As you probably know by now, we own a farm. Not a big one with fields of wheat and barley but a smallish farm where we have a BIG garden and raise beef, pork, and chicken – ourselves.
There are so many things you can do with burger but it can get a little redundant, right? My mom told us a story that her family (12 kids plus two parents) had spaghetti served for dinner one night with ONE POUND of ground beef. Grandma Betty used oatmeal to “stretch it out!”
We are grateful we do not have to that but although we do LOVE cheeseburgers and spaghetti sauce and the tater tot casserole from my youth, but how about mixing it up?
We do just that and it has become a regular on rotation at the Smith house.
Hamburger Steak (Salisbury) – makes 4, 1/4 lb hamburger steaks – easily doubled
- 1 lb ground beef
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 Tbsp olive oil
- 2 tsp garlic powder
- 1 medium sweet onion (white OK too)
- 8 oz sliced mushroom
- 2 Tbsp AP flour
- 1 1/2 cups beef stock, preferable homemade
- dash of Worcestershire sauce
- garnish of chopped parsley
Form beef into 4 patties and place on cookie sheet. Season with salt, pepper and garlic powder. Ideally on a cast iron pan over medium heat, griddle beef approximately 4-5 minutes per side. Move to plate, keeping leftover bits.
Add onion and mushrooms and season a little more with salt and pepper. When onions are browned, sprinkle flour and stir until color is gone, about 2 minutes. Add beef stock and dash of Worcestershire and bring to simmer. Add beef patties back in and cook for about 10 minutes.
Serve and top with the “gravy” and garnish with parsley. I like to serve with mashed potatoes and a roasted vegetable.
