Collected Recipes from the Culinary Institute at the University of Tennessee
Hamburger Steak
| 2 lbs | ground beef |
| 2 | eggs |
| 1/2 c | bread crumbs |
| 1/4 t | ground black pepper |
| 1 t | seasoned salt |
| 1 t | onion powder |
| 1 t | garlic powder |
| 2 t | Worcestershire sauce |
| 2 T | vegetable oil |
| 1 1/2 c | thinly sliced onion |
| 4 T | AP flour |
| 1 1/2 c | beef broth |
| 2 T | cooking sherry |
- 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.
- 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. 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.
- Serve on platter with gravy on bottom and appropriate garnish.