Pure comfort!
Comfort food that is. Hamburger Steak smothered in Country Gravy is the epitome of comfort food. I made a batch the other night. Good stuff.
The secret, I believe, is the right choice of ground beef. Ground chuck (80/20 or 85/15) is too greasy for my liking. The 96/4 burger doesn’t have enough grease for the gravy. 92/8 is just right.
Here’s how I do mine.
In a large bowl, combine1 ½ lbs. burger, 1 egg, ½ C bread crumbs, 1 T catsup, 2 t Worstershire, ½ t onion powder, ½ t garlic powder and ½ t seasoned salt. Form four nice patties and brown in the oil till just pink inside. Remove from heat, keep warm and set aside.
You should have about 2 T of pan drippings, if not add enough butter to make the 2 T. Mix ¼ C flour into the drippings and then begin to add the 2 C whole. milk slowly into the pan, stirring constantly. Season the gravy with another ½ t of both onion powder and garlic powder. Cook several minutes till thick, then pour the gravy over the hamburger steaks (with mashed potatoes on the bottom) and serve. Pure comfort indeed.
Hamburger Steak with Country Gravy
1 1/2 pounds 92/8 ground beef
2 T LouAna Vegetable Oil (Or Wesson if you must)
1 egg
¾ C breadcrumbs
1 T catsup
2 t Worcestershire Sauce
½ t onion powder
½ t garlic powder
Gravy
1 /4 C all-purpose flour
2 C whole milk
1 or 2 T butter
½ t garlic powder
½ onion powder