Ground beef is on the dinner rotation here, mainly because I’m raising carnivores. However, it’s also because it’s kind of my default mode if I haven’t really planned anything for dinner and I’ve just walked in from work where these kids are expecting dinner again (even though they just had dinner last night…sheesh).

Please note, I don’t serve it every night or anything, but if you’re me, there’s only so many things in your ground beef repertoire, and it can get a little boring.

It may be a southern thing, but hamburger steak is a variation on the hamburger and some form of tomato sauce theme. Now, I know it’s not really steak, but ground beef and gravy, it’s just something a little different, and you know it beats turkey leftovers right now.

My mother-in-law makes it, and it’s really good. I can’t quite figure out how she does it, but I’ve tried, using a conglomeration of various recipes from around the Internet.

I made it this way the other night:

Hamburger Steak

1 pound lean ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 teaspoon (or more, if you love it like I do) Worcestershire sauce
1 tablespoon vegetable oil
1 cup chopped onion (I use the frozen chopped onions, I wish I had invented that.)
2 tablespoons flour
1 can of french onion soup (I didn’t have any plain beef broth, but this was good.)
1 tablespoon red cooking wine

Directions:

- In a large bowl, combine the first 7 ingredients, divide into 6-8 patties
- Get an assistant (A hamburger helper? Sorry…) and fry the patties and onions until they are done:

- Drain and remove from skillet
- Gradually add the flour until and mix with drippings already in the skillet
- Add the beef broth (or, french onion soup in my case), wine and seasoned salt.
- Simmer and stir for about 5 minutes, until the gravy thickens.
- Add the patties back to the gravy, cover, and simmer for another 15 minutes.

They turned out quite well, but I somehow forgot to take a picture of the finished product, so you’ll have to use your imagination, but I think it’s a keeper!

Do you have any new or different ideas for ground beef recipes? Lay ‘em on me.

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