2 lbs Ground Chuck (80/20)
1 Tbsp Steak Sauce (Lea and Perrins Traditional Steak Sauce, A1 or Heinz 57)
1 tsp Garlic Powder
1 tsp Salt
2 tsp Black Pepper
¼ cup Vegetable Oil for frying
½ Yellow Onion, coarsely chopped
1 cup sliced Button Mushrooms
3 cups Water or Beef Broth
Gravy:
1/3 Cup All Purpose Flour
2 Cups Cold Water
1 Tbsp Worcestershire Sauce
2 tsp Salt
1 Tbsp Black Pepper
1 tsp Garlic Powder
Form your hamburger patties. Cook your patties in Canola or Veg oil for 3-4 mins each side, just long enough to brown each side without cooking all the way through. After browning patties, set aside and put chopped Onions into pan and sweat down 5-7 mins. Next, add the mushrooms and sautee another 2 minuter. Put patties back in skillet. Pour in 3 cups water or beef broth. Simmer for 15 minutes, then flip the patties. Simmer another 15 minutes. You can cover with lid or let simmer without lid. Remove patties, onions, and mushrooms, and set aside.
In a pitcher add flour, cold water, and Worcestershire sauce. Mix thoroughly. Pour into skillet, stirring with fork constantly, cook for at least 2 minutes. Add black pepper and garlic powder.
Once your gravy is the right consistency, place patties back into gravy and cover them with thinly sliced onions and mushrooms. After gravy begins to boil, cover and simmer until patties are heated through. Remember to stir gravy and flip patties and baste patties with gravy after flipping them over each time. Give gravy a final taste test at the end and add more salt or pepper if needed. Serve with mashed potatoes and green beans.
1/3 Cup All Purpose Flour
2 Cups Cold Water
1 Tbsp Worcestershire Sauce
2 tsp Salt
1 Tbsp Black Pepper
1 tsp Garlic Powder
Form your hamburger patties. Cook your patties in Canola or Veg oil for 3-4 mins each side, just long enough to brown each side without cooking all the way through. After browning patties, set aside and put chopped Onions into pan and sweat down 5-7 mins. Next, add the mushrooms and sautee another 2 minuter. Put patties back in skillet. Pour in 3 cups water or beef broth. Simmer for 15 minutes, then flip the patties. Simmer another 15 minutes. You can cover with lid or let simmer without lid. Remove patties, onions, and mushrooms, and set aside.
In a pitcher add flour, cold water, and Worcestershire sauce. Mix thoroughly. Pour into skillet, stirring with fork constantly, cook for at least 2 minutes. Add black pepper and garlic powder.
Once your gravy is the right consistency, place patties back into gravy and cover them with thinly sliced onions and mushrooms. After gravy begins to boil, cover and simmer until patties are heated through. Remember to stir gravy and flip patties and baste patties with gravy after flipping them over each time. Give gravy a final taste test at the end and add more salt or pepper if needed. Serve with mashed potatoes and green beans.
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