Cooktop Cove: Tonight will be the 3rd time we are making this dish this month! It's THAT good y'all
By Robin Donovan
In the south, hamburger patties cooked in gravy are held in such high esteem that they’re called “hamburger steaks.” The recipe below might be called a “poor man’s steak dinner,” but to many southerners, it tastes like a million bucks. If you haven’t tried it, I’m willing to bet you’ll be sold after the first bite.
These hamburger steaks are made from a perfectly seasoned mixture of ground beef. Then they’re seared in a pan. The drippings combined with beef broth are cooked into a thick, rich gravy with tender caramelized onions. The meat finishes cooking in the gravy so the flavor permeates through and through.
Southern Smothered Hamburger Steak
4
15 minutes
35 minutes
50 minutes
1 pound ground beef
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 onion, thinly sliced
2 tablespoons all-purpose flour
2 cups beef broth
In a large mixing bowl, mix together the beef, Worcestershire sauce, salt, and pepper until well combined. Form the mixture into 4 patties.
Heat a large skillet over medium-high heat. Add the meat patties and cook for 3 to 4 minutes per side, until nicely browned (its okay if theyre not cooked through). Transfer the browned patties to a plate, leaving the fat from the beef in the skillet.
With the skillet over medium heat, add the onions and cook, stirring frequently, until softened and golden brown, 8 to 10 minutes.
Sprinkle the flour over the onions and cook, stirring constantly, until the flour begins to brown and gives of a nutty or toasty aroma. Add the broth and cook, stirring, until the mixture simmers and begins to thicken. Return the patties to the pan and let simmer for about 5 minutes more, until they are heated and cooked through and the gravy has thickened.
Serve the patties with the gravy and onions spooned over the top.
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