Tay's Hamburger Steak

Hamburger steak. I hate it. I've always hated it. And yes, hate is a strong word, but that is exactly how I feel about hamburger steak. I've always thought it was utterly disgusting. So, who would have thought that I request my husband make it?!

Apparently, my whole life I was eating (moving food around on my plate to make it look like I ate it!)  less than par hamburger steak (sorry mama!). Then my Tater googled various hamburger steak recipes, perused our cookbooks and came up with his own recipe...and it's delicious.

Tay's Hamburger Steak:

1 pound ground chuck

1 egg lightly beaten

1/4 cup breadcrumbs

Dash Black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp Worcestershire Sauce

1 vidalia onion (could use white or yellow also, your preference)

1 red onion (Tay loves red onions, but you don't have to use them)

1 green bell pepper

self rising flour

1 tbsp oil

Gravy:

2 cups beef broth

1/4 cup self rising flour

Mix together the meat, slightly beaten egg, breadcrumbs, pepper, onion powder, garlic powder, and Worcestershire sauce. Then form into patties.

Once patties are formed, heat the oil in a skillet over medium heat. 



While the oil is heating up, place some self rising flour onto a plate and coat the patties in flour.

Then take a break from all your hard work, and make an afternoon toddy. We recommend Maker's Mark, to each his own. And we recommend the Mississippi State tumbler, but once again, to each his own!



Once the oil is hot, and the patties are sufficiently coated in flour, throw them in the skillet to cook. Cook them for about 4 minutes on each side.

While the meat is cooking, cut up your veggies. Use as much or as little as you like. As for me, I love bell pepper and Tay loves onions, as the above plate shows!

My two boys in the kitchen. Norm isn't helping, just destroying a Mountain Dew box. And being an all around nuisance :)

 

Once the meat is cooked, take it out and add the veggies. You want to cook them just until they start to get soft.

 

Once the veggies are cooked, remove them and set aside.

 

 Now it's time for the gravy!

The original recipe called for 2 cups of beef broth. We never have beef broth, but had bullion cubes, and thought it would suffice. It did! If you use bullion cubes, dissolve 2 bullion cubes in two cups of hot or boiling water. Then alternate adding your beef broth and flour into the skillet until the gravy looks gravy-ish and is the consistency what you like.  

Once the gravy is gravy, add the patties back into the skillet. Spoon gravy over the patties. Add the veggies. Simmer on low for 5-15 minutes.
 

The secret to mashed potatoes ( or smashed) as I call them: green onions.

 

Cook your taters. Drain your taters. Add 2 tablespoons of butter and a ton of ranch, homemade of course. Then add some green onions (to taste) and bacon bits or real bacon (to taste). The twice baked potato effect, without the twice baking! Salt and pepper to taste.

The finished product. Hamburger steak, gravy, and smashed potatoes. And yes, we know there is an obesity epidemic in our country, and our state is the fattest, but if you look closely, there are veggies on the plate...smothered in gravy, but veggies nonetheless.