Tuesday, June 7, 2011

Smothered Hamburger Steak with Mushroom & Onion Gravy

Smothered Hamburger Steak with Mushroom & Onion Gravy from A bloggable Life

recipe adapted from Southern Living Quick & Easy
•2 pounds ground round (fresh, not frozen)
•2 large eggs, lightly beaten
•1/2 cup unseasoned bread crumbs (plus more if needed)
•1 box (2 envelopes) Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix
•1 envelope (.87 ounces) McCormick® Brown Gravy Mix
•1 package (8 ounces) fresh button mushrooms, destemmed, wiped clean & sliced to 1/4 thickness
•1 medium onion, halved and thinly sliced
•2 tablespoons vegetable (or canola) oil
•3 cups water
•1/2 teaspoon freshly ground black pepper (or more to taste)
•optional - table salt (to taste)

In a medium-sized mixing bowl, thoroughly combine fresh ground round, eggs, bread crumbs (using more or less as needed to bind patties), 1 envelope Lipton® Recipe Secrets® Beefy Onion Soup & Dip Mix, and 1/2 teaspoon freshly ground black pepper. Shape mix into generous, palm-size patties (approximately 4" in diameter)---should yield approximately 7-8 patties. For safe handling of ground beef, check out this page on ground beef & food saftey from the USDA.

Heat oil in a large skillet over medium-high heat. Add patties and cook about 2-3 minutes on each side, until just browned. As patties are browned, remove each to an oversized baking dish (approximately 11"x15") sprayed with non-stick cooking spray; set pattie-filled baking dish aside and preheat oven to 325 degrees F. To still-warm skillet (with oil & meat juices), add mushrooms and onions; saute over medium heat until tender, about 5 minutes. Use a slotted spoon to remove softened mushrooms and onions to a small bowl to cool. In same skillet, add remaining envelope of beefy onion soup & dip mix, plus single envelope of brown gravy mix, 2 tablespoons all-purpose flour and stir into remaining oil until smooth. Immediately add 3 cups water and bring gravy mixture to a boil, stirring constantly. When gravy begins to boil, lower heat to a simmer and stir mixture occasionally---until gravy begins to thicken---about 3-5 minutes. As gravy thickens, add drained mushrooms and onions back into gravy mixture in skillet, stirring until combined. Pour mixture evenly over patties in baking dish, and place dish in preheated 325 degree F oven to warm through and finish cooking the patties, about 20-30 minutes or until patties register 160 degrees F with a meat thermometer.

While smothered hamburger steaks bake, cook desired amount of eggs noodle or rice according to package directions. Serve cooked, smothered hamburger patties atop egg noodles or rice (cook's choice) and pair with your favorite vegetable(s). Stored airtight, leftover patties can be kept in the refrigerator up to 3 days.

Yield: 6-8 smothered hamburger patties.

Review: These tasted great. The patties where moist and the gravy/sauce was very good. This is is a dish I will make again! Plus it was supper easy to put together

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