Beazell's Cook Book

Hamburger Steaks w/ Brown Gravy

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Hamburger Steaks w/ Brown Gravy



Hamburger meat patties:

2-3 pounds ground beef

3-4 tablespoons Beazell's Cajun Seasoning

1/2 cup plain bread crumbs

3 eggs


1 Vidalia onion, sliced


Basic brown gravy:

1/3 cup all-purpose flour

1/3 cup vegetable oil

1 medium onion, chopped

1  clove garlic, minced

Beazell's Cajun Seasoning

32 ounces beef stock

Optional  - 1 teaspoon Kitchen Bouquet



Mix all ingredients for the meat patties.  Make an indention in the middle of each patty with your thumb.  Fry them down in a deep skillet.  Once they are almost cooked thoroughly, add the sliced onions and finish cooking the patties. Drain all on a paper towel lined plate.

You will want to have your onion chopped and beef stock ready before you start your roux.

In a skillet, combine the flour and oil to make a roux and cook over a medium heat. Stir the mixture constantly so as not to burn your roux. Once the roux is starting to slightly brown, reduce your heat to low-medium and continue to stir. When it is at the color of peanut butter, add the onions and Beazell's Cajun Seasoning, to taste, and mix well. Once the onions are translucent, add the garlic and beef stock and reduce the heat to low. If you choose to add the Kitchen Bouquet, add it now. It will add flavor and provide darker brown gravy. Cover and stir periodically while you cook it for another 15-20 minutes. Once it has thickened up nicely, taste and add more Beazell's Cajun Seasoning to your taste; then it is ready to serve over the hamburger patties and/or rice and mashed potatoes.



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