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HAMBURGER CREAMED GRAVY OR SOS

Posted on January 7, 2013 by The Southern Lady

Creamed Hamburger GravyThis gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits!  I love it over mashed potatoes.  Some people make this with chipped or dried beef, too. This was an Army staple, thus the SOS name.  I can remember having this gravy for breakfast over toast when I was a child.  An easy and economical dish.

1 pound ground beef
1/2 cup onion, chopped
1 clove minced garlic
1/4 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 cups milk (I use one 12 ounce can of evaporated milk and enough water to make 2 cups)
 
Brown ground beef, onion and garlic until beef is cooked.  Drain.  Put hamburger back in skillet and add flour, salt, pepper, Worcestershire sauce and milk.  Simmer until gravy thickens.  Makes 6 to 8 servings. Enjoy!
Creamed Hamburger Gravy
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HAMBURGER STEAK AND GRAVY

Posted on October 7, 2012 by The Southern Lady

Hamburger Steak and Gravy My family loves hamburger steak and it is such a comfort food. There are so many different variations but  this is our favorite.

Steak Ingredients:

1 pound ground beef
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1teaspoon minced onion
1/2 cup quick-cooking oats
1/4 cup flour
2 tablespoons oil
 
Gravy Ingredients:
1 package onion soup mix
1 small onion, peeled and chopped
3 1/2 cups water
4 ounce can mushroom pieces, drained
Flour leftover from dredging steaks.
 
In a large mixing bowl combine ground beef, egg, salt, pepper, garlic powder, minced onion, oats. (I mix this up with my hands)  Make into about 4 hamburger steaks and dredge in the 1/4 cup flour. Heat oil in skillet and brown steaks on both sides.  Remove to a plate.  Add the gravy “fixins” to your skillet, bring to a boil, stirring to mix well. Add steaks back to the skillet, turn heat to simmer and let cook about 30 to 35 minutes on low heat.
 
Makes 4 steaks depending on size you make them.  Serve with mashed potatoes, rice or noodles.  Enjoy!
 
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CHICKEN FRIED STEAK AND GRAVY

Posted on August 9, 2012 by The Southern Lady

Chicken Fried Steak and Gravy - Copy (2)Chicken fried steak is one of my favorite dishes served with mashed potatoes and gravy.  Someone asked me for the recipe recently and I was totally surprised that I did not have it on my blog.  I guess I thought everyone knew how to make this great dish.  There is not a lot to it and you can use cube steak, beef chuck steak, boneless sirloin, or round steak.  The picture above is of cubed steak chicken fried.

4 to 6 cubed steaks
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
Pinch cayenne (Optional)
2 eggs
1/4 to 1/2 cup cooking oil (I use Canola)
1 1/2 cups milk
 
In a flat dish or pan (I use a pie pan) combine flour, salt, black pepper, garlic powder and cayenne.  Whisk together.  Break the 2 eggs into a separate bowl.  Dip steaks in egg and then flour mixture. (I only do this once but some people dip in the egg, then flour, then egg again and flour again).  Make sure they are well coated with flour.  In a skillet on top of the stove heat oil to sizzling.(When you put a drop of water in oil it sizzles). Add steaks to hot oil being very careful since oil is so hot.  Cook 4 to 6 minutes on each side until golden brown.  Remove steaks to a plate and cover to keep warm.  Pour hot oil from skillet until you have only about 4 tablespoons remaining along with the browned crumbs and such in the pan. Add 3 to 4 tablespoons of the leftover flour  to the drippings and stir to mix well.  Add 2 cups milk and cook to boiling.  Remove when gravy gets to desired thickness.  Pour gravy over cooked steaks and serve.  Makes 4 to 6 servings.  Enjoy!
 
Note:  Steaks should be about 1/4 inch thick. You can tenderize by pounding with a meat tenderizer tool.
 
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SWISS CHICKEN CASSEROLE

Posted on February 15, 2012 by The Southern Lady

Swiss Chicken Casserole My family loves this casserole and it is something different to do with chicken.  You could make this with any chicken parts other than chicken breasts, too.

4 to 6 chicken breasts, boneless and skinned
4 to 6 slices swiss cheese
1 (10 1/2 ounce) can Campbells cream of chicken soup
1/3 cup onion, chopped
1 (4 ounce) can mushroom pieces, drained
1 cup milk
1/4 teaspoon black pepper
1/2 teaspoon rubbed sage
1/4 teaspoon ground mustard
1 (14 ounce) can Campbells chicken gravy
1 (6 ounce) box chicken flavored stuffing mix (I used Kroger brand)
1/2 stick butter or margarine or 4 tablespoons
 
Spray a 9 x 13 baking dish or a deep dish casserole with cooking spray.  Place chicken breasts in pan and place a slice of swiss cheese on each breast.  Mix remaining ingredients in a bowl with a whisk, pour in uncooked stuffing mix and stir.  Pour over the chicken.  Cook covered in a preheated 350 degree oven for 60 minutes.  Remove cover for last 15 to 20 minutes.  (If your chicken is frozen when you are putting the casserole together, you should cook about 90 minutes to make sure chicken breasts are done).  Enjoy!
 
Note:  I have not made this dish in the crockpot but feel like it would work that way, too.
 
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