HAMBURGER STEAK AND GRAVY RECIPE (WITH MUSHROOM GRAVY

I’ve seen many weeknight dinner recipes take too many shortcuts and fall short on flavor. What a shame. I think eating is one of life’s many pleasures and I enjoy a great tasting meal. My favorite recipes are those that combine fast and easy technique with awesome flavor. For that, I cook many of our meals in a pan, on the stove, like this popular poblano chicken recipe or a juicy filet steak with mushroom gravy.

The brown gravy recipe on this dish features onions and mushrooms and gains flavors from the browned bits (or fond) left in the pan after cooking hamburger steaks. This is simple cooking at its best.

Hamburger steak, or Hamburg steak, has been around since the turn of the last century. It’s an easy recipe of seasoned ground beef mixed with eggs and cream, shaped into patties and pan fried. Have you ever wondered how “hamburgers” got their name? Now you know – although these ingredients more resemble a meat-loaf than the hamburgers of today.

I grew up in the 70’s when hamburger steak (and Salisbury steak) was a popular dinner recipe. It’s an economical dish that goes beyond plain pan fried ground beef patties. Seasoning is important and using a panade (usually a paste of fresh bread and milk) ensures that the hamburger steak stays juicy and tender. I like my hamburger steak with gravy, so I dressed this up with an easy pan sauce. The result is much more than the sum of its parts.

Ingredients

• Hamburger Steaks
• 1 1/4 pounds ground beef (85% lean)
• 2 tsp Worcestershire sauce
• 2 tsp Mc Cormicks Montreal Steak Seasoning
• 1/4 cup crushed pork rinds* (or 1/4 cup breadcrumbs if not low carb)
• 1/4 cup heavy cream
• 1 tbsp fresh minced parsley
• 1 tsp oil
• salt and pepper
• Mushroom and Onion Gravy Recipe
• 1/4 cup diced onions
• 8 oz sliced button mushrooms
• 1/4 cup water
• 1/3 cup heavy cream
• 2 tbsp whisky (brandy,bourbon, or rum) (optional)
• 1 tsp beef base (bouillon)
• 1 tbsp butter
• Instructions
• Preparation:
• Make a panade by soaking the pork rinds (or bread crumbs) in 1/4 cup of heavy cream until absorbed - about 10 minutes. Mince the parsley and finely dice the onions. 

Method:

1. Add the ground beef to a medium bowl, breaking it up as you do. Sprinkle the Worcestershire sauce, steak seasoning, and parsley over the beef. Add the soaked pork rinds (or bread crumbs). Mix with a hand mixer until the ingredients are just combined. 
2. Divide the seasoned ground beef into 4 even portions and form into patties. Season the outside with salt and a hefty amount of coarse black pepper. (Lots of pepper gives the hamburger steak a wonderful savory flavor.)
3. .................................

for full instruction please see : www.lowcarbmaven.com

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