Sunday, June 12, 2011

Hamburger Steaks

Mushrooms are one of those things that people either love or hate, there is very little middle ground.  This dish wouldn’t be the same without them, so if you are a hater, please consider giving them another try.  If you are a lover, you’ve probably already scrolled down to the recipe, and are planning it for dinner this week.

A few more notes about mushrooms:
·    Did you know that mushrooms are the #1 cash crop in Pennsylvania?  Buy fresh mushrooms at the grocery store, and make sure you check the label for PA grown.
·    If you buy canned mushrooms, check the label the next time you buy some. The country of origin for most canned mushrooms is China or India… these places don’t have the same standards for growing food as we do.
·    Fresh mushrooms can be frozen, so you can always have some on hand for a recipe, and then you won’t have to use the canned variety.

Hamburger Steaks
Adapted from Jane Deere

1 pound ground beef
½ pkg dry onion soup mix
¼ t. fresh ground black pepper
½ t. seasoned salt
1 ½ T. Worcestershire sauce, divided
¼ c. milk
¼ c. plain dry breadcrumbs
1 egg
1 pound fresh mushrooms, sliced
1-2 cloves garlic, minced
¼ c. flour
2-3 c. beef broth
4 T. butter, divided
¼ c. Olive oil

1.  Preheat oven to 375 degrees.
2.  Add dry onion soup mix to ground beef. Add black pepper, seasoned salt, and 1 tablespoon of Worcestershire sauce.  Mix well. Add milk, breadcrumbs, and egg.  Mix together until well combined, but do not overmix or it will toughen the end result.
3. Potion out meat into 4 even sized patties.  Heat ¼ cup olive oil and 2 tablespoons of butter in a fry pan until butter is melted.  Add meat patties and brown evenly on both sides, but do not cook completely. Place the patties in a greased 9 x 13 baking dish.  Set aside.
4.  Add the mushrooms and garlic to the pan and sauté until cooked down, adding more olive oil or butter if necessary.  Remove mushrooms and garlic from the pan and pour over the meat patties.
5. Add remaining 2 tablespoons of butter and the flour to the pan and cook over medium heat, stirring constantly for about 1 minute. Whisk in beef broth and the remaining ½ tablespoon of Worcestershire sauce and continue cooking while stirring for an additional 2 minutes, until the sauce has thickened.
6. Pour gravy over the meat and mushrooms.  Cover the baking dish with aluminum foil and bake at 375 degrees for 45 minutes.
7. Serve with egg noodles or mashed potatoes with a vegetable on the side, and you have a complete wholesome, delicious meal for your family.


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