Hamburger Steak With Gravy

This is economical to make.

Ingredients:

• 1 1/2 lb. ground round or sirloin
• 2-3 Tbsp. oil
• 1 onion, thinly sliced
• 2 Tbsp. flour
• 2 beef bouillon cubes, dissolved in 1 and 1/2 cup boiling water
• 2 Tbsp. ketchup
• salt and pepper to taste

Directions:

Evenly divide the meat and shape into 4 oblong (oval) patties. Flatten with hands and sprinkle with salt and pepper.

Heat oil in heavy-bottomed skillet. Over med. high heat, saute the onion until softened, about 5 minutes. Add the beef patties and brown well on both sides.

Reduce heat and continue cooking until onions are golden and beef patties are mostly cooked through. Remove onions and beef to a platter and set aside.

Return pan to stove and heat over med.to med-high heat Add the flour and scrape up all the brown bits. Reduce heat and cook until flour is nicely browned. Very slowly add the dissolved bouillon, stirring or whisking well with each addition, until all the liquid is used and there are no lumps.

Simmer over med. to med. high heat until the gravy is thickened, stirring occasionally. Add the ketchup and mix well. (If the gravy isn't dark enough, add a little Kitchen Bouquet, if desired.) Taste the gravy and salt and pepper if needed.

Return the onions and beef patties to the pan and simmer over low heat until the patties are cooked through, about 10 minutes.

Serve with mashed potatoes.

Source: Adopted from William Bell's verbal instructions, and taste-tested for authenticity.

By Kay from Boonville, NC