Time 30m Number Of Ingredients 8 Steps:
Brown ground beef, onion and garlic until no pink remains. Do not drain. You should have some fat in the bottom of the skillet, if not, add 1 tablespoon butter or oil. Stir in Worcestershire. Stir in flour and allow to cook 2 minutes. Add remaining ingredients and stir. Cook over medium heat until thickened and bubbly. Season with salt & pepper to taste. Serve over biscuits or mashed potatoes.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Stir in flour, bouillon and steak sauce. Gradually stir in milk. Cook and stir 4 to 6 minutes or until mixture boils and thickens, stirring frequently. If desired, serve over mashed potatoes or cooked rice.
Time 40m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In a large skillet, brown ground beef. Drain well. Add soup, onions and salt& pepper to taste, beef bouillon, add 1 1/2-1 3/4 can of water (using the soup can) to the mixture. Stir in slowly. Simmer 15 to 20 minutes. Thicken gravy with the flour to the consistency you prefer. Simmer 5 minutes more. Serve over mashed potatoes.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes. Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently. Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.
Time 20m Yield 7 cups. Number Of Ingredients 8 Steps:
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the flour, bouillon, salt and pepper. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over potatoes.
Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, mushrooms and bouillon. Reduce heat. Simmer, uncovered, for 10-15 minutes or until heated through, stirring occassionally. Serve over mashed potatoes.
Yield 6 Number Of Ingredients 6 Steps:
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Remove from heat and sprinkle flour over cooked hamburger. Stir until evenly coated and all fat is absorbed. Place skillet over medium heat, add 1/2 of milk and stir until gravy begins to thicken. Add remaining milk until desired consistency has been reached and gravy comes to a boil. Season with salt, pepper and onion salt. Serve over mashed or boiled potatoes, toast or biscuits. Add fresh chopped onion if desired.
Time 55m Yield 4 servings Number Of Ingredients 17 Steps:
For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick. Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside. For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside. Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved. Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes. Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.
Time 30m Yield 6 servings Number Of Ingredients 4 Steps:
Brown meat with onions in large skillet; drain. Stir in gravy and water; cook on medium heat 2 to 3 min. or until heated through.
Time 10m Yield 12 serving(s) Number Of Ingredients 8 Steps:
Dissolve and mix together: the flour and the milk. Brown and crumbly ground beef, stirring frequently; drain well. Add onions and green bell peppers and cook until softened about 5 to 10 minutes. Add salt, water and a mixture of flour and milk. Cook, stirring until thick. Adjust seasonings to your taste. Serve over hot, cooked mashed potatoes or cooked noodles or cooked rice. Or over saltines or toast.
