Hamburger steak with gravy
- 1-1/2 pounds of ground chuck
- 3/4 cup of onion, chopped
- 1 egg
- 1 teaspoon of seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoons freshly cracked black pepper
- About 1/3 cup of all purpose flour, for dipping the patties in
- 3 tablespoons of canola oil
- 1 large onion, halved and thinly sliced
- 1 cup of beef broth
- 1 cup of water
- 1/4 teaspoon of seasoned salt
- Additional freshly ground black pepper, to taste
- 1/4 cup of all purpose flour, for the gravy
- 2 cups of sliced mushrooms, optional
Heat the oil over medium high in a large heavy bottomed skillet(I use my cast-iron). Meanwhile, put the ground chuck in a medium size bowl and to that add the chopped onion, egg, seasoned salt, garlic powder and pepper and gently combine. Flatten the top of the meat and then score across it with the side of your hand to mark off 4 to 6 equal sections. Pull up one section at a time and form each into patties. Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. Remove and set those aside for now.
Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized. While the onions are cooking, whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt and pepper to taste; stir until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer; cook, covered, for about 20 minutes longer.