HAMBURGER STEAKS WITH MUSHROOM GRAVY
Here's a meat-and-potatoes meal that no one will want to miss. It makes for a hearty dish the whole family will cozy up to in no time! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 325 calories, Fat 15g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 920mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.
MUSHROOM-STUFFED CHEESEBURGERS
No need to call my family twice when these burgers are on the menu. Get ahead of the game and stuff them ahead of time, then grill later. - Joyce Guth, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir mushrooms, onion and peppers in bacon drippings until tender. Using slotted spoon, remove to a small bowl; cool completely. Stir in bacon., In a large bowl, combine beef, steak sauce and seasoned salt, mixing lightly but thoroughly. Shape into 16 thin patties. Top eight of the patties with cheese, folding cheese to fit within 3/4 inch of edge. Spread with mushroom mixture. Top with remaining patties, pressing edges to enclose filling., Grill burgers, uncovered, over medium-high heat or broil 4 in. from heat 5-6 minutes on each side or until a thermometer inserted in meat portion reads 160°. Serve on rolls.
Nutrition Facts : Calories 418 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 653mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein.
MUSHROOM-STUFFED HAMBURGER STEAKS
Make and share this Mushroom-Stuffed Hamburger Steaks recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet; add onion and mushrooms, and saute over medium heat 2 to 3 minutes or until tender.
- Remove from skillet.
- Combine ground beef and next 7 ingredients in a large bowl; shape into 8 patties.
- Top 4 patties evenly with onion mixture; cover with remaining patties, pressing edges to seal.
- Wrap each with 2 bacon slices, securing with wooden picks.
- Place on a rack in a broiler pan.
- Broil 5 1/2 inches from heat (with electric oven door partially open) 10 minutes on each side or until beef is no longer pink.
Nutrition Facts : Calories 709.3, Fat 47.4, SaturatedFat 18.2, Cholesterol 238.8, Sodium 1068.3, Carbohydrate 13.9, Fiber 1.3, Sugar 5.3, Protein 54.2
HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
MUSHROOM STUFFED FLANK STEAK
Make and share this Mushroom Stuffed Flank Steak recipe from Food.com.
Provided by Julesong
Categories Steak
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Lightly salt and pepper both sides of the flank steak.
- Spread one side with mustard.
- To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
- Add mushroom pieces and cook for 5 minutes.
- Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
- Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
- To prepare gravy, saute bacon in a Dutch oven until partially done.
- Add the meat roll and brown on all sides, approximately 10 minutes.
- Add the finely chopped onions and saute for 5 minutes.
- Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
- Transfer meat to a preheated platter.
- Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
- Serve the gravy separately.
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