Ingredients:
1-1/2 pound Lean Ground Beef1/2 cup Seasoned Breadcrumbs
2 teaspoons Dry Mustard
1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
4 dashes Worcestershire Sauce
1 Tablespoon Ketchup
Salt And Pepper
Gravy
1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
2 cups Beef Broth
4 dashes Worcestershire (additional)
1 Tablespoon Ketchup (additional)
1 teaspoon Kitchen Bouquet (optional)
1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
Salt And Pepper, to taste
More Broth If Needed For Thinning
1 Tablespoon Olive Oil, For Frying
1 Tablespoon Butter, For Frying
Directions:
Combine all the ingredients for the meat mixture and knead until
all combined. Form into 4 to 6 oval patties, then make lines across the
patties to give them a "steak" appearance.
Fry in a skillet with oil and butter over medium-high heat on both
sides until no longer pink in the middle. Remove from the pan and pour
off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook
for several minutes, or until golden brown and somewhat soft. Add the
beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
OPTIONAL: Add Kitchen Bouquet, which will give the gravy a deeper color and a bit more flavor.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to
give the gravy a little gloss and to thicken it up a bit without
lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas.
