Sheetz Menu and Prices

Beef Kebabs

admin — Tue, 21 May 2024 16:24:12 +0000

Refer to them as shish kabobs, kebabs, or kabobs. In any case, what would a summer barbecue be without them? Garlic, ginger, and olive oil are combined with soy sauce to marinate sirloin slices. Put some veggies on skewers and start grilling!

My favorite childhood memory is, if I may say so, of my mother’s kebabs, or kabobs, which were prepared on the small cast iron hibachi grill that my parents kept out on the back porch.

The most vivid recollection I have of them is when I was first allowed to drink some soup while I was recovering from pneumonia and had not eaten for three weeks. I sipped away while the rest of the family had delectable, smokey, juicy, muscular kebabs.

Even today, I can still smell them. Those kebabs were everything I could have possibly wanted at that very time.

It’s funny how connected we can get emotionally to food, isn’t it?

Making Beef Kebabs

I love, really truly love beef kebabs.

Why? They’re fun, they’re on a stick.

You can make your own, just they way you want them (lots of mushrooms please). If you’ve marinated the meat properly (several hours or preferably overnight), they’re the most juicy wonderful morsels you could possibly eat.

5 Tips for the Best Beef Kebabs

A few tips that will help ensure your kebabs turn out well:

Marinate the meat, the longer the better.
Use double skewers to make them easier to turn.
Use bamboo or wooden skewers so that the inside of the steak pieces stay nice and pink.
Keep a little space between the items (more space than shown in the photo above, I sort of forgot that part when I did the batch pictured), so that the food grills versus steams.
Most important, keep an eye on them! Do a finger test for doneness, or if the grill is too hot, tap the meat with the end of your tongs to see how much it is giving. The meat and veggies will continue to cook a little once you’ve taken them off the grill and they are resting, so keep that in mind.

The Best Marinade for Beef Kebabs

Key to this kebab recipe is marinating the beef chunks. This marinade is a mix of the following:

Extra-virgin olive oil
Soy sauce
Red wine vinegar
Honey
Garlic
Ginger
Black pepper

Marinate the beef for at least 30 minutes, several hours or overnight is even better.

Appetizers for Beef Kebabs

We would serve these kebabs with a basic tossed green salad if you were preparing them for a weekday meal. When creating a spread for a backyard BBQ, stick to the tried-and-true recipes like macaroni salad, three bean salad, or potato salad.

What Distinguishes Shish Kabobs from Kebabs?

Middle Eastern foods known as “kebabs” typically feature grilled meat, occasionally arranged on wooden skewers but not necessarily. Traditionally, kebabs are made of grilled beef, lamb, or fish served on skewers with fruit and/or vegetables. They can also be cooked in a pan on the stovetop or in the oven, or they can be grilled without the skewers. Middle Eastern cookery typically excludes pork variants for religious reasons.

The Americanized variant of kebabs, known as shish kebab (or shishkabob), are often cooked on skewers and can contain chicken, beef, fish, hog, and/or vegetables.

Tips for Marinating Kebabs

Allow the meat to marinate in the refrigerator for at least 30 minutes, but for maximum flavor overnight is even better.
You can adjust the marinade ingredients according to your personal tastes, e.g., add more or less garlic, use low-sodium soy sauce, substitute brown sugar or maple syrup for the honey, try balsamic or apple cider vinegar.

Veg and Fruit to Add to Kebabs

If a fruit or vegetable can be threaded onto a skewer it will probably “kebab”! For some items, like potatoes, you may want to par-cook them in advance so they will finish cooking along with the rest of your skewers.

Zucchini
Yellow squash
Pineapple
Tomatoes
Corn on the cob segments
Par-cooked new potatoes

For the marinade

1/3 cup extra virgin olive oil
1/3 cup soy sauce
3 tablespoons red wine vinegar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon minced fresh ginger
Freshly ground black pepper to taste

For the kebabs

1 1/2 pounds top sirloin steak, cut into 1 1/2-inch cubes
1 large bell pepper
1 to 2 medium red onions
1/2 to 1 pound button mushrooms

How to make Beef Kebabs

Marinate the meat:

Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I’ve kept the meat marinating for a couple days, still great.)
Soak skewers in water:

Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
Thread the meat and veggies onto the skewers:

Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers.
One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board.
Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly.
Paint the kebabs with some of the remaining marinade.
Grill on high, direct heat:

Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.

Swiss Steak

admin — Tue, 21 May 2024 16:10:49 +0000

A classic Swiss steak made with a thick slice of top round, slow cooked until tender.

What Is Swiss Steak?

One way to tenderize a very tough cut of beef, such a round steak, is by slow cooking it like a Swiss steak. After browning, the meat is simmered in a tomato sauce.

The American Century Cookbook states that Swiss steak recipes first appeared in print in the 1930s. In the late 1940s, Reynolds Wrap Aluminum made it widely known by pushing the recipe as an application for its foil. According to their recipe, you were to cook the steak in the oven by lining a roasting pan with foil. (The cooktop is used for ours below.)

In Swiss Steak, the “Swiss” part refers to the method used to tenderize a tough cut of beef, not Switzerland itself. My mother makes Swiss steak the way she does, and her recipe is below.

The Greatest Side Dishes for Swiss Steak

In this dish, the braising liquid with hints of tomato is used to cook the potatoes and carrots that go with the steak. They will absorb part of the steak’s taste in this way.

My mother suggests par-cooking the side veggies until they are no longer raw but still crunchy, then putting them to the pan with the steak near the finish of cooking, if you want to braise them with the beef. Par-cooking ensures that they are thoroughly cooked in the oven at low heat.

Swiss steak can also be served with roasted veggies. While the steak is cooking on the stovetop, if you’re feeling particularly fancy, try roasting some Brussels sprouts and some hasselback potatoes in the oven.

Swiss Steak

SERVINGS

PREP TIME

COOK TIME

TOTAL TIME

4 to 6 servings

30 mins

90 mins

2 hrs

Note: If you would prefer to cook the steak in the oven, just make sure you are using an oven-safe pot, bring the tomato purée to a simmer, put the steak in the oven, covered, and cook it covered, at 300°F.

2 tablespoons flour
1 (2 to 2 1/2 pound) round or top round steak, about an inch thick
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 onion, roughly chopped
1 clove garlic, chopped
2 teaspoons each fresh thyme, sage, and marjoram, or 1/2 teaspoon each dried
2 cups puréed tomatoes (canned or fresh)
Vegetables such as potatoes, carrots, or green beans, optional

How to make Swiss Steak

Rub the flour on the steak, sprinkle with seasonings, and sear:

Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.
Sauté the onions and garlic:

Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil.
Cook the onions and garlic for 3 to 5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.
Add the steak, herbs, and tomato purée:

Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the thyme, sage, and marjoram on top of the steak. Add the puréed tomatoes to the pan.
Cover the pan and simmer:

Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.
Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)
Cook for 1 1/2 hours.
Pre-cook the vegetables:

While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)
After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.
The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You’ll have more control over how cooked the vegetables are if you pre-cook them a bit first.
Slice and serve:

The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.
To serve, remove the steak and slice it on a carving board. Spoon the sauce over the steak.

How to make Chicken fried steak

admin — Tue, 21 May 2024 15:50:19 +0000

Here’s how to make a classic chicken fried steak smothered with rich country gravy at home.

A Favorite in the South

Who the devilish genius was behind the creation of chicken-fried steak? The idea to make chicken-fried steak suddenly enters my head just as I’m trying to be good—eating my veggies and abstaining from sweets—and it stays there until the task is completed. What are you doing, brain?

For those who do not know, chicken-fried steak is a favorite dish in the South. Similar to fried chicken, tenderized beef cutlets are dipped in flour and egg then deep-fried.

Which Cuts Are Used for Fried Chicken?

Most frequently, cube steak, already-tenderized steak, or an inexpensive cut like round steak are used to make chicken fried steak. It was first developed to improve the flavor of an inexpensive cut of meat. Using a meat mallet, you must pound it thin regardless of the cut you choose.

Even though beef is used to make most chicken-fried steaks, you can use thin-cut pork instead.

Tips for Making the Best Chicken Fried Steak

Pound the steak thin. We use a meat hammer for this, but you could use a rubber mallet, a rolling pin, or even an empty wine bottle. A thin steak will cook quicker and be less chewy
Press the flour into the meat. We dredge the steak cutlets in flour twice, first before, then after an egg wash. The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better.
Spoon hot oil over the steaks in the pan. You don’t need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil. Help firm up the coating on top by spooning hot oil over the top before flipping the steaks.
Use a warming oven. After you fry the steaks, keep them warm in a 200°F oven while you make the gravy.

Utilize the Pan Drippings to Prepare Gravy

Isn’t the gravy the main attraction? Typically, creamy country gravy created with part of the pan drippings is served over chicken fried steak. Once the steaks are cooked, take off everything except a few tablespoons of the fat from the pan and keep them warm. A similar amount of flour should be added and cooked for a few minutes, or until it becomes a warm brown color. Finally, pour in the milk and cream to complete the gravy.

Naturally, there are variations abound, just like with practically any regional meal. Which method of preparing chicken fried steak is your favorite when making it at home? Kindly share your story with us in the comments.

Simple Side Dishes for Chicken Fried Steak

Perfect Mashed Potatoes
Southern Cornbread
Stewed Okra and Tomatoes
Southern Style Collard Greens
Black Eyed Peas Salad

Chicken Fried Steak

SERVINGS	PREP TIME	COOK TIME	TOTAL TIME
4 servings	20 mins	20 mins	40 mins

1 pound pre-tenderized cube steaks, or round steaks (4 steaks)
Kosher salt, for seasoning the meat
2 large eggs, beaten
1/2 cup milk
2 cups all-purpose flour
2 teaspoons kosher salt, for breading
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne
Canola oil, peanut oil, olive oil, or other fat for frying

For the gravy:

3 tablespoons pan drippings
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 3/4 cups milk (a little more or less, depending on your preference)
Kosher salt, to taste
Freshly ground black pepper, to taste

How to make Chicken fried steak

Preheat the oven to 200°F.
Pound the steaks evenly:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)
Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.
Spread out the plastic wrap; it tends to wrinkle as you pound the steak, and flip it over frequently.
Proceed with every steak.
Salt the meat:

Sprinkle a little salt over the meat.
Put a wire rack over a baking sheet and place in the oven. You’ll use the oven to keep the finished steaks warm and crisp while you cook the gravy.
Bread the steaks:

Make two shallow pans that are wide (like a Pyrex casserole dish). Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.
Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.
Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.
After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.
Place aside onto a dish. Proceed with the leftover steaks.
Fry the steaks:

Pour enough oil in a large frying pan to cover the bottom by 1/4 inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn’t sizzle, it isn’t ready; if it burns, the oil is too hot, reduce the heat.
Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak. This sets the coating.
Fry until you see the edges of the steak turn golden brown, about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.
Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.
Make a roux for the gravy:

Turn off the heat under the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium.
Cook until it’s the color of milk chocolate, about 4 to 5 minutes, stirring constantly.
Finish the gravy:

Whisk continuously as you gradually add the milk and cream to the flour-fat mixture, which should be smooth and have a beautiful milk chocolate color. Be aware that when you whisk in more liquid, the mixture will first tighten up and then loosen.
To make gravy the thickness you want, add milk. Add more milk if you find the gravy to be too thick. Cook it for a longer time if it’s too thin.
To taste, add plenty of black pepper and salt for seasoning.

Perfect Grilled Steak

admin — Tue, 21 May 2024 09:02:33 +0000

Simplify your cooking with this 6-ingredient recipe for the tastiest steaks on the grill! It has a delightful buttery flavor, no need for marinating, and simple seasoning!

When the weather warms up, I use the barbecue to create everything! Simple grilled chicken is one of my favorite foods, but a juicy grilled steak is truly exceptional. With no complex marinades to prepare or sophisticated spice blends, this steak recipe is incredibly easy to make and delicious.

This quick and simple dish may be used to add some flair to your meal prep salads or to make a weekday dinner that feels special. Try my shrimp kabobs, grilled tilapia, grilled veggie kabobs, or grilled baked potatoes if you enjoy simple summer grilling dishes!

Reasons to Love This Recipe

This simple steak recipe is so full of flavor with almost no effort! Let the beef be the star with a simple seasoning and a beautiful char.
Skip the restaurant tonight with this buttery steak that’s just like a steakhouse for way less.
If you want a recipe that’s ready in less than 10 minutes, this is it! Keep the summer side dishes simple for an easy dinner that feels fancy.

Ingredients Used

Steaks: You can grill any steaks! For this recipe and timing, I like to use a thick cut steak like ribeyes, t-bones, New York strips, or sirloin steaks. The thinner the steak, the less time it needs to reach perfect medium rare.
Olive oil: If your steaks always stick to the grill, this is the trick! Even with nonstick grates, I always use a little oil. It also helps the spices stick to the steak.
Spices: With a quality steak, you can keep the seasonings simple. Salt and pepper are always important. I also add some fresh rosemary to the mix for a little extra flavor.
Butter: You can always skip this step, but I think the melted butter at the end adds a little moisture back to the steak. Simply let it sit on the steaks while they rest.

How To Grill Steak

Preheat the grill. First, turn on your grill and let it warm up to medium-high heat. You can use a gas or charcoal grill.
Oil steaks. Then, brush some olive oil on both sides. This helps keep the steaks from sticking to the grill and ruining the beautiful char!
Season steaks. Next, sprinkle salt, pepper, and fresh rosemary all over the steaks. I like to use my hands to press the seasonings into the oiled steaks slightly, too.
Grill steaks. Now, add the steaks to the grill and reduce the heat to medium. For the best char marks, put them at an angle.
Check the temperature. For a medium-rare steak, grill the steaks for about 4 minutes on each side until the internal temperature reaches 130℉/55°C. Check out the table below for all the temperatures for your ideal steak doneness.
Rest with butter. When the steaks are done, set them on a plate to rest with a pat of butter on each. Cover the plate loosely with foil and let the steaks rest while the butter melts.

Tips And Tricks

Whether you’re a grill master or new to cooking over a flame, these tips and tricks will give you the best steaks every time:

Clean your grill. The first step to a beautifully grilled steak is clean grates! This makes it easier to flip your steaks cleanly and keeps that burnt flavor at bay. You can also oil the grates to make flipping even easier.
Bring steaks to room temperature. This may sound dangerous, but it helps the steaks cook faster in the center! When you’re prepping dinner, take out your steaks and let them sit on the counter for about half an hour.
Add more flavor. This is a super simple steak recipe that is perfectly juicy and flavorful every time. However, if you want more flavor, use a marinade or more garlic and herbs! I’ve also used compound butter for even more buttery flavor, too.
Grill the whole meal. I strive to keep the oven and stove off during the summer. Luckily, there’s tons of amazing sides you can make on the grill, too! Add some asparagus, zucchini, mushrooms, bell peppers, corn on the cob, or even baked potatoes to the grates this summer.
Storing. If you have leftovers, keep them in the fridge for 3-4 days in an airtight container. You can reheat steak, but if not done properly you run the risk of overcooking it so I wrote a full blog post about the best way to reheat steak – make sure to check it out!

Steak Doneness Chart

Here’s a list of steak temperatures to aim for:

Rare: 120 to 130 degrees ℉ or 49 to 54 degrees ℃
Medium Rare: 130 to 135 degrees ℉ or 54 to 57 degrees ℃
Medium: 135 to 145 degrees F or 57 to 63 degrees ℃
Medium Well: 145 to 155 degrees F or 63 to 68 degrees ℃
Well Done: 155+ degrees F or 68+ degrees ℃

The USDA recommends cooking steaks to at least 145 degrees ℉ for safety.

BLT Pasta Salad With Ranch Dressing

admin — Tue, 21 May 2024 08:50:38 +0000

Just as fulfilling as a BLT sandwich, but presented in a creamy, fresh salad bowl, is this delectable BLT Pasta Salad!

This cool, refreshing salad is ideal for all of your summer BBQs, picnics, and get-togethers. It combines juicy tomatoes, crispy bacon, and fresh lettuce with homemade ranch dressing.

Among all dishes, the classic BLT sandwich is undoubtedly the most ideal. On soft bread or toast, sliced tomatoes, fresh lettuce, and a big dollop of mayo complement the salty, smoky, crispy bacon. Tomato, lettuce, and bacon are a great combination, and they are made even better in this simple pasta salad.

This salad uses delicate pasta in place of bread, and we’ll kick up the flavor with ranch dressing and creamy chopped avocado in place of basic mayo.

Why Make This Easy BLT Pasta Salad Recipe

Made in one bowl – The beauty of this, and most pasta or macaroni salad recipes, is that there is very little cooking involved. Once you have all of the ingredients prepped, you can just throw everything into a big bowl and stir them together with creamy ranch dressing!
The perfect ratio of salad to pasta– I’m making this pasta salad a bit healthier by adjusting the amount of pasta and adding more lettuce and veggies. This is a salad with pasta in it, rather than a bowl of cold pasta with a little bit of lettuce.
Amazing for parties and picnics – This recipe can be made ahead of time, so it’s a wonderful dish to prepare to bring to a summer BBQ. It’s a delicious side dish for hot dogs, hamburgers, or grilled chicken.

BLT Pasta Salad Ingredients

Here’s what you need to make this ranch pasta salad with bacon, lettuce, and tomato:

Complete list of ingredients and amounts can be found in the recipe card below.

Bacon: A half a cup of crispy cooked bacon adds the perfect amount of balcony flavor! You should cook 6 to 8 slices of bacon in a skillet and chop it into small pieces in preparation. Use either regular or turkey bacon!
Lettuce: Crisp romaine lettuce gives this salad the perfect texture.
Tomatoes: Small cherry tomatoes work best in this recipe, as larger tomatoes are a bit too juicy and will water everything down. Grape tomatoes work as well. In a pinch, diced Roma tomatoes can also be used.
Pasta: You’ll need about eight ounces of dried pasta for this recipe. You can use any shape that you like, but small, short pasta shapes work best. Try rotini pasta, medium shells, elbow macaroni, or farfalle (bow ties).
Green Onion and Avocado: These aren’t normally present on a BLT sandwich, but they add wonderful flavor and texture to this BLT salad. Be sure that your avocado is ripe so that it’s creamy and soft.
Ranch Dressing: I highly suggest that you make my homemade ranch dressing for this salad. It’s simple to mix up and well worth the few minutes that it takes. You can also use your favorite store-bought ranch dressing if you prefer.

How To Make BLT Pasta Salad

This recipe is really just as simple as adding everything to a big bowl and stirring it together!

Cook the Pasta: Boil the pasta in salted water, according to the package directions, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Combine the Ingredients: To a large bowl, add chopped lettuce, sliced tomatoes, diced avocado, crispy bacon bits, and sliced green onion.
Dress the Salad: Pour the ranch dressing over the salad ingredients, and toss well to combine, making sure everything is evenly coated with the dressing.
Chill: Cover and place the salad in the refrigerator for at least 30 minutes before serving.

Tip! You technically can serve this salad immediately after mixing it, but a little bit of time in the fridge will give the flavors time to develop.

Recipe Tips

Cooking Pasta for Salad: You want to be sure that the pasta is cooked to your preference. We’ll be halting the cooking process with cold water, so if the pasta is undercooked, it will stay that way in the dish. I like my pasta to be cooked just past al dente (with some bite) for this recipe.
Swap the Lettuce: Try this salad with baby spinach or your favorite salad greens. I like the crunch of romaine hearts, and iceberg lettuce would make the salad even more crisp.
Keep the Salad From Getting Soggy. After you rinse your lettuce, be sure to dry the leaves very well using a salad spinner or paper towels. If your tomatoes are particularly wet, you may want to dry them with paper towels too.

BLT Salad Variations

This pasta salad is a perfect BLT sandwich in a bowl, but you can play around with the recipe to add even more excitement! Try some of these tasty mix-ins:

Diced jalapeno and grilled corn – for a Tex-Mex spin.
Homemade croutons – to add even more crunch.
Shredded carrots, diced bell peppers, or chopped broccoli – for extra nutrition and fiber.
Add Cheese! Shredded cheddar cheese, Swiss, or Mozzarella would be delicious.
For added protein, you can add diced grilled chicken or steak directly to the salad.

Recipe FAQs

Can I Make BLT Pasta Salad Ahead Of Time?

Once you’ve added the ranch dressing to the lettuce, it will start to wilt after a few hours. The crispy bacon will also start to lose its texture.

If you’d like to make part of the recipe ahead of time, you can wait to add the dressing until about 30 minutes before you plan to serve it.

Can I Use A Different Kind Of Pasta?

Yes! Any kind of short pasta shape works here. You can also use gluten-free pasta in this recipe.

Do I Need To Rinse The Pasta?

You do. Cold water will stop the cooking process of the pasta so that it doesn’t get soggy or overcooked.

Can I Use Bottled Ranch Dressing?

While I really love this salad with my homemade ranch, it will work just the same with your favorite bottled ranch dressing.

How To Make Hamburger Steak And Gravy

admin — Tue, 21 May 2024 08:22:40 +0000

In less than an hour, this recipe for hamburger steak becomes a classic comfort food. Perfectly seasoned burger steaks simmer in a mushroom sauce that is bursting with flavor in this one-skillet meal.

This is the type of recipe you should always have on hand for hectic workdays, carefree weekends, or anytime you just want to eat something comforting.

I always have ground beef on hand because it’s an inexpensive and flexible protein! These days, my go-to quick supper option is either meatloaf or ground beef stroganoff, and my kids will attest to my tendency to want to prepare the same dish over and over again when they find something they like. Thus, it’s always good to mix things up, and this beef burger is excellent!

You can know that my family will be gathered around the table, napkins tucked into their shirts, ready and waiting, while the hamburger steak with mushroom gravy is cooking on the burner. It’s simply so delicious!

It’s made with seasoning, breadcrumbs, and ground beef that’s carefully shaped into an oval patty that tastes more like a steak than a hamburger. It’s then boiled in the most amazing mushroom sauce that’s thick, velvety, and rich in flavor. It’s a traditional comfort meal that tastes great served over mashed potatoes with a side of green beans. It’s affordable, filling, and easy enough to prepare even on the busiest weeknights.

Reasons to Love This Recipe

It’s easy and ready in under 1 hour. It’s also made with ingredients most of us have on hand which makes it even more convenient.
It’s classic and comforting and is an old-fashioned dish that you can serve to guests.
It’s delicious! That rich, creamy gravy is everything.
Kids and adults love it. It’s healthy, wholesome, and brings everyone to the table no matter how busy the day has been.

Ingredients Used

For The Burger Steak

Ground beef: I use 90% lean for this recipe because the gravy gives it the richness and moisture it needs. Anything with a higher fat content may result in too much extra grease.
Egg: As with meatloaf and hamburgers, the egg acts as a binder in this burger steak recipe as well. Otherwise, you’d have a hard time with it falling apart.
Breadcrumbs: They’re also used to bind the meat alongside the egg. It works to absorb excess moisture that will help keep it together. If you have any homemade breadcrumbs, use them.
Yellow onion: An aromatic that imparts beautiful flavor to the beef. Dice them up!
Seasonings: Italian seasoning, salt, and pepper. This blend of seasoning is enough to pack a punch. The gravy is super flavorful so, in an effort not to overpower that, we’re keeping it simple.
Olive oil – Used to cook the burger steaks to impart moisture and avoid sticking.

For The Gravy

Butter: The deliciously flavored fat used to saute mushrooms and onions. You can smell it already, can’t you?
Mushrooms: Use white or cremini mushrooms for this. You can buy whole and slice them yourself, or buy them already sliced.
Yellow onion: Thinly sliced to complement the mushrooms for a pleasing bite, but not too thin that they’ll get lost!
Garlic: Another amazing aromatic ingredient that works to add flavor to this incredible gravy.
All-purpose flour: This will thicken up the gravy and take it from a thin runny sauce to a thick, creamy gravy.
Beef broth: The liquid base of the gravy used to bring everything together. You can make your own homemade beef broth using my recipe!
Worcestershire sauce – A classic ingredient in many sauces and gravies. It adds a distinct sour, tangy, sweet note.
Salt & pepper – Play around with the seasoning to taste. Adjust the salt to your liking, especially if the broth isn’t low sodium.
Fresh parsley – An optional herbaceous finish that lightens and brightens up this dish!

How To Make Hamburger Steak

Prepare the hamburger patties by combining the beef with the egg, breadcrumbs, onion, and seasoning in a large bowl. Make 4-5 oval hamburger patties about 1/2” thick.
Cook patties in a preheated cast-iron skillet over medium heat. 5 minutes per side should be enough to brown them nicely. Transfer them to a plate, cover with foil and allow them to rest.

Tip! Gently incorporate the ingredients being careful not to overwork the meat. This will allow the meat to maintain its moisture and texture without becoming too dense.

How To Make Gravy For Hamburger Steak

In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
Add the garlic and cook for 30 seconds before adding the flour and cook for 30 more seconds. Stir constantly.
Gradually add the beef broth while continuing to whisk and bring it to a boil. Simmer for a few minutes until the sauce thickens up to a nice brown gravy.
Season with Worcestershire sauce, salt, and pepper and return the steaks back to the pan.
Using a spoon, pour sauce over the steaks making sure they’re all evenly coated. Cook for about 5 minutes longer and voila, ready to be served!

Tips & Variations

I like using ground beef as it has a familiar classic flavor and using lean won’t leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it’s done.
Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.
Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.
Feel free to swap with chicken broth if you’d prefer it over beef broth. If you’ve got any homemade broth in your fridge, this would be a great way to use it up.
Want a similar recipe that uses stew meat? Try my Beef Stroganoff Soup!

What To Serve With Hamburger Steak

For the steak of nostalgia (and let’s be honest, comfort and convenience) I usually serve hamburger steak and gravy overtop a bed of mashed potatoes and a side of garlic green beans for my family. If you’re serving a larger crowd or have some time to do it up big, here is some inspiration for other sides to go along with it:

Potatoes: You can’t go wrong with a variety of potato dishes like scalloped potatoes, crushed potatoes, cheesy mashed potato cakes, twice baked potatoes and, of course, homemade french fries.
Veggies: In addition to green beans or instead try these brown sugar glazed carrots, rutabaga fries, three bean salad or a simple tossed green salad.
Dessert: With a hearty meal like this, keeping it light, simple, and comforting for dessert is the only way to go, because yes, dessert is a must! Baked apple slices topped with a scoop of vanilla ice cream checks all the boxes!

FAQs

How do I know when my steak burgers are done?

If you have a meat thermometer, use it for accuracy. The internal temperature should read 160°F/71°C. If you haven’t invested in one, I highly recommend you do as it will be useful for so many recipes for years to come.

Is hamburger steak the same as Salisbury steak?

Yes and no. Depending on whom you ask, this recipe for hamburger steak is actually a recipe for Salisbury steak! It’s a ground beef patty made with fillers like breadcrumbs, eggs, and delicious herbs and spices for seasoning and then it’s simmered in gravy. The hamburger part of the hamburger steak can be used interchangeably for an actual hamburger sandwiched between a bun! You might also notice some similarities between a burger or Salisbury steak and meatloaf, but it’s the delicious mushroom gravy that sets it apart.

Can I use a gravy packet instead?

Technically you can. To make things even easier and even faster dinner ready in closer to 30 minutes you could use a ready-made gravy packet and just add water. I would be remiss if I didn’t try and stop you though! Homemade brown gravy from scratch has all of the flavors of butter, onions, garlic, and Worcestershire sauce that you just can’t buy! Plus you’re not adding a whole bunch of sodium to your meal. In a nutshell, though, you absolutely can use it instead.

Can I make this dish in advance?

This is a great make-ahead dish! Combine the hamburger mixture in the morning, decide whether you want to form the patties yet or not, and keep it in the fridge until you’re ready to make dinner that evening. You can make it up to 8 hours ahead which will cut down on prep time later on.

Classic comfort food is hamburger steak with mushroom gravy, but like with anything, tastes change with time and place. Please share your thoughts in the comments section if you’ve modified this recipe to suit your family’s tastes.

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