You are currently browsing the category archive for the ‘gravy’ category.
This is a great meal if you have some ground hamburger, some potatoes, and not much else. Whatever you have lying around you can throw in — onions, celery, green peppers, carrots. Sure, any Sunday dinner that puts the words “hamburger” and “steak” next to each other is sure to be just a little tacky or white trash, but that doesn’t mean it’s not delicious.
Tonight we had an early dinner — and made corn and buttermilk biscuits to go along with the main dishes. Then, due to gravy overdose, I took a nap.
For the steaks and gravy:
- 1 pound ground beef
- 1 white onion
- 1 cap of Kitchen Bouquet (I love this product and use it all the time)
- 1/4 cup oil
- 1/4 cup flour
- 2 cups water
In a large bowl, mix the ground beef with anything you’d like that you can find around your kitchen. For example, today I put in some garlic, some steak seasoning, some rosemary and thyme, some onion, some minced celery, some parsley, some red pepper, some cumin — it should be sort of like an Everything Bagel, except with meat. Don’t go overboard, but have some fun. Once your meat is seasoned, separate it into three or four patties and fry them in a large saucepan.
When the steaks are about 80% cooked, take them out and place them on a plate. Pour you oil into the saucepan and whisk in your flour after the oil starts bubbling. Add the Kitchen Bouquet. After a minute or two, slowly whisk in the water until the gravy is as thick as you’d like it. Add salt and pepper to taste. Place your hamburger steaks back into the gravy, and mix in some of your white onion, which you have cut into wide rings (this way, people who don’t like onions can navigate around them). Cover and simmer for several more minutes.
As for the mashed potatoes, those are pretty run-of-the-mill: cube and boil three or four potatoe until tender (15 minutes or so). Drain the water, add some salt, pepper, milk or sour cream, and a little butter. Mash it all together.
Serve the burgers, gravy and onions on a bed of potatoes. Sop up all extra gravy with buttermilk biscuits. Happily slip into a gravy coma.