Hamburger Steak with Onion Gravy
Hamburger Steak with Onion Gravy
"Quick, easy, and can be prepared ahead of time. Perfect for weeknight dinners!" - Chef Nick Miguel, Development Chef de Cuisine
Ingredients
- 2 1/2 pounds Ground beef or bison, 80/20
- 1 box Stove Top Stuffing Mix
- 3 Eggs, large
- 4 tablespoons Canola oil
- 1 piece Jumbo onion, julienned
- 2 packets McCormick Brown Gravy Mix
- 2 teaspoons Black pepper
- 2 1/2 cups Water
- French's Crispy Fried Onions (optional)
- Green onion, sliced (optional)
Instructions
Hamburger Steak
- Place ground beef into a large mixing bowl.
- Crush stuffing mix in a food processor or a zip-lock bag and add to the ground beef along with the eggs.
- Using gloves, combine the ground beef, stuffing mix, black pepper, and eggs until thoroughly mixed.
- Form the mixture into 8 equal-sized patties (about 6 oz each).
- Place patties in the refrigerator to set for about 10 minutes.
- In a sauté pan, heat canola oil over medium heat. Add sliced onion and cook for 5-7 minutes, stirring occasionally, until browned and translucent.
- In a separate pot, add in 2 ½ cup of cold water along with the brown gravy mix and heat while stirring until it begins to boil.
- Season the gravy with black pepper, then stir in the sautéed onions. Remove from heat and set aside
- Preheat a sauté pan over medium-high heat with canola oil
- Cook the patties in batches to avoid crowding the pan. Sear each side for about 3 minutes.
- Add the prepared onion gravy, bring to a simmer, and cook until the patties reach an internal temperature of 165°F and the gravy thickens slightly.
- Serve with white rice and garnish with sliced green onion and fried onions. Optionally you can add a fried egg for a hearty loco moco.
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