- 1-1/2 pounds of ground chuck
- 3/4 cup of onion, chopped
- 1 egg
- 1 teaspoon Tiger Sauce, or hot pepper sauce, or to taste, optional
- 1 teaspoon of seasoned salt
- 1/2 teaspoon garlic powder
- 1/4 to 1/2 teaspoons freshly cracked black pepper
- About 1/3 cup of all purpose flour, for dipping the patties in
- 3 tablespoons of canola oil
- 1 large onion, halved and sliced
- 1 cup of beef broth
- 1 cup of water
- 1/4 teaspoon of seasoned salt
- Additional freshly ground black pepper, to taste
- 1/4 cup of all purpose flour, for the gravy
- 2 cups of sliced mushrooms, optional
Heat the oil over medium high in a large heavy-bottomed stainless skillet. In a medium sized bowl, combine the ground chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder and pepper. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside.
Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt and pepper to taste 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, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serve with mashed potatoes and some green beans, or a mixed garden salad on the side.
Serves 4 – 6. Recipe courtesy of Deep South Dish.