Hamburger Steaks and Gravy

Isn’t it really Salisbury Steak?


For the patties:

1 pound ground beef
1/3 cup crushed crackers (or bread crumbs)
1 egg
½ green pepper, diced
½ small yellow onion, diced
1 tsp. Worcestershire Sauce
1 tsp. salt
½ tsp. ground black pepper

For the gravy:

1 package brown gravy
1 can french onion soup (low sodium)
1 can cream of chicken soup (low sodium)
¼ cup of water


In a bowl, combine ingredients for patties.
It’s best to just get in there with your hands to make sure it is combined together well.
Heat sauté pan (or cast-iron skillet) on medium-high heat.
Begin forming hamburger steaks into an oval shape (this recipe makes 4).
If you aren’t using a nonstick skillet, you may want to spray the pan with nonstick spray.
Place patties onto a preheated pan.
Brown both sides. You aren’t going to cook them all the way through.
Cook about 3-4 minutes on each side.
Take browned patties out of the pan and set aside.
Add all the gravy ingredients to the pan and whisk together well to remove most of the lumps.
It will take a minute or two of whisking.
Add patties back to the pan.
Cover and turn the heat down to a lower setting.
Let cook for another 10 minutes or so until no longer pink in the middle


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