Try this awesome Southern Country Fried Hamburger Steaks with Gravy Recipe as a cheaper alternative to traditional country fried steak.
Southern Country Fried Hamburger Steaks with Gravy
This recipe uses hamburger steaks, garlic and onion powders, black pepper, salt, flour and milk to create a thick gravy that goes great over the meat.
I served mine with mashed potatoes and peas. I took extra gravy and covered my potatoes in it too!
In a shallow dish beat together egg and 1/2 cup milk, set aside.
Shape ground beef into three equal sized oval “steaks” and flatten into 1/4 inch thickness.
In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
Add each “steak” one at a time to egg mixture, coating both sides well.
Then add each “steak” to seasoned flour,making sure to cover each side well.
Heat oil over medium heat in skillet large enough to hold all the “steaks”.
Add “steaks” to hot but not smoking oil, cook until both sides are golden brown.
Remove “steaks” and keep warm.
To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux.Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.At this point,taste and add more seasoning if desired.Pour gravy over “steaks” and mashed potatoes.
Here are some other fun Beef recipes to try:
Southern Country Fried Hamburger Steaks with Gravy
Equipment
- Cast Iron
Ingredients
- egg large
- 1/2 cup milk
- 1/2 cup self-rising flour use leftover seasoned flour for the gravy
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 1/2 lb lean ground beef
- 1 cup oil for frying
- GRAVY
- 3 tablespoons seasoned flour
- 3 tablespoons oil
- 1 cup milk
Instructions
- In a shallow dish beat together egg and 1/2 cup milk, set aside.
- In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
- Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
- Add each "steak" one at a time to egg mixture, coating both sides well.
- Then add each "steak" to seasoned flour,making sure to cover each side well.
- Heat oil over medium heat in skillet large enough to hold all the "steaks".
- Add "steaks" to hot but not smoking oil, cook until both sides are golden brown.
- Remove "steaks" and keep warm.
- To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
- Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux.
- Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
- At this point,taste and add more seasoning if desired.
- Pour gravy over "steaks" and mashed potatoes.
- At 120°F, the burger is rare. At 130°F, it's medium-rare. 140°F is medium, 150°F is medium-well, and over 160°F is well done.
