This week for you, my beloved readers, I included my mother’s homemade classic hamburger steak recipe as well as her fried hamburger steak recipe! In fact, we have prepared these so many times that they get better each time we prepare them, and they get better and better each time! The secret ingredient is listed in the recipe for her classic hamburger steak! Additionally, I have included one of Paula Deen’s great masterpiece recipes for hamburger casserole. The onions and green bell peppers, along with the crushed red tomatoes make this recipe a true keeper! Hope you enjoy my hamburger concoctions!!! I love my readers! Keep sending in your recipes, my friends! Enjoy readers!
Mama’s Classic Hamburger Steak Recipe
Note: My mother prepares the most wonderful hamburger steak and gravy in the world, and the secret is truly the golden mushroom soup that is added at the end. This secret was given to my mother by one of her friends, Mrs. Geraldine Covington. It truly was a secret which made these hamburger steaks delectable! This is a wonderful, simple supper you may want to try this week for your family!
1 to 1.5 lbs. ground beef (shape into 3 small or 4 regular patties)
1 onion
1 Tbsp. oil
1 can Campbell’s Golden Mushroom soup
1 soup can full of water (plus more if needed)
1 pkg. onion soup mix (dry)
1 tsp. lemon pepper
Shape hamburger patties. In a large pan, fry patties with oil over medium heat, covered. Cut thick slices of onion to go on top of patties while frying them. When done, drain excess grease off. Return to stove and pour soup, dry mix and water all over cooked patties. Sprinkle with lemon pepper. Cook on medium heat covered for about 10 minutes. Add a bit more water if becomes too thick. Serve with white rice and homemade biscuits. Delicious!!!
Mama’s Easy Chicken Fried Hamburger Steak
Note: I have always wanted this fried steak to be my last meal on earth! Along with some iced sweet tea and some delicious homemade brownies! Ha ha!!! My mother’s chicken fried steak is the best in the world!
One and one half to 2 lbs. ground chuck (make 4 large patties from this)
1 large egg
One and one half cups buttermilk
1 tsp. lemon pepper
One half tsp. black pepper
One half tsp. garlic salt
2 cups self rising flour or more
Vegetable oil (for frying)
Salt and pepper to taste
Whisk egg and buttermilk together in a small bowl. Add seasonings. Dip each pre-formed patty into mixture coating very well. Marinate for about an hour to soften meat a little (optional). Put flour into a separate bowl. Dip each coated patty into flour and coat very well with flour. May need extra flour. Heat vegetable oil for frying and fry patties until golden brown on both sides (should be completely done in middle). Drain on paper towels. Sprinkle with dash of salt and pepper to taste. Makes 4 chicken fried steaks. Serve with cooked rice, biscuits and gravy and sweet tea!
Paula Deen’s Hamburger Casserole
Note: What a way to start the week with this scrumptious hamburger casserole! The onions and green bell peppers offer this delicious concoction that kick that makes it a true hit. Serve this with a nice salad, buttered rolls and sweet tea--and you have a delectable meal in no time flat!!!
1 pound box elbow macaroni
2 Tbsp. vegetable oil
2 cups chopped green bell pepper
2 cups chopped onion
1 Tbsp. chopped garlic
2 lbs. ground beef
3 cups canned tomatoes, crushed
Salt and pepper
1 tsp. each dried basil, ground cumin, and dried oregano
3 cups grated Cheddar cheese, medium
Heat the oven to 350 degrees. Cook the macaroni according to package directions; drain very well and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and sauté until soft. Add the ground beef and sauté until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9x13 baking dish. Top with the cheese and bake for 20-25 minutes, or until the cheese is lightly browned and bubbly.
Editor’s note:
Brock W. Rogers is an educator, an award winning southern food writer, and overseas traveler and a passionate student of the culinary and pastry arts. Send him your recipes and suggestions to brockrogers1@gmail.com.
