This hamburger steak is pan fried at the range and smothered in thick brown gravy with onions. Learn the easy chef-stimulated mystery in the back of making ultra-juicy, eating place pleasant steak patties!
- Hamburger Steaks
- 2 Tablespoons olive oil
- 1 ½ lbs. floor pork, 85% lean
- four Tablespoons frozen butter
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- three teaspoons Worcestershire
- three cloves garlic, minced
- 2 yellow onions, sliced into ¾ inch strings
- three Tablespoons bloodless unsalted butter, separated
- 1 cup chickens broth
- 1 cup pork broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 1/four cup bloodless water + three tablespoons corn starch
Prepare the Steaks
Shred the frozen butter.
Gently integrate the minced onions, butter, garlic, Worcestershire sauce, mustard, and the beef. Don’t overwork the beef or it’s going to make the steaks tough.
Form into lightly aspects oval steaks. Refrigerate for 15 minutes. Remove from refrigerator and season every aspect with salt and pepper.
Heat olive oil in a huge skillet over medium-excessive warmness. (Cast iron will sear the beef the best.)
Add the hamburger steaks and sear on every aspect for 2-three minutes. Set aside.
Make the Gravy
Decrease warmness to medium-low. Melt 2 Tablespoons butter to the pan and upload the onions. Cook for 15-20 minutes, till the onions melt and start to caramelize.
Add the fowl broth, pork broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula alongside the lowest of the pan to raise up any remnants of meat, this can provide the gravy greater flavor.
Mix within side the cornstarch and bloodless water till combined.
Bring the gravy to a boil and whisk within side the cornstarch mixture.
Continue to whisk and reduce warmness to medium.
Finish the Meal
Add the steaks returned to the pan and cowl for 10 minutes, till cooked through. The inner temperature must be a hundred and sixty degrees.
Swirl within side the closing 1 TBS bloodless butter on the quit. This is a chef-stimulated completing method that provides a velvety end to the gravy.
Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and roosted carrots!
Cooked and crumbled bacon is excellent to paintings into the beef.
Top the steaks with Swiss cheese and permit it soften earlier than serving.
Add mushrooms to the gravy if desired.
For creamier gravy, or to boom the amount of gravy, blend in a can of cream of mushroom soup on the quit with an non-compulsory dab of room temperature bitter cream!