Tuesday Night Hamburger Steak
This hearty meal always eased the pain of running Oklahoma drills well into the evening. Most often, Mama would serve this with whipped potatoes and green beans, both of which I'd drown in the thick, savory gravy. I stayed healthy throughout the season, so I like to think that the stead does of vitamins and minerals from the red meat, veggies, and cast-iron pan played a hand in putting that state championship ring on my finger.
Hands-on: 46 min. ~ Total: 46 min. ~ Serves: 4
1 lb. ground chuck
1 ½ tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
½ tsp. garlic powder
1 Tbsp. extra virgin olive oil
1 medium Vidalia or sweet onion, coarsely chopped
1 (8-oz.) package fresh mushrooms, quartered
2 Tbsp. all-purpose flour
1 ¼ cups beef stock
Dash of Worcestershire sauce
Garnish: finely chopped fresh parsley
1. Shape meat with hands into 4 (3-inch) patties (each about ¾-inch thick). Season both sides of the patties with 1 tsp. salt, ½ tsp. pepper, and garlic powder.
2. Place a 12-inch cast-iron skillet over medium heat 1 minute or until hot. Add patties, and cook 4 minutes on each side. Transfer patties to a plate, reserving drippings in skillet.
3. Add oil to reserved drippings in skillet, and cook over medium heat until hot. Add onion, mushrooms, and remaining ½ tsp. salt and ½ tsp. pepper; sauté 8 minutes or until onion is slightly browned and tender.
4. Sprinkle flour over onion mixture. Cook, stirring constantly with a wooden spoon, 1 minute or until flour is thoroughly blended and smooth. Slowly stir in beef stock, stirring to loosen browned bits from bottom of skillet. Stir in Worcestershire sauce, and bring mixture to light boil, stirring constantly.
5. Reduce heat to medium-low, add patties to skillet, and simmer 10 minutes or until patties are thoroughly cooked and gravy thickens. Place patties on individual serving plates, and top each with gravy.
Gent's Tips: If you are watching your red meat intake, you can also use ground turkey instead of beef. Trust me, my wife, Callie, encourages me to make the swap all the time, and to be honest, the dish turns out great every time. One note – I prefer using a true ground turkey mixture instead of just ground turkey breasts because the dark turkey meat adds a richer flavor and keeps the patties from drying out.