Hamburger Steak Recipe {Guest Post}

Guest Post: Today’s Guest Post is from my college friend Jessica Ambrose. We became fast friends because we had the same name and are from the same state, NC! Jessica is the founder of The Redheaded Princess where she shares her delicious recipes with step-by-step instruction and fun craft tutorials. Today she’s sharing a yummy Hamburger Steak Recipe.

Okay, so this recipe is surprisingly delicious. I mean, who’d have ever thought that making a hamburger like a steak would be good? Well, it is and my kids even love it. The meal takes probably about 30-45 minutes with prep and everything. It’s a fairly common southern dish and is another one that just spells comfort. You can find this on the menu at Cracker Barrel, actually you can find a lot of my dishes on their menu. I make a lot of down home comfort food. BUT let me just say…Cracker Barrel’s hamburger steak doesn’t hold a candle to this recipe! Not to brag or anything, but it’s absolutely delicious! I wish I could take all the credit but I can’t since I found the recipe years ago on Allrecipes. Sometimes, it’s one of my go to meals when I don’t have anything to cook. I usually have all the ingredients on hand with some ground beef in the freezer. Hope you enjoy it!

Ingredients:

salt and pepper to taste
1 T. Worcestershire sauce
1 ½ lbs. ground beef
1 egg
1/4 cup bread crumbs
1/8 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
1/2 teaspoon seasoned salt

Directions:

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce.

 Form into 8 balls, and flatten into patties.

Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side.

Remove the beef patties to a plate, and keep warm. I then like to keep the onions in a little bit longer so they can caramelize a little more. (I love the onions but DH and my Princesses don’t so when they are done, I remove most of them to the plate with the meat and just hoard them all to myself when it’s dinner time.)

Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.

Gradually mix in the beef broth and sherry. (Make sure to measure the sherry with a measuring spoon. I don’t always measure things exactly unless I am baking. The last time I made this I didn’t measure it and the sherry was a bit too strong. The tablespoon called for is just the right amount.) Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.

Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.