Ingredients
Cubed steaks – or you can also form thin patties with regular ground beef.
salt and fresh ground pepper, to taste
few tbsp butter
some chopped or minced onion – I just a small handful of whatever diced onion I keep in the freezer, or you can slice, if you like your onion in this recipe in small thin slices.
1/4 c flour
1 tsp paprika
couple tsp kosher salt
a couple grinds of of coarse ground black pepper
2 c beef broth
a couple shakes Worcestershire sauce
Instructions
** If you’re making this with the homemade mashed potatoes (below), go ahead and peel your potatoes and let them hang out in a pot filled with water to barely cover them.
1. Season your cubed steaks or ground beef patties with seasonings (paprika, salt and pepper) and set aside.
2. In large (this recipe is good with a cast iron skillet) skillet, heat butter and add onions and saute til translucent, then remove onions to a bowl.
3. Add steaks or hamburger patties to buttery heated skillet (you can toss another big pat of butter in there if ya like), and cook for 4-5 min on either side on medium-hi heat til browned.
4. Remove steaks to a plate and add another large pat of butter or two to skillet. Whisk in flour for a minute or so, til brown and add beef broth and Worcestireshire sauce. Wisk until smooth and creamy, and let broth simmer for 4-5 min, til boiling and thickened.
5. Add steaks and onions back to the skillet and let simmer in the gravy for a few minutes while you make the mashed potatoes.
Homemade Mashed Potatoes
Peel enough potatoes for your family – for our family of 3 and plenty leftover, I used about 6 large Yukon gold potatoes and a few leftover Russets I had hanging around.
Remove skins from potatoes before you start steaks and dice potatoes into large chunks. Let hang out in a pot with water barely covering them until you’re ready to boil them.
When ready to start potatoes, boil potatoes on medium heat for about 15-20 min til fork-tender. Drain potatoes and add back to a pot that has a couple tbsp butter at the bottom. Add a splash of buttermilk, or a couple of glugs regular whole milk+ few spoonsful of sour cream (if you like them rich and aren’t shy about dairy).
When ready to serve with dinner, whip with hand mixer or smash with a manual potato masher (whichever you have onhand is fine) then add another couple pats of butter and serve.
You can serve with a salad, warm bread of your choice, and/or frozen or canned veggies.
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