Posted at http://mynew30.blogspot.com
1-1/3 pounds of ground chuck*
3/4 cup of onion, chopped
1 egg
1 teaspoon Tiger Sauce
1 teaspoon of seasoned salt
1/2 teaspoon garlic powder
20 turns of the pepper grinder
1/3 cup of White Lily self-rising flour, for dipping the patties in
3 tablespoons of canola oil
1 large onion, halved and sliced
2 cups of water
1/4 teaspoon of seasoned salt
10 turns of the pepper grinder
1-1/3 pounds of ground chuck*
3/4 cup of onion, chopped
1 egg
1 teaspoon Tiger Sauce
1 teaspoon of seasoned salt
1/2 teaspoon garlic powder
20 turns of the pepper grinder
1/3 cup of White Lily self-rising flour, for dipping the patties in
3 tablespoons of canola oil
1 large onion, halved and sliced
2 cups of water
1/4 teaspoon of seasoned salt
10 turns of the pepper grinder
1/4 cup of White Lily self-rising flour, for the gravy
Heat the oil over medium high in a large heavy bottomed stainless skillet.
Meanwhile, put the ground chuck in a medium size bowl and to that add the chopped onion, egg, Tiger sauce, seasoned salt, garlic powder and pepper and gently combine.* Flatten the top of the meat and then score across it with the side of your hand to mark off 4 equal sections. Pull up one section at a time and form each into patties. Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. Remove and set those aside for now.
Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized.
While the onions are cooking, combine the 2 cups of water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt, 1/2 teaspoon kosher salt and about 10 turns of the pepper grinder and beat with a fork until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return the hamburger steaks to the skillet, reduce heat to simmer and cook, covered, for about 20 minutes longer.
*If using pre-made hamburger steak patties, omit the onion, egg and Tiger sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.
Heat the oil over medium high in a large heavy bottomed stainless skillet.
Meanwhile, put the ground chuck in a medium size bowl and to that add the chopped onion, egg, Tiger sauce, seasoned salt, garlic powder and pepper and gently combine.* Flatten the top of the meat and then score across it with the side of your hand to mark off 4 equal sections. Pull up one section at a time and form each into patties. Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. Remove and set those aside for now.
Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized.
While the onions are cooking, combine the 2 cups of water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt, 1/2 teaspoon kosher salt and about 10 turns of the pepper grinder and beat with a fork until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return the hamburger steaks to the skillet, reduce heat to simmer and cook, covered, for about 20 minutes longer.
*If using pre-made hamburger steak patties, omit the onion, egg and Tiger sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.
Serve with mashed potatoes and some southernized green beans, or maybe a hefty mixed garden salad on the side.
Angel Food Ministries Ingredient(s): 4-pack of hamburger steaks
Angel Food Ministries Ingredient(s): 4-pack of hamburger steaks
