WOULD ANYONE HERE ACTUALLY EAT HAMBURGER STEAK WITH ONION GRAVY ??
\nIngredients
\nHamburger Steaks
\n2 Tablespoons olive oil
\n1 \u00bd lbs. ground beef, 85% lean
\n4 Tablespoons frozen butter
\n\u00bd cup yellow onion, very finely minced
\n2 teaspoons yellow mustard
\n3 teaspoons Worcestershire
\n3 cloves garlic, minced
\nSalt\/Pepper
\nGravy
\n2 yellow onions, sliced into \u00be inch strings
\n3 Tablespoons cold unsalted butter, separated
\n1 cup ckicken broth
\n1 cup beef broth
\n1 teaspoon onion powder
\n\u00bd teaspoon garlic powder
\n1 \u00bd teaspoons Worcestershire sauce
\n1\/4 cup cold water + 3 tablespoons corn starch
\nInstructions
\nPrepare the Steaks
\nShred the frozen butter.
\nGently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don\u2019t overwork the meat or it will make the steaks tough.
\nForm into evenly sides oval steaks. Refrigerate for 15 minutes. Remove from fridge and season each side with salt and pepper.
\nHeat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)
\nAdd the hamburger steaks and sear on each side for 2-3 minutes. Set aside.
\nMake the Gravy
\nDecrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
\nAdd the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.
\nMix in the cornstarch and cold water until combined.
\nBring the gravy to a boil and whisk in the cornstarch mixture.
\nContinue to whisk and decrease heat to medium.
\nFinish the Meal
\nAdd the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.
\nSwirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.
\nSpoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and rosted carrots!
\nNotes
\nCooked and crumbled bacon is wonderful to work into the meat.
\nTop the steaks with Swiss cheese and let it melt before serving.
\nAdd mushrooms to the gravy if desired.
\nFor creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!<\/p>\n
Enjoy !<\/p>\n
@tout le monde<\/p>\n","protected":false},"excerpt":{"rendered":"
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