Hamburger Steak with Onion Gravy

Hamburger meat is a lifesaver for home cooks. When you’re out of ideas and don’t really feel like experimenting, cooking with hamburger meat can save you lots of time and money. Plus, it’s delicious and your kids will never complain. It is also a great source of protein. This Salisbury steak with mushroom gravy is an excellent variation for days when you don’t feel like looking up new recipes. Use the hamburger you have in the freezer and whip up some gravy. The mushroom flavour coats the meat and there is still enough gravy left for your side. If you want to add more flavour to the gravy, try adding bell peppers and onions. They will not only add lots of fibre and flavour, but also spice up your steak with some colour.

1 lb ground beef
1 egg
⅓ cup breadcrumbs
½ tsp. black pepper, freshly cracked
1 tsp. sea salt
½ tsp. onion powder
1 clove garlic, minced
1 tsp. Worcestershire sauce
1 Tbsp. oil
1½ cup onions, thinly sliced
2 Tbsp. all-purpose flour, unbleached
1 cup beef broth
½ tsp. sea salt

In a huge bowl, combine the ground meat, egg, bread pieces, pepper, salt, onion powder, garlic and Worcestershire sauce. Structure into thick patties.

Heat the oil in a huge skillet over medium intensity. Broil the patties and onion in the oil until patties are well seared. Eliminate the meat patties to a plate and keep warm.

Sprinkle flour over the onions and drippings in the skillet. Mix in flour with a fork, scratching pieces of meat off of the base as you mix. Progressively blend in the meat stock.

Season with prepared salt. Stew and mix over medium-low intensity for around 5 minutes, until the sauce thickens. Go intensity to low, return patties to the sauce, cover and stew for an additional 15 minutes.