Hamburger Steaks with Parmesan Potatoes and Onion Gravy

1 pound ground chuck
1 pound hamburger
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic, jar
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke - MYSTERY ingredient
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste
  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30 minutes in convection oven at 350 degrees.
  • In a large skillet melt the butter for the gravy. Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy
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HDMac said...

Tamy, this looks like a great chilly, windy, rainy, autumn dinner!!!!! Thanks!

Sandra said...

Oh my gosh this looks SO good...YUM!

Tamy, I've enjoyed all the recipes you've been posting, loving it :)

Forgetfulone said...

I'm trying to figure out how to adapt this to make it low fat. I think the cottage cheese instead of sour cream might work in the potatoes. Any suggestions on the cream sherry substitute or butter sub for the gravy? I was thinking some chicken or beef broth, onions, flour, and maybe some boullion, but I don't know how to get it thicker.