Hamburger steak with onions and gravy
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | pounds | Ground chuck |
| ¾ | cup | Onion; finely chopped |
| 1 | Egg | |
| 1 | tablespoon | Worcestershire sauce |
| 1½ | teaspoon | Seasoned salt |
| ¾ | teaspoon | Pepper |
| ½ | teaspoon | Garlic powder |
| ⅓ | cup | Self-rising flour |
| (+ 1/4 cup) | ||
| 3 | tablespoons | Vegetable oil |
Directions
Recipe by: Fannie Flagg's Original Whistle Stop Cafe Cookbook 2 md Onions, Peeled -- thinly sliced 2 C Water ½ tsp Salt
Combine first 4 ingredients with 1 tsp seasoned salt, ½ tsp pepper, and the garlic powder, mixing well; shape into 4- to 4½-inch patties. Dredge well in ⅓ cup flour. Heat oil in a large heavy skillet (read cast iron) over medium-high heat, add patties, and cook until well browned on both sides. Remove from skillet and set aside.
Add sliced onion to skillet; reduce heat to medium, and saute until onion is browned. Combine water, ¼ cup flour, ½ tsp seasoned salt, salt and ¼ tsp pepper; stir until smooth. Stir into skillet and cook, stirring constantly, until thickened. Return steaks to skillet, turning to coat with sauce. Cover, reduce heat, and simmer 15 mins.
NOTES: This recipe yields a lot of gravy; naturally it is served : with rice and biscuits for sopping.