Hamburger Steak with Caramelized Onion Gravy

My husband loves beef.  Maybe it has to do with the fact that he’s a cattle rancher and was raised by cattle ranchers, or maybe it’s just a man thing.  Whatever the reason, he loves a good steak or burger.  Stands to reason that he would love this hamburger steak.  And he does.  We all do.  I’ve been making it for years and it always hits the spot!  Seasoned hamburger steak, smothered in caramelized onion brown gravy, and served over mashed potatoes… it’s country cooking at its finest.  ~Erin

Hamburger Steak with Caramelized Onion Gravy

Hamburger Steak with Caramelized Onion Gravy
    Ingredients:
  • ~ 2 large yellow onions
  • ~ 1 T. light butter (I use Land O’ Lakes Light)
  • ~ Olive oil cooking spray
  • ~ 1 lb. 93% lean ground beef
  • ~ ¼ tsp. black pepper
  • ~ 1 T. dehydrated onion flakes
  • ~ 1 tsp. dry ground mustard
  • ~ 1 tsp. Wyler’s beef granules (or one crushed beef bouillon cube)
  • ~ 1 tsp. Worcestershire sauce
  • ~ 1 T. ketchup
  • ~ ½ tsp. seasoned salt
  • ~ ¼ c. Progresso garlic & herb seasoned breadcrumbs
  • ~ 1 (0.87 oz.) package reduced sodium brown gravy mix (I like McCormick brand.)
  • ~ 2 T. dry Lipton Onion Soup & Dip Mix
  • ~ 2 cups water
  1. Thinly slice the onions (I use my mandolin slicer).
  2. In a medium sized skillet, melt 1 T. light butter over low heat and add onions; stir them to coat them with the butter.
  3. Cook the onions over low heat for 40-45 minutes, stirring occasionally, until caramelized. You can let them cook while you prepare the rest of the recipe, just don’t forget to stir them once in a while. (If you are making mashed potatoes, now is a good time to start those boiling too.) If the onions start to look too dry, give them a quick spray with the olive oil cooking spray.
  4. In a medium mixing bowl, mix together ground beef, pepper, onion flakes, dry mustard, beef granules, Worcestershire, ketchup, seasoned salt, and seasoned breadcrumbs, until incorporated. Do not overmix.
  5. Divide into 4 patties. If you’d like to be precise, mine were exactly 4.6 ounces each.
  6. Spray a medium skillet with cooking spray and cook the patties over medium heat on each side until brown and cooked through; set aside.
  7. Clean any residual oil from the pan with a paper towel.
  8. Add the dry gravy packet and 2 T. onion soup mix; whisk in water.
  9. Bring the gravy to a boil over medium-high heat, then immediately reduce heat to low.
  10. Add the caramelized onions and the hamburger patties to the gravy; simmer for 3-5 minutes until gravy is thickened and the meat is heated through.
  11. Serve over mashed potatoes.

Weight Watchers Info.: This recipe makes 4 servings. One hamburger steak patty with half a cup of onion gravy is 8 SmartPoints.

https://foursistersdish.com/2018/08/02/hamburger-steak-with-caramelized-onion-gravy/

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Unstuffed Cabbage Casserole

This is the easiest (and tastiest) unstuffed cabbage casserole ever.  Why?  No cabbage chopping/shredding required!  Instead, I take the short-cut of using bagged cole slaw mix to cut down on prep time. Ain’t nobody got time to hand-shred cabbage.  ~Erin

unstuffedcabbageroll_logo

Ingredients:

2 bags (16 oz. each) tri-color cole slaw mix (shredded cabbage & carrots)

1 ½ T. minced garlic, divided

1 T. olive oil

2 ½ tsp. salt, divided

1 ¼ tsp. black pepper, divided

1 lb. 96% lean ground beef

1 onion, finely diced

1 tsp. thyme

2 tsp. paprika

½ tsp. oregano

1 (15 oz.) can tomato sauce

1 (15 oz.) can petite diced tomatoes

2 cups cooked brown rice

3 cups shredded low moisture, part skim mozzarella

Crushed red pepper flakes for serving, optional

Instructions:

Cook brown rice according to package directions; set aside.

Preheat the oven to 350°F.

In a large, high-sided skillet, saute both bags of cole slaw mix in 1 T. olive oil until it’s wilted to about half its size (about ten minutes), stirring occasionally.  Add 1 ½ tsp. salt and 1 tsp. pepper in the process of stirring.  Remove from the skillet and set aside.

In the same skillet, cook the ground beef and onion with 1 tsp. salt, ¼ tsp. pepper, and ½ T. minced garlic until browned; then drain beef.  

Add thyme, paprika, and oregano and cook until fragrant (about a minute).  Add canned tomatoes and tomato sauce.  Bring to a boil; reduce heat and simmer on low for about 10 minutes.  

Add 2 cups cooked brown rice and stir to combine.  

Spray a 9×13 in. casserole dish with cooking spray.  Layer ingredients starting with half the coleslaw cabbage, then half the meat/tomato/rice mixture, and one cup cheese.  Repeat with the last half of cabbage, then meat/tomato/rice mixture but reserve the 2 cups of remaining cheese.

Bake for 25 or until hot and bubbly. Spread the top evenly with the remaining 2 cups of cheese.  Cook for 5 more minutes or until cheese is melted.  Sprinkle each serving with red pepper flakes, if desired.

Weight Watchers Info.:  This makes 8 servings at 7 Freestyle points per serving.