Hamburger Steak and Gravy

• Meat

  • 2 lbs 80/20 ground chuck
  • 1 cube Beef boullion

• Produce

  • 1 tbsp Garlic
  • 2 Onions

• Canned Goods

  • 1 qt Beef broth

• Condiments

  • 2 tbsp Catsup
  • 2 tsp Mustard, dry
  • 4 tsp Worcester sauce

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs, seasoned

• Other

  • 1 tsp Kitchen bouquet

Found on auntbeesrecipes.com

Description

Ingredients

• 2 lbs 80/20 ground chuck
• 1/2 cup seasoned bread crumbs
• 2 tsp dry mustard
• 1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
• 2 tsp worcestershire
• 1 Tbsp ketchup
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable Oil for frying (about 2 Tbsp)
• 2 onions thinly sliced
• 1 TBSP garlic, minced
• 2 tsp worcestershire
• 1 TBSP ketchup
• 1 tsp kitchen bouquet
• 2 TBSP all purpose flour
• 1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)

Directions

• Combine all the ingredients for the hamburger patties and mix thoroughly until combined Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through. Add oil to a skillet and cook over medium high heat until both sides are well browned. Remove the meat from the pan and reserve 2 Tbsp oil in pan. Add the onions. Cook for several minutes until very soft, stirring occasionally. Next add the minced garlic, stirring constantly for 1 minute. Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended. Now add in 2 cups of the beef broth, the worcestershire, ketchup and kitchen bouquet. Keep whisking for a minute then add the hamburger steaks back to the pan. Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.