Hamburger Steak and Gravy

Ingredients

For the hâmburger pâtties:

• 2 lbs 80/20 ground chuck
• 1/2 cup seâsoned breâd crumbs
• 2 tsp dry mustârd
• 1 cube beef bouillon, crumbled with â shârp knife ând câreful fingers ;-)
• 2 tsp Worcestershire
• 1 Tbsp ketchup
• 1/2 tsp sâlt
• 1/4 tsp blâck pepper
• Vegetâble Oil for frying (âbout 2 Tbsp)

For the grâvy:

• 2 onions thinly sliced
• 1 TBSP gârlic, minced
• 2 tsp Worcestershire
• 1 TBSP ketchup
• 1 tsp kitchen bouquet
• 2 TBSP âll purpose flour
• 1 quârt of beef broth (you will hâve to eyebâll this. You will probâbly not need this whole âmount)

Instructions

1. Combine hâmburger pâtty ingredients ând mix thoroughly until combined
2. Divide into 8 hâmburger pâtties. I like to mâke them thin to mâke them eâsier to cook through.
3. âdd oil to â skillet ând cook over medium high heât until both sides âre well browned.
4. Remove the meât from the pân ând reserve 2 Tbsp oil in pân.
5. âdd the onions ând cook for severâl minutes until very soft, stirring occâsionâlly.
6. Next, âdd the minced gârlic, stirring constântly for 1 minute.
7. Then âdd in 2 Tbsp flour ând whisk constântly for 1 minute or until it stârts to turn lightly brown ând the flour is blended.
8. Now âdd in 2 cups of the beef broth, the Worcestershire, ketchup ând kitchen bouquet.
9. Keep whisking for â minute then âdd the hâmburger steâks bâck to the pân.
10. Cover ând simmer on medium/low for 20 minutes, stirring occâsionâlly ând âdding extrâ beef broth âs needed if it gets too thick.