Open Face Hamburger Steak Sandwich
lean beef (hamburger meat)
beef consomme, 10.5 oz
onion cut into thin rings
beef gravy (14.5 oz), reserve one tablespoon
Sara Lee classic french bread
self rising flour
can diced mushrooms
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.
Originally Posted: Tue, May 15, 2012