One of the dishes my fellow cook makes for the Senior’s lunch on Thursdays is Hamburger Steak. When she makes this, we get a lot of compliments and people tend to lick their plates, when no one’s looking, that is. I love Salisbury Steak myself, but really hadn’t gotten into adding a lot of stuff to the meat. I usually just season the meat with some seasoned salt and pepper and then cook them.
Last night I thought I would try making Robin’s recipe for Hamburger Steak at home. And it was good, but I have to say, not as good as when she makes it. But I still thought it was tasty. Enough so that I’m going to share it with you.
Take a pound of hamburger meat, season with some Cavender’s Greek seasoning. I used about 1/2 teaspoonful, one minced onion, 1/4 teaspoon pepper, one egg, 1/4 cup milk and 1/2 cup panko bread crumbs. Mix together and form into 4 good-sized patties.
Use your finger and make a dimple in the middle of each patty and then go ahead and fry them in a lightly greased pan. (the reason for making a dimple in the middle of each patty is so that it cooks evenly. Otherwise the meat plumps up in the middle and oftentimes the middle is rarer than the outer edges. And it cooks faster as well)
Cook til the internal temperature is about 160 degrees.
With the egg in there, you don’t want to be eating them medium or rare. After the patties have finished cooking, remove to a separate platter and keep warm. Drain most of the fat out of the pan, reserving about 2 tablespoons. Deglaze the pan with some water, I like to use the water potatoes have cooked in, about a cup or so, then thicken with some flour or cornstarch. You can also make a packaged brown gravy and add it to the pan juice instead of the flour.
Serve with some lovely sauteed onions and mushrooms
Gotta have those on my meat.
Then just plate the Hamburger Steak with some potatoes, maybe some fresh corn or your choice of vegetables.