Hamburger Steak

Hamburger Steak

2 lb. of Ground Beef
1 Teaspoon of Garlic Powder
1/2 Tablespoon of Salt
1/2 Teaspoon of Pepper
1/2 Tablespoon of Worcestershire Sauce
1/2 Cup of Italian Breadcrumbs
1 Egg

Gravy

1 Tablespoon of Vegetable Oil
1 Onion (Sliced)
1/2 Stick of Unsalted Butter
1/4 Cup of All Purpose Flour
1 (14.5 oz) Can of Beef Broth
1 Cup of Water
1 Teaspoon of Cajun Seasoning
1 Teaspoon of Garlic Powder


Start out by heating a large pan or pot over medium-high heat.
Slice the onion and move off to the side.
In a bowl mix together the 2 pounds of ground beef, garlic powder, salt, pepper, Worcestershire sauce, bread crumbs, and egg.
Make six evenly portioned hamburger patties.
Add the vegetable oil to the pan.
Drop in three hamburger patties, and sear for 3 to 4 minutes on each side.
When done, place the patties off to the side.
Add the sliced onion to the pan. Begin moving the onion around the pans to break up any bits on the bottom.
After a few minutes, move the onions to one side of the pan, and drop the half-stick of unsalted butter on the opposite side.
Once the butter has melted, add the 1/4 cup of flour, and blend in.
Sauté the butter, flour, and onions together for about 20 minutes.
After 20 minutes, add a small amount of beef broth to the pan and blend.
Once you see a creamy mixture, then add the rest of the beef broth.
Next add a cup of water, Cajun Seasoning, and Garlic Powder.
Blend ingredients, bring to a slight boil, cover, and then lower to simmer for 30 minutes.
After 30 minutes, add the patties back to the pan. Scoop some of the onion gravy over the top of the patties, raise the heat to a slight boil, cover, lower to simmer, and let cook for another 30-40 minutes.
Cook up some Mash Potatoes, and enjoy!

The Cajun Ninja

Easily the best HB steak recipe I have ever eaten. The onion gravy is dynamite.

I really like the Cajun Ninja recipe. That onion gravy is money.

Cajun Ninja is the only answer. Might have to do this, this weekend since I havent fixed this in awhile

quote:

---

1 Tablespoon of Vegetable Oil

---

I do a butter roux for mine, but I pretty much follow the same thing you do here. The butter tastes great in it, and then I throw a bit more at the end after I turn off the fire to thicken it up some and add that bit of shine

I use a pound of ground beef and a pound of ground venison. It is a house favorite.

quote:

---

Cajun Ninja is the only answer

---

The difference between his and what I grew up eating from my mother and both grandmothers as well as what I cooked myself for years is the amount of time spent building the gravy. It makes a huge impact on the quality of the outcome. That was the game changer for me in regards to his rendition of this dish. When you spend that much time on a gravy, it better be good, and it is.

My Cajun folks, from Abbeville, don’t make gravy with flour…it’s a grease/(onion if you will) gravy from round steak, a grease gravy from turkey, pork…and yes even hamburger meat. No gravy is thick, hell the gumbo is even thin.

Where’s the Cajun Ninja from?

Start with fresh ground chuck roast and dont pack it tight.

Seasoned beef. Cook to medium. Remove.

Cook onions/mush/garlic in butter/oil. Add flour. Cook down a bit. Add beef stock and let it thicken. Add patties back and let go for 5min.


One of the easier things to prepare and hard to mess up.

quote:

---

My Cajun folks, from Abbeville, don’t make gravy with flour…it’s a grease/(onion if you will) gravy from round steak, a grease gravy from turkey, pork…and yes even hamburger meat. No gravy is thick, hell the gumbo is even thin.

---

This is the way….