grinding your own meat be sure to remove every bit of visible fat. If you are using poultry, don't use the skin. That's where the highest concentrations of bacteria are located. 2. Dry the jerky at 155-degrees F. After the first hour turn each piece over and blot the oil from the surface with a paper towel. Do this periodically throughout the drying process. Depending on the thickness and length of the jerky pieces, it will take from 4-15 hours to dry. Dry until jerky is hard and leathery. 3. As with all jerky you need to heat treat it to eliminate the potential for bacteria growth. You do that using this method for ground meat jerky. Heat the dried jerky in a 275-degree F oven for 10-minutes after the dehydration process. The other method is used for meat that is marinated. You heat the meat in the marinade prior to drying by bringing the temperature of the marinade with the meat in it up to 160-degrees F. 4. Store it in the refrigerator, or in the freezer for longer storage time. Even lean meat has enough fat remaining in it to quickly go rancid if stored at room temperature. 5. One-pound of ground meat will yield approximately 1/2 pound of jerky after dehydration. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation - Jerky
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We eat meat as our protein source 3-4 times a week. Our portion sizes vary between 2-5 ounces. Fish would be the largest & beef the smallest. The smaller 2 oz. size is what we use for sandwiches. We split a bone-in pork chop & often there's a bit that goes uneaten. Half of a BSCB feeds us both with enough left for 1/2 a sandwich each the next day. We cut 6 oz. steaks & share. We also eat less meat than, say, a decade ago. Both of us have decided that we feel better with less meat in our diets. I'm sure to some extent portion depends on age,sex, activity level, etc. but those portions at Smith and Wollensky's are more for show than providing their clientele with a healthy meal, IMO. /tricia
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tami_ohio
11 years ago
You mean like Salisbury steak?

Salisbury Steak for 2

Salisbury Steak

1 egg 3/4lb. ground beef
3T. crushed butter crackers 1 can (4oz) sliced mushrooms, drained
1T. finely chopped onion 2T. butter
1/2t. salt 3T.flour
1/4t. pepper 1 3/4c. water

Mix ground beef, crackers, onion, salt, pepper & egg together and make into patties. Brown patties. Remove from pan. In pan, melt butter, add flour and stir until flour is cooked. Add water, stir. Add mushrooms, stir. Add the patties back in and let cook until meat is done and gravy is thickened.
glenda_al
11 years ago
Around here a hamburger steak is a thick hamburger patty cooked, then added to brown gravy and sauteed onions.
jae_tn2
Original Author
11 years ago
Thanks ladies. I just got home from a full day of running around! These all sound good and I know it isn't rocket science but I could swear that there was a post here a few days ago that had a picture of a hamburger steak covered with gravy and it had onions sitting on top. I just wanted to make sure there wasn't something special that I missed.
phyllis__mn
11 years ago
Jae_tn, that was at the other forum, which must be left nameless here.
marilyn_c
11 years ago
Yes, that's where it was....but Nicole posted the recipe in this thread.
justlinda
11 years ago
"which must be left nameless here".....why so secretive?
jae_tn2
Original Author
11 years ago
Thanks! I should have checked everywhere. Linda, most forums will delete posts if you reference others.
kayjones
11 years ago
If 'the other site' is mentioned in a posting, GW won't let you post your response.

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