Attention: this has the potential to become an inescapable weekly fixture on your dining room table. Delicious alternative to regular burgers, especially when paired with mashed potatoes or rice. This dish lends itself well to personalization and modification. Southern cooking at its finest.
Modified slightly. Since I was out of beef base and worchestershire sauce, I used onion soup mix (a few tablespoons) for the fresh onion called for in the recipe. Even though I didn’t weigh it, I only ate about 20 ounces of hamburger.
I give it a perfect score because it was so simple and fast. The gravy has an excellent flavor. Also, I used half a packet of Beefy onion. The recipe explicitly mentions that adjustments can be made to suit individual tastes. What I value most in the world is how quickly and easily it can be done.
Wow, this is great! The spouse rejoiced to the highest degree. I love the gravy. It was served on a bed of mashed potatoes. I made the gravy by sautéing roughly a cup of chopped onion. To be repeated!
The salisbury steak was delicious. For the beef base, I used a beef boullion cube and reduced everything by half, except the soup and water. Simple and delicious.
With some hamburger steaks, some chicken broth, some worcestershire sauce, some onion, and a few other things, you may prepare a sweet and tasty hamburger steak with onion and gravy.
My kids really like hamburger steak with onions and gravy. As I prepare this tasty lunch, they eagerly gather around the kitchen to observe. This dish is delicious when cooked in a frying pan and covered in a rich brown gravy flavored with onions.
INGREDIENTS :
Quite a few big eggs
Onion, minced, 2 teaspoons
a single tablespoon of beef broth
Black pepper, 1/2 teaspoon
Three pieces of white toast
2 pounds of lean beef ground
A single condensed cream of mushroom soup (10.75 ounce) can
1 water can (10.75 ounces)
A Hint of Worcestershire Sauce
Instructions:
To begin, crack the eggs into a bowl and add the onion, beef base, and pepper. Put the bread in the bowl in big chunks that you’ve torn off. Add the ground meat once the bread has soaked for a few seconds. Incorporate the ground beef into the egg and bread mixture and shape into 8 patties.
Step 2: Fry the patties until browned and the meat is no longer pink in the center, about 8 minutes per side, in a large heavy skillet heated over medium heat. Do not eat the patties right away.
Step 3: Wipe out the pan, then add the mushroom soup, water, and Worcestershire sauce and stir until combined and smooth. Return the patties to the pan, cover with the sauce, and bring back up to a boil over medium heat. For around 20 minutes at a low simmer, the sauce will thicken and the flavors will meld.