Make sure you don’t rush the onions or overcrowd the pan when you are browning the patties, and you should have no trouble at all with this recipe. I enjoy a rich gravy, so I went with beef broth instead of the water and bouillon granules, but I’m sure it will turn out delicious either way!
Note also that you don’t have to go with the ultra-ultra lean ground beef here; actually, you want a fat content between 15-20% to give proper flavor to the onions and gravy. I think that this dish goes beautifully with some mashed potatoes and maybe a small green salad on the side. Enjoy!
1 pound of ground round beef
1/2 teaspoon of black pepper
1 teaspoon of salt
1/2 teaspoon of garlic powder
1 teaspoon of Worcestershire sauce (I used Lea & Perrins original)
1 whole egg
1/4 cup of dry bread crumbs (I used Progresso, but you can crumble your own in advance, if you prefer)
2 tablespoons of butter (I used Land O’Lakes)
1 large onion, sliced
2 tablespoons of flour
2 cups of water
2 teaspoons of beef bouillon granules (substitute 2 cups of Swanson beef broth and leave out the water for a richer gravy)
Combine the Beef, Black Pepper, Salt, Garlic Powder, Worcestershire Sauce, Bread Crumbs and one whole Egg. Stir mixture together well. Shape into 4 equal sized patties.
Heat a skillet over medium heat for about a minute, add butter. Place meat patties in skillet, brown on both sides for about 4-5 minutes each. Remove from skillet and set aside.
Add the sliced Onion into the skillet, right on top of the browned bits.
Reduce the heat and cook the onions on medium-low heat until translucent and brown. Cook the onions low and slow for about 20-25 minutes. Sprinkle 2 Tablespoons of flour over the onions and stir. Let cook and brown for about 2 minutes.
Add 2 cups of warm Water. Stir well. Raise the heat back up to about medium. Add 2 teaspoons of Beef Bouillon Granules. Stir Well.
Place the meat patties back in the pan. Cover. Reduce heat just a little and let simmer for about 15 more minutes. Remove from heat and serve warm.
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Quick tip: Serve with mashed potatoes.
Thank you to Taste of Southern for this delicious recipe!