This Southern Meal Is In A League Of Its Own

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 lb ground beef

1/2 tsp black pepper

1 tsp salt

1/2 tsp garlic powder

1 tsp Worcestershire sauce (I used Lea & Perrins original)

1 Eggland’s egg

1/4 cup dry bread crumbs

2 Tbsp Land O Lakes butter

1 large onion, sliced

optional: mushrooms, sliced

2 Tbsp Gold Medal flour

2 cups of water

2 tsp of beef bouillon granules



Combine the meat, pepper, salt, garlic powder, Worcestershire sauce, bread crumbs and egg. Mix well, and 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. About halfway through, add the sliced mushrooms, if using. 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.



Quick tip: Serve with mashed potatoes.