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Hamburger Steak with Caramelized Onion Gravy

There are few dishes that MUST be on every take out counter menu or served at every lunch wagon.  Most of us here have our favorite places to go for this one particular dish. It remains one of those dishes, that no matter your favorite recipe, it is just not the same at home as it is at your favorite hole in the wall, mom and pop restaurant. More recently served topped with a sunny-side-up egg, called Loco Moco, it still remains one of our kamaaina’s most popular dishes. Served of course, with “gravy all over.”

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 25-30 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric
  • 2 TB butter
  • 1 TB vegetable oil
  • 2 large onions, sliced
  • 2 pieces day-old bread
  • 1/4 c. milk
  • 1 ½ lbs. ground beef
  • 1 large egg, beaten
  • 2 TB Worcestewrshire sauce
  • 2 TB catsup
  • 2 TB mayonnaise
  • 2 TB oyster sauce
  • 1 small, grated onion
  • 1 tsp. garlic salt
  • ½  tsp. freshly ground black pepper
  • 1 TB vegetable oil
  • 2 TB flour
  • 1/2 c. white wine
  • 1 c. beef broth

Cooking Process:

In a skillet over medium heat; warm oil and butter. Add onions, salt and pepper. Cook until onions are light golden in color and caramelized, 20-25 minutes. In a small mixing bowl; soak bread in milk. Reserve. In a mixing bowl; combine beef and egg. Stir in bread mixture, Worcestershire sauce, catsup, mayonnaise, oyster sauce, onion, salt and pepper. Form into 8 patties. In a large skillet over high heat; hot oil. Brown patties until cooked through, about 15 minutes, turning only when hamburger is cooked 3/4 of the way.  Covering helps patties cook through and hold form.  Transfer to a plate; keep warm. Into skillet of onions; sprinkle flour over onions, stir to blend into onions. Remove from heat; seat aside. Into hamburger skillet; pour wine into; scraping any browned bits form bottom of pan. Transfer onions into skillet. Stir in broth until thickened. Return hamburger patties to skillet. Heat through.

Notes: This particular recipe is kind of on the runny side.  In order to make this  recipe work and keep the hamburger from falling apart, you have to heat up your frying pan so that it is really hot and be sure to have enough oil in the pan so that it doesn't stick.  The trick is to cook the hamburger without flipping it until it is 3/4 of the way cooked.  You will see the patty starting to form and solidify.  Covering the patties while they are cooking also helps to cook the patty mixture so that it holds up to flipping.  Once firm, then flip and finish cooking.  You can also reduce the milk to 1/4 cup. 

how to serve:

For service; serve over hot steamed rice, gravy all over,  Potato Mac salad on the side please. Serves 4