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A classic and comforting diner-style dish featuring a savory hamburger steak smothered in a rich mushroom and onion gravy. Served open-faced on a slice of bread with french fries and peas, it's a nostalgic meal that's both hearty and delicious.
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Combine ground beef with seasonings and an egg, then form into 4 patties. → Brown the patties in a pan, then remove and set aside. → In the same pan, sauté sliced onions until golden, then add mushrooms and cook until browned. → Create a gravy by adding butter, flour, beef broth, and Marmite to the pan. → Return the patties to the gravy, cover, and simmer until cooked through. Serve over a slice of bread with fries and peas.
Combine ground beef with seasonings and an egg, then form into 4 patties. → Brown the patties in a pan, then remove and set aside. → In the same pan, sauté sliced onions until golden, then add mushrooms and cook until browned. → Create a gravy by adding butter, flour, beef broth, and Marmite to the pan. → Return the patties to the gravy, cover, and simmer until cooked through. Serve over a slice of bread with fries and peas.
A classic and comforting diner-style dish featuring a savory hamburger steak smothered in a rich mushroom and onion gravy. Served open-faced on a slice of bread with french fries and peas, it's a nostalgic meal that's both hearty and delicious.
In a large bowl, combine the ground beef, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and egg.
Mix the ingredients thoroughly by hand and form the mixture into 4 equal-sized patties.
Heat some oil in a large frying pan over medium-high heat. Carefully place the patties in the pan and brown them on both sides to develop a nice crust.
Once browned, remove the patties from the pan and set them aside on a plate. Do not clean the pan.
Add the sliced onions to the same pan with the beef drippings. Sauté until they become golden brown and caramelized.
This dish is a classic diner-style meal, often called a Hot Hamburger Plate or an open-faced hamburger sandwich.
For patties that hold together better, you can form them ahead of time and chill them in the refrigerator for a few hours before cooking.
The flavor of the gravy is greatly enhanced by getting a deep, golden brown color on both the onions and the mushrooms.
If your gravy is too thin at the end, you can thicken it with a 'beurre manié' – a paste made from mashing equal parts of soft butter and flour. Whisk small amounts into the simmering gravy until it reaches your desired thickness.
If the gravy becomes too thick, simply thin it out with a little more beef broth or water.
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