SOUTHERN HAMBURGER STEAK with CREAMY MUSHROOM GRAVY
1 to 1-1/2 pounds extra-lean ground beef (I like 96/4 ground sirloin)
1/4 cup Panko bread crumbs
1-2 tsp. Kosher salt
1 tsp. black pepper
about 1/4 cup flour (for dredging patties)
3-4 TB butter
* * *
1 cup beef broth (or dissolve 1 tsp. beef broth powder in 1 cup hot water)
8 oz. fresh mushrooms, sliced
Kosher salt and pepper, to taste
1/4 cup all-purpose flour, for the gravy
2-3 more TB butter, if needed
Heat the 3-4 TB over medium high in a large heavy-bottomed skillet.
In medium sized bowl, combine beef, egg, Panko, salt, and pepper. Shape into 3-4 equal sized patties. Dredge each patty in flour and cook until browned on both sides; remove and set aside.
Add sliced mushrooms to skillet and cook over medium heat until browned, stirring regularly. In a small bowl, whisk together beef broth and water with 1/4 cup flour. Pour into skillet with mushrooms and stir/whisk constantly, until mixture begins to thicken.
Return the hamburger steaks to skillet, turn to coat and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serves 2-4 (depends how much beef you use and how hungry you are)
Great with mashed potatoes (and some of the gravy) and green beans.