Saturday, July 4, 2009

Steaks Alive

Hamburger Steak:

1 1/2 pounds ground chuck
3 T Worcestershire sauce
1 T minced fresh parsley
2 cloves garlic, mined
3/4 tsp. salt
1/2 tsp. ground black pepper
1, 8-ounce package sliced fresh mushrooms
1 large onion, thinly sliced
1, 10.5 ounce can beef consomme
1 cup beef broth
1, 1.61 ounce package Pioneer brown gravy mix
Hot cooked egg noodles (optional)

In large bowl, combine ground chuck, Worcestershire, parsley, garlic, salt and pepper. Shape mixture into 5, 1.2-inch thick patties. Heat large skillet over medium-high heat. Add beef patties, and cook for 4-5 minutes per side, or until browned. Remove patties from skillet, and set aside. Drain skillet, reserving one tablespoon skillet drippings. In same large skillet, heat reserved drippings over medium-high heat. Add mushrooms and onion, and cook, stirring frequently, for 5-6 minutes, or until tender. Return beef patties to skillet. In small bowl, combine consomme, broth and gravy mix. Add to skillet. Bring to boil over medium-high heat. Reduce heat and simmer for 15 minutes, or until beef patties are cooked through and sauce is thickened. Serve immediately over hot cooked egg noodles, if desired. Garnish with fresh parsley, if desired.

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