This is a delicious recipe, but it messes up a lot of dishes and takes up a little time. However, it's great as leftovers too!
1 pound of ground chuck (feel free to substitute ground deer)
3/4 cup of onion, chopped
1 teaspoon hot sauce
1 teaspoon of season-all
1/2 teaspoon garlic powder
20 turns of the pepper grinder (or shakes of the pepper container)
About 1/3 cup of flour, for dipping the patties in
2 tablespoons of canola oil
For the Gravy:
1 large onion, halved and sliced
1 cup of beef broth (I make mine with a beef bullion cube)
1 cup of water
1/4 teaspoon of seasoned salt
10 turns of the pepper grinder (or shakes of the pepper container)
1/4 cup of flour
Heat the oil over medium high in a large heavy bottomed stainless skillet.
Meanwhile, put the ground chuck in a medium size bowl add the chopped onion, egg, hot sauce, season-all, garlic powder and pepper and combine. I prefer to make lots of small patties, rather than just 4 large ones, but do whatever floats your boat.
Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. Remove and set aside.
Whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of season-all, 1/2 teaspoon salt and about 10 turns of the pepper grinder until well combined.
Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized. This doesn't take very long at all, which is why I have you make your beef broth first.
Pour your beef broth into the skillet with the onions and stir constantly, until mixture begins to thicken.
Return the hamburger steaks to the skillet, turn to coat and reduce heat to simmer; cook, covered, for about 20 minutes longer.
*If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the season-all, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.
**If you use deer instead of beef, make extra gravy. Trust me :).
I love to serve this with mashed potatoes. The gravy is fantastic on them!