1 pound ground chuck
2 medium onions sliced pole to pole*
1 tsp salt
½ tsp pepper
1 slice white bread torn into bits
2 tbs milk (to soak bread bits)
*Mushrooms can be substituted for the onions, if you like.
|Note from Karen:
A cast iron skillet is best for frying and making the brown bits that
are good for the gravy. You can use a non-stick if you don't
want to make the gravy.
- Sauté onion in 2 tbls butter until soft and brown.
- Tear bread into bits.
- Soak bread bits in milk in mixing bowl.
- Add ground chuck (there are no eggs in this recipe).
- Mix with wooden spoon until blended.
- Form 4 patties, seasoned well with salt and pepper.
- Coat patties lightly with flour.
- Over medium heat, in a cast iron skillet, melt 2 tbs butter and 1 tbs oil.
- Place floured patties into pan and fry on both sides until browm.
- Check one to make sure it is not pink inside.
- Remove patties to a plate and cover with foil to keep warm.
- Add 2 tbs flour to frying pan.
- Stir until flour is incorporated into fat, and cook for a minute or so.
- Add 1 cup beef broth and whisk until thickened.
- Place patties back into gravy with any juices from plate and cover with the fried onions.
- Simmer on low until done.
- Serve with boiled or mashed potatoes and gravy.