Made this recipe many months ago....felt like having it again.....cuz it is good!
Was all out of ground chuck. Tossed 6 pounds through the grinder with the fine plate. My wife wasn't digging the course grind
Had never made these taters before. But many of you have posted them before so I gave them a try. I like them
The whole meal came out great. Very tasty!
Ingredients
MEAT MIXTURE
2 pounds Lean Ground Beef
½ cups Seasoned Breadcrumbs
2 teaspoons Dry Mustard
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper
GRAVY
1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
12 ounces of sliced mushrooms
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Kitchen Bouquet (optional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
More Broth If Needed For Thinning
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying
Preparation Instructions
Combine all the ingredients for the meat mixture and knead until all combined. Form into 6 ounce oval patties, then make lines across the patties to give them a “steak” appearance.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add the mushrooms and sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup, kitchen bouquet. Stir and cook to reduce.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
