Wednesday: Hamburger Steak Recipe

Make mixture

In a large bowl combine ground beef, finely chopped onion (from hamburger steaks section), minced garlic, bread crumbs, milk, egg, Worcestershire sauce, 1 tsp salt, and 1/2 tsp black pepper. Use hands or a fork to mix gently until just combined; avoid overworking.

Shape patties

Divide the mixture into 4 equal portions (for 4 servings). Shape each into a round patty about 3/4" thick and make a slight indentation in the center to help them cook evenly.

Brown and cook

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. When hot, add patties (do not overcrowd; cook in batches if needed). Cook 4–5 minutes per side until a deep brown crust forms and internal temperature reaches 160°F (71°C). Transfer cooked patties to a plate and tent loosely with foil while you make the gravy.

Using the same skillet, reduce heat to medium and add 2 tablespoons butter. Add 1 cup thinly sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. If pan is very dry, add a splash of water to deglaze.

Sprinkle 2 tablespoons flour over the onions and cook, stirring constantly, for 1 minute to remove raw flour taste.

Gradually whisk in 2 cups beef broth, scraping any browned bits from the pan. Add 1 tablespoon Worcestershire sauce and 1 teaspoon soy sauce (optional). Bring to a simmer and cook until sauce thickens slightly, 3–5 minutes. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper as needed.

Return the cooked hamburger steaks to the skillet, spooning gravy over them. Simmer together on low for 2–3 minutes to meld flavors before serving.

Place peeled and chopped potatoes (1.5 lb) in a large pot and cover with cold water by 1 inch. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 12–15 minutes.

Drain potatoes well and return to the hot pot to dry briefly (30–60 seconds). Mash with a potato masher or ricer until mostly smooth.

Stir in 2 tablespoons butter and 1/2 cup warmed milk, adding more milk a tablespoon at a time until you reach desired creaminess. Season with 1/4 teaspoon black pepper and additional salt to taste. Keep warm until serving.

While potatoes cook or near the end of main cooking, place 1 cup frozen peas in a small saucepan with a tablespoon of water. Cover and heat over medium for 2–3 minutes until hot. Drain any excess water, stir in 1 teaspoon butter, season with 1/4 teaspoon salt and 1/8 teaspoon pepper, and keep warm.

In a large bowl combine 4 cups mixed salad greens, 1/2 cup halved cherry tomatoes, and 1/2 cup thinly sliced cucumber.

Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss dressing with the salad just before serving.

Warm dinner rolls in a 350°F (180°C) oven for 5–8 minutes or microwave briefly. Serve with softened butter for spreading.