Hamburger Steaks w/ Mushroom Bacon Gravy
Classic comfort food with a modern twist, this mushroom bacon gravy over a ground beef steak and mashed taters, is sure to make your family happy.
Ingredients
For the Potatoes
- 3 lb Russet Potatoes peeled
- 4 tbsp Butter
- 1 cup Milk
- 1 tsp Salt
- 1 tsp Black Pepper
For the Hamburger Steaks
- 3 lb Ground Beef
- 1 cup Pork Rinds crushed
- ¼ cup Worcestershire Sauce
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
For the Mushroom Bacon Gravy
- 6 slices Bacon cut into ¼inch bits
- 1 Small Yellow Onion minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 4 tbsp Butter
- 4 tbsp Corn Starch
- 1 qt Beef Broth
- 2 cups White Mushrooms rough chopped
- ¼ cup Worcestershire Sauce
Instructions
- Start water boiling for potatoes. Preheat oven to 400degF.
- Add potatoes to boiling water.
- In a mixing bowl, combine hamburger steak ingredients. On a large parchment paper covered baking sheet, press meat mixture out to even layer (about ¾inch thick). Place in oven and bake for 30 minutes.
- In a large saute pan over medium-high heat, add bacon, onions, salt pepper and parsley. Cook until bacon is crisp, then add butter. Once melted add corn starch and let cook another 3 minutes. Next whisk in beef broth. Reduce heat to medium-low, add mushrooms and Worcestershire. Cover and let simmer until ready to serve, stir occasionally.
- Carefully remove hamburger steaks from oven and drain off excess grease. Cut into 6 equal squares.
- Once the potatoes are fork tender, gently drain in colander. Add to clean bowl with remaining potato ingredients. Mix and mash to desired level of mashed.
- Add a portion of potatoes to the plate. Place a square of hamburger steak on top and then ladle on gravy.
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