Ingredients: |
Ingredients: Hamburger Steaks
2 Tablespoons olive oil
1 ½ lbs. ground beef, 85% lean
4 Tablespoons frozen butter, shredded
½ cup yellow onion, very finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire
3 cloves garlic, minced
Salt/Pepper
Gravy
2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, divided
1 cup chicken broth
1 cup beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch
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Directions: |
Directions:Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
Form into evenly sides oval steaks. Refrigerate for 15 minutes. Meanwhile, measure out remaining ingredients.
Remove meat from fridge and season each side with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear on each side for 2-3 minutes, handling gently. Set aside.
Make the Gravy
Decrease heat to medium-low. Melt 2 Tablespoons butter in the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the skillet to lift up any remnants of meat, this will give the gravy extra flavor.
Mix the cornstarch and cold water until fully smooth and combined.
Bring the gravy to a boil and whisk in the cornstarch mixture. Once thickened, decrease heat to medium-low.
Finish the Dish
Add the steaks back to the skillet and spoon the gravy on top. Cover for 10 minutes, or until cooked through. The internal temperature should be 160° F.
Swirl in remaining 1 tbsp. cold butter at the end. This is a chef-inspired finishing technique that adds a smooth, velvety finish to the gravy. |
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