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When you have kids, the battle between order and chaos at home can take place on many fronts. Ordering Disorder is about ways to fight domestic entropy with organizing tips, tricks, meal ideas and more.
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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:
1 pound lean ground beef
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
- 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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