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Saturday, April 11, 2009
Tuesday, April 7, 2009
Best Hamburger Steak Ever
Steak:
1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced
Gravy:
1/4 cup flour
2 beef bullion cubes
kitchen bouquet brownong sauce 1/4 tsp
water
salt
pepper
Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.
Saute onion in the same pan, adding a small amount of oil if needed.
After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.
Add boullion cubes, salt and pepper. Thin with water for desired thickness.
Add Kitchen Bouquet if gravy isn't brown enough.
When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick.
Serve with french fries, rice, mashed potatoes or your favorite side dish!
1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced
Gravy:
1/4 cup flour
2 beef bullion cubes
kitchen bouquet brownong sauce 1/4 tsp
water
salt
pepper
Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.
Saute onion in the same pan, adding a small amount of oil if needed.
After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.
Add boullion cubes, salt and pepper. Thin with water for desired thickness.
Add Kitchen Bouquet if gravy isn't brown enough.
When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick.
Serve with french fries, rice, mashed potatoes or your favorite side dish!
Monday, April 6, 2009
Mexican Hamburger Recipe
Salsa Fria: 1 10 oz can diced tomatoes with green chiles, 1 tablespoon olive oil, 1 tablespoon wine vinegar.
Chuletas: 2 cups Saltines, finely crushed, 3 tablespoons fresh parsley, chopped,1 cup Vidalia onions, chopped, 1/2 tsp garlic powder (not salt), 1 lb ground chuck (beef), 1 egg, 1 tsp salt, 1 tsp chili powder, 1 cup oil (for frying).
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
Chuletas: 2 cups Saltines, finely crushed, 3 tablespoons fresh parsley, chopped,1 cup Vidalia onions, chopped, 1/2 tsp garlic powder (not salt), 1 lb ground chuck (beef), 1 egg, 1 tsp salt, 1 tsp chili powder, 1 cup oil (for frying).
Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro
Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.
Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
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