Hamburger Steaks with Mushroom Gravy

Hamburger Steaks

Serves 4

Five in 25

Five Ingredients

1 lb 80/20 ground beef

2 cups beef stock

1 package (8 oz) sliced button mushrooms

2 T Worcestershire sauce

1 ½ cups rice long grain white rice, uncooked

From the Pantry

2 T AP flour

1 T olive oil

6-8 garlic cloves, minced

Cook the rice per package directions.

Add the ground beef to a bowl followed by 3-4 cloves minced garlic and 1 tablespoon of Worcestershire sauce. Season with salt and pepper and mix to combine. Form into four ¼ pound patties about a half inch thick.

Add 1 tablespoon of olive oil to a skillet over medium heat and lay in the hamburger steaks. Cook for 3-4 minutes a side or until browned and fat has rendered into the skillet. Remove steaks and set aside. Add the mushrooms along with 3-4 more cloves minced garlic and salt and pepper to taste. Stir and cook for 3-4 minutes or until mushrooms are slightly softened.

Add the flour to the pan and stir until it is completely absorbed by the fat in the skillet. Add a touch more olive oil if needed. Cook out for 1 minute.

Add the beef stock and another tablespoon of Worcestershire sauce. Stir and bring to a simmer. Liquid should thicken slightly. Return the steaks to the gravy and cook for 5-10 minutes or until gravy has thickened to your liking. Steaks will be cooked through in about 5 minutes depending on their thickness.

Serve 1 steak over a bed of rice covered in mushroom gravy. Optionally garnish with some fresh herbs like parsley or green onions.