After too many nights in a row of take-out, I was so hungry for a meat and potatoes dinner! I decided to splurge and make smothered hamburger steak along with mushroom and onion gravy on red-skin mashed potatoes! Yum!
After a glorious week of weather in the sixties, the weather has turned more November-like, and I was ready for some honest-to-goodness comfort food!
We have a little antique business and have spent several busy days preparing everything for a weekend show. Cooking went out the window last week, and that's a rare thing around here! We go out to eat very little, and I desperately craved something made in my own kitchen!
I've made smothered hamburger steak in the oven, but I thought I'd try it on the stovetop, so I used my big blue LeCrueset Dutch oven for the job. It's truly one of the best gifts I've ever received, and it worked perfectly!
I could brown everything beautifully, cover the pot, and finish cooking it to perfection! You can use a covered skillet, too!
It's comfort food, people! When you're hankering for meat and potatoes with gravy, you can satisfy your longing in less than an hour! I'll even share a recipe for smashed red-skin potatoes to serve with it!
The recipe for the hamburger patties begins similarly to making meatloaf but with more oomph, saltine cracker crumbs, milk, and an egg. Garlic powder, onion powder, Italian seasoning, seasoned salt, and pepper ensure a delightfully seasoned product.
I found my trusty Danish whisk, the one Santa brought me a year ago, is the perfect tool for the job. Every kitchen should have one! With this innovative tool, you blend the ingredients instead of packing them together. The mixture is combined with a light touch. This ensures a tender patty.
Once the meat mixture is ready, shape it into equal-sized patties and flatten them, then dredge them generously with flour. Don't skimp. The flour helps achieve a good sear on the burgers and helps thicken the awesome gravy as they cook.
Sear the patties on both sides in a mixture of butter and olive oil; don't crowd them. Use a medium-high heat setting. Work in batches if you need to
Don't cook them any longer than it takes to get them nice and brown; they'll finish cooking in the gravy. Remove them from the skillet when they have an attractive brown on both sides, and make the gravy right in the same pan.
Put about a cup of chopped onion in the same pan or skillet. I used half of a large sweet onion. You can slice the onion if you'd rather. When the onions start to brown, add the butter and continue cooking until the onions are getting soft and translucent.
Add mushrooms and continue cooking. My husband is not much of a mushroom fan, so I chopped the Baby Bella mushrooms pretty small.
Now, add the flour to create a roux. Cook and stir until the flour disappears completely, then add the water and bouillon to make the tasty gravy.
Finally, put the patties into the gravy, cover, and cook for about 20 minutes until the patties are cooked through. The gravy will be thickened into a beautiful topping for mashed potatoes, noodles, or rice.
We adore potatoes and eat them often! I hadn't cooked for days and was ready to try something new. I decided to try red-skinned mashed potatoes, and we have found yet another new dish potato dish to love.
Red potatoes have a thin skin, so you don't need to be bothered with peeling them. Just wash them thoroughly and cut them into quarters if needed. The tiny ones can stay whole. Boil about three pounds in generously salted water until you can easily pierce them with a knife.
Drain the pot, then put the pan back on the burner and shake it to dry out the potatoes a little bit. Now, mash the potatoes with butter first, then add cream. This keeps the potatoes from absorbing too much liquid, which can make them gluey.
Add a packet of dry ranch seasoning mix for a yummy flavor boost. Then add additional milk until you get the consistency that makes you happy. Salt and pepper to taste. This is the perfect side to go with smothered hamburger steak!
We eat very simply and enjoy what our grandkids call GB's Farm Food. We love Julia Child's advice, which is to eat great food and watch your portion size! Here are two more recipes for comfort food we love: Quick And Easy American Goulash and Beef Noodle Soup. Nothing fancy pants here!
If you liked this recipe, you are my people! And if you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!
Love, GB (Betty Streff)
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