Hamburger Steak With Red Wine Gravy Recipes

HAMBURGER STEAKS AND GRAVY

Steps:

• Preheat the oven 350 F.
• Bake about 45 minutes to 1 hour, or until the beef is thoroughly cooked. **According to the USDA, the minimum safe temperature for ground beef is 160 F (ground poultry is 165 F).**

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• 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.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

HAMBURGER STEAKS WITH MUSHROOM GRAVY

Steps:

• In a large bowl, combine the egg, bread crumbs, 2 tablespoons soup mix and pepper. Crumble beef over mixture and mix well. Shape into four patties. , In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear, 4-5 minutes on each side. Set aside and keep warm., Combine the flour, water, Worcestershire sauce and remaining soup mix until blended; stir into skillet. Add mushrooms. Bring to a boil; cook and stir until thickened, about 5 minutes. Serve sauce with patties and mashed potatoes.

AMAZING HAMBURGER STEAK WITH GRAVY

Steps:

• Mix the hamburger steak ingredients thoroughly. Let rest 5 minutes.
• Form meat into 6-8, oval patties.
• Heat a little olive oil in a large skillet on medium-high.
• Cook hamburger steaks over medium-high heat so that they are well-browned and cooked through. There will probably be 2 or 3 batches depending on skillet size.
• Pour off excess grease.
• Deglaze pan with the wine -- scraping up the good, brown bits.
• Shake milk and cornstarch together well and add to pan.
• Turn heat down. Bring gravy to a simmer, stirring constantly.
• Serve with rice, mashed potatoes, bread, or anything else that tastes good under gravy.
• Note: this can be made lactose-free by substituting beef stock for the milk. If you do not have genuine stock a good soup base will give better results than bullion cubes. Or use the dripping from roasts or pot roasts, thinned down with up to 50% water.

HAMBURGER STEAK AND GRAVY

Steps:

• Mix ground beef, salt, pepper, onion powder, and milk.
• Form into patties, they will be loose.
• Mix flour with as much pepper as you like.
• Dredge patties in flour mixture on both sides.
• Place in hot buttered pan.
• Cook for 3 minutes on each side.
• Remove patties.
• Save any drippings that remain and add enough butter to make a 1/4 cup of drippings.
• Add flour and cook for a couple minutes.
• Add water and bouillon.
• Add patties back to gravy and cook on med-low for 20 minutes.