It’s fast. It’s cheap. It’s tasty. What else do you need for a weeknight meal? There are never leftovers – My husband LOVES this meal. I hope you enjoy!
What you will need:
Yield: 5 servings
- 2 lbs of hamburger meat
- 1 pkg Lipton onion soup mix
- 2 Tablespoons of Worcestershire sauce
- 1 Tablespoon Onion Powder
- 1 tsp salt
- 1/2 tsp pepper
- Olive oil
- 1 full onion
- 2 cups beef stock
- 3 Tablespoons of corn starch
- 1 teaspoon onion powder
- 1 teaspoon soy sauce
- 1 beef bouillon cube, crushed
- 1 Tablespoon of heavy cream
Step by step:
Mix the hamburger meat, soup mix, Worcestershire, onion powder, salt and pepper.
Make 5 patties flattening so that they can finish at the same time. Place a thumb in the middle to keep from shrinking.
Heat oil in a cast iron or heavy skillet over medium high heat. Place the patties in the pan to brown. (A few minutes each side). Meanwhile slice the onion.
Once the patties have a good sear on each side, reduce the heat and cover the pan. I used a sheet pan because I didn’t have a large enough cover for my big cast iron skillet. Cook for a good 8-10 minutes, covered and patties will finish medium well. If you want less done, reduce your covered time.
Remove patties and cover in foil to keep warm.
Place onions in the same pan in the fat from the patties. Cook until translucent and starting to caramelize or brown.
Add beef stock and bring to a simmer, add the bullion cube, corn starch and cream. Whisk quickly to get the corn starch to work into the mix. You may have some lumping, but as it heats, it will smooth out.
Add the beef patties back in, reduce the heat and spoon the mixture over the patties. Turn heat off and serve. I served this with mashed potatoes and green beans and it was perfect!