“A classic, easy-to-make dish featuring delicious ‘hamburger steaks’ dipped in beef and onion broth. Traditionally served with hot white rice or potatoes, it’s a great way to garnish a pound of ground beef and probably have all the ingredients on hand!
When I was a kid, even when I was playing outside, I knew when we would have a hamburger steak for dinner. The smell of that delicious onion and beef broth always gets her on her way out. Maybe us kids are running in and out without stopping. It was one of my favorite meals.
It was always served with mashed potatoes or rice as these are the best with brown gravy! Only sweet peas complimented the taste well.
Now I’m not talking about Salisbury steak (which uses eggs and often breadcrumbs), which is also my favourite.
* ingredients :
° 1 lb. minced meat
° 1 egg
° 1/3 cup rusk
° 1/2 tsp. black pepper
° 1 tsp. salt
° 1/2 tsp. onion powder
° 1 clove minced garlic
° 1 tsp. Worcestershire sauce
° 1 tbsp. oil
° 1 1/2 c chopped onion
° 2 tbsp All-purpose flour
° 1 cup beef broth
° 1/2 tsp.
* Methods :
In a bowl, combine ground beef, eggs, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce.
Form to thick pancakes.Heat oil in skillet on medium heat.Fry the pancakes and onions in the oil until the pancakes are well browned.
Transfer the steaks to a plate, and leave them hot.Sprinkle the flour over the onions and broth in the skillet. Stir in the flour with a fork, scraping the beef bits off the bottom while stirring.
Gradually mix in the meat broth. Season with seasoned salt. Simmer, stirring, over medium-low heat for 5 minutes, until broth thickens.
Reduce the heat, return the pancakes to the broth, cover, and simmer for another 15 minutes.