Best Steak in Los Angeles Hamburger Steaks With Brown Gravy Recipes

A cheeseburger steak is an immaculate solace nourishment, and scarcely even requires poring through formulas. At its most fundamental, it's simply ground hamburger, all things considered, perhaps with a tad bit of salt and pepper or garlic powder blended in. Yet, that makes for a really insipid dinner, isn't that right? A ground sirloin sandwich steak with chestnut sauce formula, however - now that is the thing that you have to transform a straightforward supper into a flawless supper.

When I make ground sirloin sandwich steaks with cocoa sauce, my formula calls for Rawleigh Steak and Hamburger Seasoning Mix, and also Rawleigh Onion Flakes - they are well worth mail requesting for, as nothing in normal markets is practically identical. A squeeze of legitimate salt, a touch of Worcestershire sauce, and the patties are prepared to be cooked; in the winter, you need to turn to searing or searing, yet in summer you unquestionably need to flame broil!

The cocoa sauce for my ground sirloin sandwich steak, as well, should have Rawleigh's Brown Gravy Mix - no other blend can think about. You can make it as indicated by the bundle headings (and isn't that an awesome container, incidentally, instead of those parcels that spill powder all over the place when you tear them open?): 2/3 glass sauce blend consolidated with 1 container cool water, then sped into 3 mugs bubbling water until thickened. Be that as it may, I jump at the chance to tinker a bit, so here's the means by which my ground sirloin sandwich steak with chestnut sauce formula looks:

2 pounds ground hamburger

3 tablespoons Rawleigh Steak and Hamburger Seasoning Mix

2 tablespoons Rawleigh Onion Flakes

1/2 teaspoon genuine salt

2 tablespoons Worcestershire sauce

Join fixings, partition into 6 patties, and cook to craved doneness.

1 tablespoon margarine

8 ounces cut mushrooms

1/3 glass red wine (one that merits drinking!)

2/3 glass cool water

2/3 glass Rawleigh Brown Gravy Mix

3 mugs bubbling water

Heat margarine in a skillet, and include mushrooms; sauté until brilliant chestnut. In the interim, join wine and chilly water; blend in sauce blend. Whisk blend into bubbling water and cook until thickened. Mix mushrooms into cocoa sauce. Place ground sirloin sandwich steaks onto a serving platter and top with the cocoa sauce. Serve hot to a ravenous gang!

This is sufficiently simple to make for a snappy weeknight supper, additionally sufficiently refined to be served at a supper party. My burger steak with chestnut sauce formula is a universally handy hit.

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