INGREDIENTS:
For the Hamburger Steak Patties
1 large egg
1/4 cup bread crumbs
6 slice of bacon, cooked and chopped
1 teaspoon of seasoned salt
3 tablespoons olive oil
1-1/2 pounds ground beef
1 large onion, diced
1 teaspoon garlic powder
1/2 teaspoons fresh black pepper
1 cup all purpose flour For the Brown Onion Mushroom Gravy:
1 large onion, chopped
1 cup of beef broth
1 cup of water
1/4 cup of all purpose flour
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 tablespoon of Worcestershire sauce
1 Tablespoon Gravy master (orange top)
2 cups of freshly sliced mushrooms
PREPARATION:
In a Large bowl join all the patty fixings EXCEPT for the flour and olive oil and blend well. Shape into 4 to 6 burger patties – generally a similar size. In your flour you put away, plunge every patty so the two sides are very much covered In a huge semi-profound cooking skillet, on medium intensity heat the olive oil and spot every one of the patties in the container. Cook until seared on the two sides, eliminate and save holding all the skillet drippings for the sauce In the dish with the drippings, include the cut onions to the skillet, add a tablespoon of water, and cook over medium intensity until softly caramelized, mixing regularly. In a different medium-sized bowl, whisk together the hamburger stock, water, 1/4 cup of flour, preparing salt, pepper,, Worcestershire and sauce master,until very much joined. Empty this combination into the skillet with the onions and mix continually, until blend starts to thicken. Return your cooked cheeseburger steaks to the skillet, flipping a couple of times to cover each side with the sauce, you need to ensure they retain the sauce on each side. Include your cut mushrooms, then, at that point, lessen intensity to a low stew. Cook, covered, for around 20 minutes longer being certain to flip them at regular intervals to keep them covered well.. Serve over buttered pureed potatoes
Enjoy !
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