INSTRUCTIONS
Heat olive oil painting in a large skillet( cast iron skillet works best). In a large coliseum, add the ground beef and all of the seasoning. Also add the minced peppers and onions, chuck motes, and egg.
Mix the meat with a ladle, or by hand until everything is completely incorporated. Using your hand as, form the admixture into galettes, about the size of a donut.
Poke a bitsy hole in the middle of each croquette( this helps help too important loss), and set them away on a plate or piece of diploma paper.
Once all of the galettes are formed and the oil painting is hot, add the hamburger steaks to the skillet. Fry them on each side for about 5 twinkles. Cook the steaks in batches so you do n’t overcrowd the skillet.
Remove them from the skillet and set them away on a clean plate, or diploma paper.
Using the same skillet, prepare the brown gravy according to package directions. Add an redundant mug or two of water, as the sauce will cake up. Also add the Worcestershire sauce to the gravy and mix well.
Once the gravy begins to cake( should be about 5 mins), nestle all of the steaks back into the skillet. Allow this to poach on low heat for about 20 twinkles.
NOTES
Use thepre-diced, frozen bell pepper and onion blend to cut fix time.
Hamburger steaks won’t be completely cooked when frying them first. This is to achieve a nice crust. They will be completely cooked when they ’re added back into the gravy at the end.
NUTRITION INFORMATION:
Amount Per Serving: CALORIES: 344TOTAL FAT: 29gSATURATED FAT: 12gTRANS FAT: 1gUNSATURATED FAT: 16gCHOLESTEROL: 76mgSODIUM: 128mgCARBOHYDRATES: 14gFIBER: 3gSUGAR: 3gPROTEIN: 46g