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Classic Hamburger Steak
Growing up in Hawaii, one of my favorite dishes, was the classic plate lunch meal, hamburger steak. A basic, homey comfort food that hit the spot. Usually smothered with a rich brown gravy with mushrooms and onions, served with two scoops of rice and of course Hawaiian style macaroni salad.
I revisit this classic dish with creamy Yukon mashed potatoes and my take on Hawaiian style macaroni salad.
Ingredients
Serves 2
1 lb Ground Beef 80% Lean
1/2 tsp Weber Chicago Steak seasoning
1tbsp vegetable oil
Gravy
1/2 Medium Sweet Onion sliced
8oz Mushrooms sliced
1 1/2 cups Beef broth
2-3 Garlic cloves chopped fine
1/2 tsp salt or to taste
1/2 tsp course black pepper
1 tsp Italian parsley chopped
1 tbsp butter
1 tbsp corn starch
Instructions
Form the hamburger into four large patties, do not mash them just gently form four round balls and smash them into the patties. Add the seasoning to the both sides of the patties.
Heat a large skillet, add a oil, sear the patties on both sides about 2-3 minutes each side. Remove from pan and set aside, cover with aluminum foil.
In the same pan add the butter, onions and mushrooms, add the garlic and sauté until tender. Add the beef broth, in a separate small bowl, mix the cornstarch with equal amount of water. Add the cornstarch mixture to the gravy and bring to a boil the gravy will thicken. Return the patties to the skillet and gravy and simmer for 8 minutes.
Serve over rice or mash.
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