Beazell's Cook Book

Hamburger Steaks and Gravy by David Triche

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Meat Mixture:
2 lbs. Ground Chuck
1 lg. Onion, chopped
1 bunch Green Onions, chopped
1 large Egg, beaten
2 tsp. BeaZell's Cajun Seasoning
Italian Bread Crumbs

In a large bowl, combine ground chuck, onion, green onions, egg and cajun seasoning. Add enough bread crumbs to hold the meat together. Not too wet or dry. Make patties and set aside.

Gravy Mixture:
Oil (for frying & making the Roux)
1 stick Butter
All-Purpose Flour
1 Onion, chopped
1 bunch Green Onions, chopped
2 Tbsp. Beef Base (or Bouillon)
BeaZell's Cajun Seasoning
Black Pepper
Kitchen Bouquet (for color / optional)
Water

In a large skillet, add about 1/2 cup of oil and heat on medium fire. Add hamburger steak patties and fry until done. Remove from pan and add butter. When butter has melted, add enough flour to make a roux to the color of peanut butter. Add chopped onion and green onions and saute until soft. Add enough water to make a gravy (not too thin), beef base. Add kitchen bouquet to the color desired. Let cook for about 15 minutes. Season with BeaZell's Cajun Seasoning and black pepper. Return steak patties back into skillet and cook for about 30 - 40 minutes on a low heat, flipping patties occasionally. Serve with rice or mashed potatoes and a vegetable.

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