Categories: Meals
Ingredients
- 1 lb. ground chuck
- 1 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1 medium Vidalia onion, coarsely chopped
- 8 oz. pkg. fresh mushrooms, quartered
- 2 tbsp all-purpose flour
- 1 1/4 cups beef stock
- Dash of Worcestershire
- Garnish: finely chopped fresh parsley
Directions
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Shape meat with hands into 4 patties. Season both sides of patties with 1 tsp salt, 1/2 tsp pepper, and garlic powder.
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Place a cast-iron skillet over medium heat 1 minute or until hot. Add patties, and cook 4 minutes on each side. Transfer patties to a plate, reserving drippings in skillet.
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Add oil to reserved drippings in skillet, and cook over medium heat until hot. Add onion, mushrooms and remaining 1/2 tsp alt and 1/2 tsp pepper; saute 8 minutes or until onion is slightly browned and tender.
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Sprinkle flour over onion mixture. Cook, stirring constantly with a wooden spoon, 1 minute or until flour is thoroughly blended and smooth. Slowly stir in Worcestershire and bring mixture to a light boil, stirring constantly.
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Reduce heat to medium-low, add patties to skillet, and simmer 10 minutes or until patties are thoroughly cooked and gravy thickens. Place patties on individual serving plates, and top each with gravy.
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