This is one of the recipes that proves itself over and over again with wholesome goodness and a touch of comfort. My husband is a big fan of the open-face hamburger steak sandwich. he could literally eat this meal several times a week and I don’t blame him. My kiddos enjoy this meal as well but they prefer theirs sans onions. I love the onions but you know how picky little mouths can be. Anyway, personalize this recipe to fit your family’s needs!
I can totally see why! It tastes delicious!
Ingredients
2 1/4 lb lean beef (hamburger meat)
1 Tbsp Heinz Worcestershire sauce
1 Tbsp A1 sauce
1 can(s) beef consomme, 10.5 oz
1/2 c diced onion
1/2 onion cut into thin rings
1 tsp Morton salt
1 tsp pepper
1 can(s) beef gravy (14.5 oz), reserve one tablespoon
8 slice Sara Lee classic French bread
3 Tbsp Bertolli olive oil
1 1/2 Tbsp Gold Medal Self-rising flour
1 small can Pennsylvania Dutch diced mushrooms
Instructions
In a large bowl add the beef, A1 sauce, Worcestershire, the reserved beef gravy, diced onion, salt, and pepper.
Using hands knead meat until combined
Make meat into five patties.
In a lightly sprayed skillet cook patties 15 minutes per side or until your desired doneness!
In a smaller skillet add a teaspoon of oil and saute onion rings until lightly brown, drain on paper towel.
Once patties are done remove from skillet and add the 3 tablespoons of olive oil, let get hot then add the flour. Scrape bottom of the skillet to get meat drippings.
When flour is brown add the consomme and beef gravy, stir to mix.
Add the mushrooms, put patties back in skillet. Use a spoon and coat meat with the gravy and mushrooms.
Simmer for 10 minutes.
Toast the french bread. Add two slices of bread per plate. Put meat on top of bread, spoon gravy and mushrooms on top. Garnish with onion rings.
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Quick Tip: Eat these burger sandwiches over white bread of rolls.