Tonight I cooked my husband’s favorite. I debated on whether I should write about such an easy meal. As I was pondering, I remembered that years ago, I didn’t have a clue on how to fix Hamburger Steaks. It would have been nice to have a guide to show me how to make them edible. I’ve learned little things that make the process easier and the result better.
The first thing I learned is if you want the best flavor possible, you have to start with ground chuck. Any ground meat will work, but the fat is where the flavor is when it comes to meat. I use salt, black pepper, and seasoned salt to season the meat. Then chop, really fine, onions and bell pepper. Mix this in with the meat until well-blended. Add a little flour to the mixture and stir well. I use a hamburger press to make my patties. Use waxed paper between the meat and the press so that it doesn’t stick.
When I cook Hamburger Steaks, I use my five-quart, Dutch oven. This way, I can make a gravy with the juice from the burgers. Start by putting just enough oil to cover the bottom of the pot. Turn the fire to high and allow the oil to get hot. Carefully place one or two patties in the oil. Fry for about two minutes per side, then turn the fire to medium. Cook until the juices run clear, usually about ten minutes.
When the Hamburger Steaks are finished cooking, there will be a dark crust remaining on the bottom of the pot. I add onions and seasoning mix to the pot, turn the fire to high, and close the lid. When I see steam escaping from the pot, I shut down the fire and let it sit for five minutes.
The crust can now be scraped easily from the pot. Add water to the pot and let simmer for approximately five minutes. To thicken my gravy, I make a mixture of flour and water. In a measuring cup, I put two parts flour to one part water… adding the water a little at a time and stirring. When the mixture is pasty, I smash the lumps of flour between the side of the cup and the back of the spoon. When the lumps are gone, add water.
Now, with the fire on high, pour a little flour mixture at a time into the gravy. Make sure to stir well the whole time. Do this until the gravy looks the desired consistency. Depending on the amount of gravy, all of the flour mixture may not be needed. At this point, I season with salt and pepper and use my hand blender to smooth the gravy.
So easy, but so good! Served with mashed potatoes and corn and my husband is happy!!
WHAT YOU WILL NEED: (what I used)
- 2-3 lbs Ground Chuck
- Salt, Black Pepper, and Seasoned Salt
- 1/2 cup Onion, chopped fine
- 1/2 cup Bell Pepper, chopped fine
- 2 tbsp Flour
- Vegetable Oil
- 1/2 bag frozen Onions
- 1/2 bag frozen Seasoning mix
- 1 1/2 cups Water
- 1/2 cup Flour
- 1/4 cup water
- Salt and Pepper, to taste