Tuesday, October 1, 2019


1 1/2 pounds lean hamburger
1/2 cup seasoned breadcrumbs
1 tablespoon ketchup
2 teaspoons dry mustard
4 dashes Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base)
Pepper and salt
1 tablespoon butter
1 tablespoon essential olive oil
1 whole onion, halved and thinly sliced (or diced if you like)
2 cups beef broth, more as needed for thinning
1 tablespoon ketchup
1 teaspoon seasoning sauce, for example Kitchen Bouquet, optional
4 dashes Worcestershire
1 teaspoon corn starch, optional
Pepper and salt
  1. For that meat mixture: Combine the floor beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and a few pepper and salt. Knead until all combined. Form into four to six oblong patties, and then suggest lines over the patties to provide them a "steak" appearance.
  2. Fry the patties inside a skillet using the butter and oil over medium-high temperature on sides until no more pink in the centre. Remove in the skillet and pour off any excess grease.
  3. For that gravy: Lessen the heat to medium and include the sliced onions. Stir and prepare until golden brown and somewhat soft, for a few minutes. Add some beef stock, ketchup, seasoning sauce, if using, and also the Worcestershire. Then combine the corn starch after some beef broth and increase the sauce if using. Stir and prepare to lessen.
  4. Give a sprinkle of pepper and salt and much more broth as needed for thinning. Then return the patties towards the gravy. Spoon the gravy outrageous and allow them to simmer as well as heat support for a few minutes.

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