Open Face Hamburger Steak Sandwich

Kathy Sills

By
@tootiefruity

Made the for supper a while back and the whole family loved it!

Rating:
★★★★★ 2 votes
Comments:
Serves:
5
Prep:
30 Min
Cook:
20 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a great weeknight meal! I really liked the Worcestershire and A1 sauce in the burger... added great flavor. This looks pretty fancy when plated, so no one needs to know how super simple it was to make!

Ingredients

2 1/4 lb
lean beef (hamburger meat)
1 Tbsp
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
salt
1 tsp
pepper
1 can(s)
beef gravy (14.5 oz), reserve one tablespoon
8 slice
Sara Lee classic french bread
3 Tbsp
olive oil
1 1/2 Tbsp
self rising flour
1 small
can diced mushrooms

Step-By-Step

1In a large bowl add the beef, A1 sauce, worcestershire, the reserved beef gravy, diced onion, salt and pepper.
2Using hands knead meat until combined.
3Make meat into five patties.
4In a lightly sprayed skillet cook patties 15 minutes per side or until your desired doneness!
5In a smaller skillet add a teaspoon of oil and saute onion rings until lightly brown, drain on paper towel.
6Once patties are done remove from skillet and add the 3 tablespoons of olive oil, let get hot then add the flour. Scrape bottom of skillet to get meat drippings.
7When flour is brown add the consomme and beef gravy, stir to mix.
8Add the mushrooms, put patties back in skillet. Use a spoon and coat meat with the gravy and mushrooms.
Simmer for 10 minutes.
9Toast 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.

About this Recipe

Main Ingredient: Beef
Regional Style: French
Other Tag: Quick & Easy
Hashtags: #mushrooms, #onions, #gravy