Hamburger Steak (photos)

We went to Piggly Wiggly Friday night for ground meat to make burgers and what looked best in their meat counter was ground round. It was far and above better than second choice and was what I left with. The burgers were good and we formed the leftover meat into patties and froze it for future use.

I used some of those frozen patties today to make hamburger steaks smothered in onion gravy.

Cooked from frozen in a sauté pan with black pepper and Lawry's Garlic salt.



While cooking the meat, I made rice to go with our hamburger steak





and Lima Beans



And Steamed Cabbage, which is in another post.

The ground round had very little fat and cooked remarkably dry.



Stopped cooking with it probably still pretty rare and set it aside



then added oil to the pan and began cooking the onions that would eventually go into my gravy. There was no fat from the meat, but plenty of bits to deglaze and improve my gravy as the onions rendered their moisture.



I added maybe three Tablespoons of AP flour. You need to do that before the onions get fully caramelized because they will continue cooking as the roux for the gravy browns.



The roux is almost there.



When the roux was ready, I added water, a little "Better Than Bullion" and returned the hamburger patties to the pan to finish cooking.



Simmer cooked this for about twenty minutes while finishing up the meal.



Not a bad late lunch today







It is a shame that running a restaurant is such incredibly hard work because I am certain I could be an excellent Truck Stop Chef.

Somewhere a truck driver just sighed and doesn't know why.



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