hamburger steak

Low fat hamburger steaks smothered in a simple onion and mushroom gravy.

Healthy Hamburger Steak and Gravy

lb Ground Beef, 96/4

tsp Cajun Seasoning

tsp Black Pepper

Tbsp (15 grams) Yellow Mustard

Tbsp (16 grams) Olive Oil

Sweet Onion,

(8 ounces) Sliced White Mushrooms

C (240 milliliters) Beef Broth

Reduced Sodium Brown Gravy Mix

Tbsp (30 milliliters) Worcestershire Sauce

Heat a large skillet over medium-high heat with...

Heat a large skillet over medium-high heat with cooking spray.

Divide the meat into 4 quarters. Without over...

Divide the meat into 4 quarters. Without over handling, form each quarter into a thin patty and sprinkle one side with cajun seasoning and black pepper. Place the hamburger steaks seasoned side down in the skillet before sprinkling with the remaining seasoning and black pepper.

Cook for 3-4 minutes until a crispy brown...

Cook for 3-4 minutes until a crispy brown crust forms. Before flipping, spread the yellow mustard over the top of each hamburger steak. Flip and firmly press down.

Cook for another 3-4 minutes until cooked through...

Cook for another 3-4 minutes until cooked through (160F internal temp). Transfer the cooked hamburger steaks to a plate and set aside.

Add the oil to the pan, shortly followed...

Add the oil to the pan, shortly followed by the onion. Cook the onion until it begins to soften, about 4-6 minutes, before adding the sliced mushrooms and Worcestershire sauce.

Cook for another 2-3 minutes until the mushrooms...

Cook for another 2-3 minutes until the mushrooms develop some color and no liquid remains.

Reduce the heat to low-medium and add the...

Reduce the heat to low-medium and add the gravy mix. Stir well before adding the beef broth. Cook for 3-4 minutes until the gravy begins to thicken.

Add the hamburger steaks back to the skillet...

Add the hamburger steaks back to the skillet with the gravy and continue to simmer until the gravy fully thickens. Spoon some of the onion and mushrooms over the tops of the hamburger steaks to let the flavors get to know one another.

Once the gravy thickens, remove from the heat...

Once the gravy thickens, remove from the heat and serve. Enjoy!

Hamburger &quot;Steaks&quot; smothered in an onion brown gravy!

Salisbury Steak

beef

eggs

potato chips, (smashed)

dry mustard

garlic powder

Salt and pepper

butter

olive oil

onion, (thinly sliced)

beef broth, (more if needed for thinning)

Worcestershire

cornstarch

Combine the ground beef, eggs, potato chips, dry mustard, garlic powder, and some salt and pepper.

Using your hands, mix all the ingredients until fully combined. Form into four hamburger patties.

In a 12-inch skillet with the butter and oil over medium-high heat, fry the patties on both sides until no longer pink in the middle. (about 5 minutes a side)

Remove patties from the skillet and pour off any excess grease.

Hamburger Patties

Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, about 3-5 minutes.

In a small bowl, combine the beef broth and the corn starch. Mix well.

Add the beef broth mixture and Worcestershire sauce to the onions and stir as the mixture comes to a low boil. The sauce will reduce and thicken.

If the sauce appears too thick, you can add more broth for thinning.

Return the cooked hamburger patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

Gravy

Hamburger Steak with Onions

(40 g) panko breadcrumbs

¼ cup (60 ml) milk

½ lb (675 g) medium-lean ground beef

eggs, beaten

½ tsp sweet smoked paprika

tsp black pepper

tbsp butter

onions, thinly sliced

tbsp (30 ml) apple cider vinegar

beef broth

tbsp dark toasted flour (see note)

Worcestershire sauce

tbsp (15 ml) prepared mustard

In a large bowl, combine the breadcrumbs and milk. Let soak for 2 minutes. Add the meat, eggs, paprika and half of the pepper. Season with salt. With your hands, mix well to combine. Form into 8 patties.

In a large skillet over medium-high heat, brown half of the patties at a time in the butter, about 6 to 8 minutes. Season with salt and pepper. Set aside on a plate.

In the same skillet over medium heat, brown the onions for 5 minutes in the fat left over from the patties. Deglaze with the vinegar and let reduce until almost dry. While whisking, add the broth, flour, Worcestershire sauce and the remaining pepper. Bring to a boil and simmer over medium heat until the sauce thickens, stirring occasionally. Remove from the heat and whisk in the mustard. Return the meat to the skillet and cook for another 2 minutes or until the patties are cooked through. Adjust the seasoning.

Serve the hamburger steaks with the sauce and steamed or mashed potatoes, if desired.

Je la fais régulièrement, recette gagnante!!!

Succulent repas ce soir. Merci Ricardo & équipe, et certainement à refaire...

Les boulettes de viande sont excellente pour faire plus court j'utilise la sauce en sachet st Hubert aux champignons ou oignons .Vraiment délicieux...

Bonne recette faite avec deux tasses de PVT formé en croquettes et quelques ajustements pour que la croquette se tienne bien.  La sauce est très goûteuse.

Très bon.  Un goût un peu trop vinaigré m’inquiétait un peu mais si on laisse le vinaigre de cidre réduire à sec comme indiqué dans la troisième étape, c’est parfait.  Vraiment délicieux.  À refaire.

Mon mari me demandais s'il y en avait assez pour un autre repas

Galettes tendres et moelleuse et sauce aux oignons très réussies. Attention au paprika fumé :  il est 'envahissant' et supplante toutes les autres saveurs.

Mon chum a adoré! Moi, qui n'est pas une fan du boeuf haché, aussi!!

Vraiment très bon. La viande est légère et juteuse et la sauce....wow!

Avec une bonne purée de pommes de terre.

Merci Ricardo

Hamburger steak aux oignons

g (1/2 tasse) de chapelure panko

60 ml (1/4 tasse) de lait

675 g (1 1/2 lb) de boeuf haché mi-maigre

oeufs, battus

7,5 ml (1 1/2 c. à thé) de paprika doux fumé

ml (1 c. à thé) de poivre noir concassé

ml (2 c. à soupe) de beurre

oignons, émincés

ml (2 c. à soupe) de vinaigre de cidre

500 ml (2 tasses) de bouillon de boeuf

ml (2 c. à soupe) de farine grillée foncée

ml (1 c. à soupe) de sauce Worcestershire

ml (1 c. à soupe) de moutarde préparée

Dans un grand bol, mélanger la chapelure et le lait.
Laisser imbiber 2 minutes. Ajouter la viande, les oeufs,
le paprika et la moitié du poivre. Saler. Avec les mains,
mélanger jusqu’à ce que la préparation soit homogène,
puis façonner 8 galettes.

Dans une grande poêle à feu moyen-élevé, dorer la
moitié des galettes à la fois dans le beurre, soit de
6 à 8 minutes. Saler et poivrer. Réserver sur une assiette.

Dans la même poêle à feu moyen, dorer les oignons
5 minutes dans le gras chaud. Déglacer avec le vinaigre.
Réduire presque à sec. Tout en fouettant, ajouter le
bouillon, la farine grillée, la sauce Worcestershire et le
reste du poivre. Porter à ébullition et laisser mijoter à feu
moyen jusqu’à ce que la sauce épaississe, en remuant
à quelques reprises. Retirer du feu, puis incorporer la
moutarde. Remettre la viande dans la poêle et poursuivre
la cuisson 2 minutes ou jusqu’à ce que la viande soit
cuite. Rectifier l’assaisonnement.

Servir les <i>hamburger steaks</i> avec la sauce et des
pommes de terre vapeur ou une purée de pommes
de terre, si désiré.

<i>Hamburger steak</i> aux oignons

https://cdn.jwplayer.com/v2/media/O3BO1L2K

Comment griller de la farine

A classic Hawaiian dish, Loco Moco consists of steamed rice topped with juicy hamburger steak, fried egg and smothered in a flavorful mushroom gravy. You must give this easy recipe a try!

Loco Moco

onion ((½ for patty, ½

extra-virgin olive oil ((for sautéing onion))

¾ lb ground pork/beef ((¼ lb

panko (Japanese breadcrumbs) ((20 g))

egg (50 g w/o shell)

Tbsp milk

Worcestershire sauce ((for patty))

nutmeg

tsp kosher salt

button mushrooms ((3.5 oz, 100 g))

½ Tbsp extra-virgin olive oil

beef stock

soy sauce

salt

Tbsp potato starch

water

½ Tbsp extra-virgin olive oil ((for cooking the patties))

½ Tbsp extra-virgin olive oil ((for frying eggs))

servings cooked Japanese short-grain rice

eggs (50 g each w/o shell) ((for topping))

parsley ((for garnish))

Gather all the ingredients.

Chop the onion finely.

Heat 1 Tbsp olive oil in a large pan on medium-high heat and sauté the onion until translucent.

Turn off the heat and divide the sautéed onion in half (half for the gravy and half for the patty).

Cut mushrooms into thin slices. Heat ½ Tbsp olive oil in a small saucepan on medium heat and sauté mushrooms till soft. Add half of the sautéed onion and stir together.

Add 1 ½ cup beef stock, 1 tsp Worcestershire sauce, and 1 tsp soy sauce.

Skim any foam or scum on the surface. Season with salt and freshly ground black pepper.

In a small bowl, combine 1 Tbsp potato/corn starch and 1 Tbsp water and whisk well to mix together. Pour the potato starch mixture into the gravy and thoroughly mix together. Simmer till the gravy is a bit thicker. Turn off the heat and set aside.

To Make Gravy

In a large bowl, add the meat and the rest of the sautéed onion. Add ⅓ cup panko, an egg, 2 Tbsp milk, 1 tsp Worcestershire sauce, ½ tsp nutmeg, 1 tsp salt, and black pepper.

Mix the meat well until the mixture gets sticky and pale, and then divide into 4.

Make 4 large patties (or 6 medium patties if you like). Toss each portion of mixture from one hand to the other hand repeatedly about 5 times in order to release air inside the mixture. If you don’t release the air inside, the meat patties will crack. After tossing, make oval shape patties. The top should be slightly round and not flat. Keep the patties in the fridge for at least 30 minutes before cooking so that the meat combines together.

In a large pan, heat ½ Tbsp olive oil over medium heat and place the patties gently on the pan. Indent the center of each patty with 2 fingers because the center of patties will rise with the heat. Cook the patties for about 5 minutes. Do not flip until the bottom of the patties is nicely browned. Cover and cook for 5 minutes to thoroughly cook the inside of the patties (adjust cooking time depending on patty’s thickness). You can also re-heat the gravy and make fried eggs at this time.

Serve steamed rice on individual plates. Transfer the patties to the plates, pour the gravy, and top with a fried egg. Serve immediately.

To Make Patties

You can keep the leftovers in an airtight container and store in the refrigerator for 3 days or in the freezer for a month.

To Store

Tender ground beef patties simmered in a savory onion and mushroom gravy. Cozy comfort food, hamburger steaks are a quick and easy meal for busy weeknights.

Hamburger Steaks

onion powder

pepper

bread crumbs

butter divided

mushrooms

onion

garlic

flour

parsley

In a large bowl mix together the ground beef, soy sauce, garlic powder, onion powder, pepper, salt, bread crumbs and egg. Mix only until combined, don’t overmix. Shape into four equal patties.

In a large skillet over medium-high heat melt 2 tablespoons of butter. Add the ground beef patties and cook about 4 minutes on each side until browned (they will cook further in the sauce later). Remove from skillet and place on a plate.

Using the same skillet reduce the heat to medium and add the remaining 2 tablespoons of butter. Add in the sliced onions and mushrooms and cook for 5-6 minutes or until softened and browned.

Add the garlic and cook for an additional minute.

Sprinkle the flour over the mushrooms, onions and garlic and stir while cooking for one minute.

Add the beef broth and Worcestershire sauce and salt and pepper to taste and cook for about 5-6 minutes stirring frequently.

Add the hamburger steaks back into the skillet (along with any juices on the plate) and cover them with the gravy.

Cover with a lid and reduce heat to a simmer and cook for another 10 minutes.

Remove lid and cook another 10-15 minutes letting the sauce thicken.

Garnish with chopped parsley.

This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. A comfort food classic that makes for the perfect easy dinner option!

Hamburger Steak with Mushroom Gravy

beef (I use 90% lean)

breadcrumbs

onion (finely minced)

Italian seasoning

ketchup

mushrooms (I used cremini)

onion (chopped)

garlic (minced)

salt and pepper

Heat the olive oil in a large pan over high heat.

Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.

Shape the meat into 4 equal sized oval shaped patties.

Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.

For the steaks

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.

Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through. Sprinkle with parsley, then serve.

For the gravy

This Japanese hamburger steak is so irresistibly tender and and juicy with scrumptious flavors that will have you craving for more. Paired with homemade demi-glace sauce, this easy hambagu is the perfect dish to add your dinner rotation.

Melt-In-Your-Mouth Japanese Hamburger Steak

tbsp cooking oil (divided)

beef (mixed with pork if desired)

panko breadcrumbs

milk

tbsp ketchup

tbsp worcestershire sauce

tsp salt

tbsp all purpose flour

mirin

tbsp sugar

Combine panko breadcrumbs and milk in a small bowl. Set aside while preparing the other ingredients.

Heat oil in a pan over medium heat and add onion. Lightly season with salt and sauté for 2-3 minutes or until the edges are golden brown. Set aside to cool completely.

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Top Tags

Healthy Hamburger Steak and Gravy

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Hamburger steak aux oignons

Loco Moco

Hamburger Steaks

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Melt-In-Your-Mouth Japanese Hamburg...

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