HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient
PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk
ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste
- Combine all the hamburger steak ingredients until well mixed. Form six steaks.
- Bake 30-45 minutes at 350°.
- In a large skillet melt the butter for the gravy.
- Saute the onions until browned.
- Add the bouillon base, cream sherry and hot water. Bring to a boil.
- Reduce heat, add flour and continue cooking to desired consistency.
- Bring potatoes to a boil until tender. Drain WELL.
- Combine potato ingredients and beat until smooth.
- Enjoy
NOTE: If making this dish for company I like to use russets and bake them first. Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀
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