Heavenly A1 Hamburger Steak

In a medium-sized bowl, combine all ingredients but the flour and oil. Put the flour in a shallow dish like a pie plate. And in a medium to a large skillet, add enough vegetable oil to quick fry your patties and saute onions later, place over medium heat and let it start heating while you make your patties.

Once the meat and spices are well and combined, start making your patties. I usually make 4 because we like our steaks a bit on the larger size, but you can make them smaller if you wish.

Once your patties are made, lightly coat them in the flour before cooking in the hot oil. Let them brown on each side, cooking almost all the way through before removing and placing to the side.

Next, toss the sliced onions into the oil and let them cook until nice and caramelized. There is nothing like good sauteed onions over a hamburger steak.

Once your onions are nice and brown, remove them from the skillet and use the now well-seasoned oil in the pan and some of your leftover flour to make a wonderful thick gravy.

Let the flour brown to the colour you want before adding any water or broth to thin it out. Once the water/broth is added, you can’t brown it any further. If you will smother your steaks and onions in the gravy, make it a touch thinner than what you would use for serving. This gives the food flavours to meld into each other as you let the steaks and onions simmer in the gravy; it will thicken up as it cooks.

Serve the gravy and onions over the steaks.