Hamburger Steak with Onion Mushroom Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.50 tsp Pepper, black
1 cup, chopped Onions, raw
1 cup (8 fl oz) Water, tap
0.25 tsp Lea & Perrins, Worcestershire Sauce
1 tbsp + 1 tsp. Extra Virgin Olive Oil, divided
0.25 tsp Diamond Crystal - Kosher Salt
0.50 tsp Onion: Granulated (Sauer's)
0.50 tsp Kirkland California Granulated Garlic
1 tsp Better Than Bouillon, Reduced Sodium Organic Roasted Beef Base
1 cup water (to dissolve beef base)
16 oz Ground Beef/Kirkland Signature 88%lean/12%fat; 4 oz/112g. serving
2 cans Mushroom stems & Pieces, Shop Rite 6.5 oz. can/1/2 cup (120g) w.liquid serving
1 tbsp Tapioca Flour/Starch (4 Tbsp/30Grams)
Saute 1/2 of the mushrooms and 1/2 of the onions and 1/4 cup finely chopped celery in 1 tsp. of olive oil until veggies are softened and tender.
In a bowl, combine ground beef, seasonings and the sauteed vegetables. Form into 4 oval-shaped patties. Fry patties in skillet until done; remove and set aside.
In the same skillet, add 1 Tbsp. of olive oil and saute the remaining 1/2 cup onions and 1/2 cup mushrooms until tender. Remove from the skillet and add 1tsp. of Tapioca Flour/Starch to make a roux. Scrape the bottom of the pan to release any bits. Add salt and pepper to taste, if desired.
Mix the beef base with 1 cup water and add to the skillet, stirring until thickened. Return the sauteed onion/mushrooms and beef patties to the pan and heat through before serving.
Serving Size: 1 patty per serving
Nutritional Info Amount Per Serving
- Calories: 328.6
- Total Fat: 19.0 g
- Cholesterol: 75.0 mg
- Sodium: 561.4 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 2.8 g
- Protein: 25.7 g
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