First up was the hamburger steak. I'm blessed to have home-grown, farm raised beef in my freezer from my mom and dad's cows, so I started with a pound of extremely lean beef. This stuff is so lean that when you cook it "loose", you usually don't even have to drain the grease off of it. That's lean.
- 1 lb lean ground beef
- dried onion flakes (about a tablespoon)
- 2 or 3 splashes of Worchestershire sauce
- Tony Chachere's Creole Seasoning, or your all-purpose seasoning blend of choice
Sorry I don't have exact proportions, it all depends on your family's taste. I want mine to be pretty well seasoned. Mix everything in well, so that the seasoning is blended throughout the meat. The best way to do this is with your hands! Divide the meat up into however many portions you want to make. At this point, I always form the meat into a ball and pat it back and forth in my hands and kind of pack it so that it will hold together well. I do this when I'm making hamburgers, hamburger steaks, meatballs, or whatever. Then I squish it start forming it into the shape I want. For some reason, when I do hamburger steak, I make the patties big and sort of oval. I smooth the edges and re-pat so that little pieces of meat won't break off while it's cooking. Once you're done and have your hands clean, put a straight sided frying pan on the burner to heat, starting off on medium-to-medium-high heat. Since I was cooking with such lean meat, I added a little bit of cooking oil to my frying pan to keep it from sticking--if I was using bought ground meat, it usually has enough fat in it to skip the oil. Once the pan is hot, I add the meat. After a few minutes, check to see if the bottom is lightly browned, and turn so that the other side can brown.
While I was waiting for the meat to brown, I got the rice started, 1 cup of rice, 2 cups of water, bring to a boil, then cover and turn to simmer. It takes about 15-20 minutes for the water to absorb. You can salt the water if you want, sometimes I do, sometimes I don't.
Check the meat, and once both sides are browned a little, cover and turn the heat down to low-medium.
Meanwhile, I measured water and started it boiling to make my gravy. Yes, I used a brown gravy packet--that's what makes this semi-homemade! Not just any brown gravy, but Southeastern Mills. They make the best gravy mix--I like their brown gravy and their beef gravy, which is harder to find.