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Hamburger Steak with Onions and Gravy Recipe



These were really good. I made six small patties out of this. I didn’t use sherry, but thought that the taste was stil 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!

I’m always so nervous trying dishes without reviews! But I just thought this sounded good. And it IS good, so that was a relief. I didn’t have sherry, but I looked up a substitution chart and it said I could use orange juice or pineapple juice. But I didn’t have those either! So I looked up aNOTHER chart and it told me I could use vanilla extract! So I did (one tsp for the one tbsp sherry). And the gravy just smelled so good. And thickened up wonderfully. All in all, a great, easy dish. Just serve over rice! 🙂

After we travel, Hubs and I crave an old-fashioned, comfort food dinner. I was on a plane at 37,000 ft. when I came across this recipe and couldn’t wait to get home to make it. I agree with Lisa completely, that this is reminiscent of an old-fashioned TV dinner, those with the aluminum trays, designed before the advent of microwave ovens. When I was a young girl, I remember a rare treat was to accompany Mom to the grocery store and choose a TV dinner. My favorite was Salisbury steak with mashed potatoes and corn (the deluxe version included a really awful brownie). This is what we craved, and this is what I attempted to recreate tonight with this recipe. In other words, I had no illusions that it would taste like anything else, and I was not disappointed. In keeping with that memory, I used cornstarch rather than flour for the gravy, as I remember those TV dinners having a translucent gravy. I cooked the heck out of the onions, until they were nearly caramelized – sweet, soft and so good. I cooked them separately, removed them from the pan, then fried up the hamburger patties. I tried making 8 of them as the recipe directed, but that was just too skimpy for me, so I made 6. I seasoned them following the recipe exactly – I wanted these simple, the kind of meal I recall growing up – nothing fancy, just delicious and satisfying. Since I served this with mashed potatoes (and corn of course!) I doubled the gravy (with no salt) and was pleased I did. We cleaned our plates.

This doesn’t apply to this recipe specifically, but I am sick and tired of reading bad reviews from people who haven’t even tried the recipe. Every cook tweaks a recipe a bit, but to give it a bad review? Too much time on their hands. Let’s see some of THEIR recipes!

this recipe is excellent as is. Please, people….review the recipe as it is, and rate it as it is!! Adding or changing the ingredients alters the recipe, and therefore is not a true rating of the original recipe.

We loved this recipe, thanks! I used French Onion soup instead of the beef broth, and would highly recommend using ground Angus for the beef. The flavor is wonderful, thanks!

This was VERY yummy!!! As always, I made the recipe EXACTLY as it is and I have to say I owuldn’t change a thing.

Good recipe, but using fresh herbs and spices really helps…fresh grated garlic, minced onions or grated onion, fresh cracked pepper etc. really makes a big difference…a little chopped parsley also adds something.

These were great! I decided to follow another user’s directions and add a splash of red wine vinegar (in place of the sherry that I didn’t have) and it pretty much ruined the gravy beyond belief. Don’t use vinegar! I luckily had an instant brown gravy mix that I whipped up last minute. Thank God you have to remove the meat or else it would have been ruined too! The way I saved it was great and I ate it on top of white rice.



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