Hamburger Steak with Onions & Gravy

I’ve had Hamburger Steaks (aka Salisbury steak) before, but I’ve never really liked it. I thought I just ‘wasn’t a fan’, but then I got to thinking. I love meatloaf. I love gravy. Something was always missing for me…flavor. On a whim, I decided to try my own hand at this classic dish. It still seemed like ‘Mission Impossible’. After my family’s first bite, we all agreed: Mission Complete! Not only were the ‘steaks’ jam-packed with flavor, but so was the simple gravy. And where can you go wrong with caramelized onions?! Take it from me, serve these juicy ‘steaks’ with mashed potatoes. You won’t want to waste a drop of gravy.

Hamburger Steaks with Onions & Gravy

4 Sons 'R' Us: Hamburger Steaks with onions & gravy

1 lb ground beef
1 egg
1/4 cup seasoned bread crumbs
1/8 tsp black pepper
1 tsp seasoning salt, divided
1/2 tsp onion powder
2 tsp minced garlic
1 tsp Worcestershire sauce
1/2 tsp Montreal Steak seasoning
1 tbsp olive oil
1 cup finely diced onion
2 tbsp all-purpose flour
1 cup beef broth & 1 tbsp cooking sherry

Directions

1. In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, Worcestershire sauce, and steak seasoning. Form into 8 balls, and flatten into patties.
2. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
3. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Serve & enjoy!

Mexican Chicken Spaghetti

My kids love spaghetti. Seriously, I have four spaghetti monsters. It’s a great quick, easy meal when we have a busy evening of activities ahead, or when I just don’t feel like spending all day in the kitchen. It’s also perfect for the evenings when my boys have dinner duty. That being said, as I’ve mentioned before, I love finding new ways to re-do our traditional favorites. This¬†spaghetti¬†offered all the ease of a traditional version, but with a nice Mexican feel and a little ‘kick’. Everybody, including my husband (the pickiest of the bunch) came back for seconds. My husband may, or may not, have had three helpings.

Mexican Chicken Spaghetti

4 Sons 'R' Us: Mexican Chicken Spaghetti

  • 8 oz angel hair, or thin spaghetti, pasta
  • 2 cups cooked chicken, chopped
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1, 10 oz, can of diced tomatoes and green chiles, undrained
  • 1 cup sour cream, or greek yogurt
  • 1 cups shredded Mexican blend cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Boil pasta according to package directions. Drain.
  3. In a large bowl mix together the chicken, soups, tomatoes, and sour cream, stirring until evenly combined.
  4. Add in the cooked and drained pasta, stirring until evenly combined.
  5. Transfer to a 9×13 baking dish.
  6. Cover with foil and bake for 30 minutes, or until hot and bubbly.
  7. Sprinkle with cheese and return to the oven, uncovered, until melted.

Cheeseburger Macaroni

Have you ever pulled a box of Hamburger Helper, or something similar, out of the pantry for a quick and easy meal for your family on a rushed evening? I, myself,  am guilty of having done this at least a few times. Even when I’ve bought these ‘box’ meals on sale or with coupons it’s still not particularly ‘cheap’ considering I always have to add more pasta, spices, and other ingredients to spruce it up. It doesn’t even taste that good to my husband or I, although I am sure my kids would eat it any day with no complaints. I know in the past I’ve sacrificed our personal preferences, quite a few times, for efficiency, using a ‘box’ meal to get dinner served to my kids on time, but NO MORE! Homemade Cheeseburger Macaroni is creamy, cheesy, and easy. Both the kids and the adults will love it. It even takes about the same amount of time to make as it’s pre-packaged competition. Ditch the ‘helping hand’ and make your own batch from scratch. My recipe feeds my family of six, with enough leftovers for my husband’s lunch the next day. The recipe can easily be cut in half to accommodate a smaller family.

Cheeseburger Macaroni

4 Sons 'R' Us: Cheeseburger Macaroni

  • 2 lbs lean ground beef
  • 1 lb. box of pasta, elbows or small shells work best
  • 2 packets of taco seasoning
  • 2 10 oz cans diced tomatoes with green chilies
  • 4 cups beef broth

Cheese Sauce

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 and 1/2 cup milk
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions

  1. In a dutch oven brown hamburger meat until cooked through and then drain and return meat to the pot.
  2. Stir in taco seasoning, tomatoes, beef broth, and macaroni.
  3. Heat to boiling, now reduce heat and cover. Simmer 12-14 minutes, stirring occasionally.

Cheese Sauce

  1. While the beef and noodle mixture cook, melt butter in a saucepan. 
  2. Whisk in the flour and cook over medium heat, constantly whisking for 2-3 minutes.
  3. Slowly add in the milk, whisking constantly, and bring to a boil.
  4. When your sauce base is smooth and thickened remove from heat and stir in the cheese until melted.
  5. Add the salt and pepper to the cheese sauce.
  6. Pour the cheese sauce over the hamburger mixture. Stir gently until evenly combined.
  7. Remove pot from heat and let sit about 5 minutes for the sauce to thicken up and serve.