Hamburger Steak

[Tool-Slinger]

One of my favorites in a resturaunt, but recently learned to make at home. Just as good as I get eating out, however simple it may be.

End dish is hamburger 'steak' with mash potatoes smothered in brown gravy.

Mix your hamburger with worchestershire/A-1/black pepper. You can make many patties and throw them in the freezer.

Gravy is browned table-spoon or two of lard and flour then toss in a can of campbells french onioin broth. The gravy is the tricky part,.. if it seems watery just simmer it and it will thicken. If it is not dark enough to your liking, then you browned too much flour to start, correct by adding more broth.

[key]

Here is a neat little twist on your hamburger steak....

Save the small styrofoam meat trays that you get when you buy small quantities of meat.

Form your steaks in them and freeze.

P.S. I sometimes add Italian sausage meat to hamburg steaks.


MAN YOU HAVE MADE ME HUNGRY!

[Tool-Slinger]

Sausage,.... YEAH BUDDY!!!!!!!!!!!!

This is a dish for those who like the spicy, so seasoning the meat is key. I hope some others chip in with gravy recs, but mine is as good as I get when I eat out.

This is a good meal for a/c techs, because you can pull it and cook it without alot of planning.

[key]

Sausage,.... YEAH BUDDY!!!!!!!!!!!!

This is a dish for those who like the spicy, so seasoning the meat is key. I hope some others chip in with gravy recs, but mine is as good as I get when I eat out.

This is a good meal for a/c techs, because you can pull it and cook it without alot of planning.

Your gravy thing is a perfect quick fix, and good. Try (almost) burning onions in the bottom of the pan, then do the gravey...

NOW I"M REAL HUNGRY:)

[Green Mountain]

You can make gravy out of most anything that has a fat content.

4 tips I have found over the years are:

1. Put a little lemon juice in the meat stock. About a teaspoon.

2. Use Wondra brand flour to thicken gravy and sauces. It is make for this purpose and you will minimize lumps. http://www.gourmetsleuth.com/Images/wondra2.jpg

3. Use a wisk to make gravy.

4. If you end up with really lumpy gravy then run it through a strainer.

[2hot2coolme]

I use this for the same thing you're talking about...except I call it salisbury steak. http://www.mccormick.com/productdetail.cfm?id=6277

I'll add a little flour to make it a little thicker.