Submitted by Jamie Smith, Elkins, Ark., OFN Contributor
• 2.25 pounds 80/20 hamburger
• 3 large eggs
• 4 to 5 Tbsp crushed crackers (we used store-brand Ritz crackers)
• 3/4 tsp black pepper
• 3 Tbsp dried minced onion
• 3/4 tsp rubbed sage (or equivalent such as rosemary, thyme, or crushed bay leaf)
• 1 stick of butter (divided)
• 8 ounces of fresh mushrooms, chopped
• 5 Tbsp flour
• 3 1/2 C hot water
• 4 tsp of low sodium beef bouillon
Mix the hamburger, eggs, crackers, pepper, onion, and sage (or whichever substitute you use) together and form small patties. They do not have to be uniform, but close. Place as many patties that will fit comfortably with room to turn in a 16-inch skillet (Fewer will fit at a time but you can use a smaller skillet). You will likely have to do several rounds unless you reduce this recipe to the 1-pound version. Brown the steaks 5 minutes or so on each side. Remove the steaks and set aside. Drain most of the grease off but keep just a little bit in the pan for the gravy. Add 2 to 3 Tbsp of the butter in the pan and melt it. Sauté the mushrooms for a few minutes in the butter. Add the remaining butter to the pan and let it melt. Slowly add 5 Tbsp of flour to the mix. It will get kind of gunky. Add the hot water and stir. Add the bouillon and stir. Let it cook together for a couple of minutes. Add the steaks to the mix and spoon the gravy over them so that they are all covered. Cook on medium for up to 10 minutes, then simmer for a few more minutes until the gravy and everything is how you like it. Double-check the meat temp with a thermometer to ensure doneness.
