These were really good. I made six small patties out of this. I didn’t use sherry but thought that the taste was still excellent. I did dip each of my patties in flour on both sides before putting them into the frying pan.
Finally, after I added my flour and beef broth to the onions, I added 1.5 cups of milk and let it come to a boil. Then I mixed 2T of flour with 1/2 cup of milk and slowly poured it into the broth mix.
Once it was thickened, I returned the “steaks” to the gravy mixture. They tasted wonderful like this!
The recipe I’m sharing with you today is for a country hamburger steak with no bells or whistles.
Even though I love adding new things like bell peppers and celery and swapping out things occasionally, sometimes you just want a straight-up southern classic. Pure, plain, and simple.
2 lbs. Ground beef
1 C. Bread crumbs
2 Large eggs
2 Tbsp. Parsley flakes
1 tsp. Onion powder
1 tsp. Garlic powder
3 tsp. Worcestershire sauce
1 Onion thinly sliced
1 Tbsp. Olive oil
2 Tbsp. All purpose flour
2 C. Beef broth
Salt and pepper to taste
In a mixing bowl, combine the ground beef, bread crumbs, eggs, parsley flakes, onion powder, garlic powder, worcestershire sauce
And salt and pepper to taste. Mix with your hands to combine thoroughly.
Form the meat mixture into 8 even sized patties.
Heat a skillet over medium high heat on the stove, and cook the patties until done to your liking. Remove and keep warm.
In a skillet over medium heat, add 1 tablespoon of olive oil.
Add the onions to the heated skillet and cook until softened.
Stir the flour in with the onions and saute for another 30 seconds.
Whisk the beef broth in with the onions and continue to simmer until the mixture has thickened into a gravy.
Return the meat to the skillet and cover with the gravy. Simmer for another 5-10 minutes before serving.