Hamburger Gravy Steak (Print-Friendly Version)
# What You'll Need:
→ Patties
01 -
A big egg, just one
02 -
Chopped onion, 40 g
03 -
454 g beef, ground
04 -
Breadcrumbs, 60 ml
05 -
Dash of garlic powder, about 5 ml
06 -
Black pepper and salt, add what you feel like
→ For cooking and gravy
07 -
Fresh parsley, chopped for sprinkling
08 -
Beef broth, 355 ml
09 -
Worcestershire—pour in as much as you're feeling
10 -
All-purpose flour, 16 g
11 -
Vegetable oil, 30 ml
# Step-by-Step Directions:
01 -
Sprinkle parsley on top. Hand out hot. Pile beside mashed potatoes or scoop over rice to finish it off if you like.
02 -
Drop those patties back in the skillet. Pour some gravy over so they get coated. Let them hang out for five minutes, nice and low, so flavors mix.
03 -
Slowly pour in your broth, scraping up those stuck tasty bits. Splash in Worcestershire. Let it bubble gently till it's a little thick—couple minutes should do it.
04 -
On low now, stir flour into that same pan. Keep it moving a minute or two till it looks pale gold but not browned.
05 -
Throw oil into a big pan over medium-high heat. Sear the patties on each side for 3 or 4 minutes, till brown all over. Move them out so you can make the gravy.
06 -
Take the meat mixture and shape into four even ovals, maybe two centimeters thick. Try to keep them the same so they cook evenly.
07 -
In a large bowl, toss in the beef, onion, breadcrumbs, garlic powder, egg, and your salt with pepper. Get your hands in there and mix until just combined—go gentle, don't mash too much.
# Helpful Notes:
01 -
Sautéed mushrooms or extra caramelized onions stirred into the gravy pushes the taste up another level.