Growing up, hamburger steak and gravy with mashed potatoes was a southern staple in our house. Being that mashed potatoes and gravy were my absolute favorite food as a child, I was a sucker for this meal! And basically any kind of food with gravy. This dish is my take on this southern classic, using rich venison burger for the meat and my go to mashed cauliflower to make it slightly healthier. Even better, this can be made completely gluten free! Since I became mostly gluten free (I am not allergic, just intolerant), one of the things I have missed the most are meals that contain gravy or any sauce that is usually thickened with flour. In this recipe I used an all-purpose gluten-free flour which is usually substituted 1:1 with regular flour. You could also use almond flour here if desired. The end result is a rich and favorable combination of mashed cauliflower and hamburger steak smothered in mushrooms, onions and gray. This dish will be a great addition to your weeknight menu this Fall or Winter and is sure to keep your warm! I served this up recently for a couples night with our good friends so I opted to go with the larger recipe to have some extra for the week! If you don’t think you’ll need quite this much, you can simply cut the recipe in half to make 4 servings. To go with it, Al threw together some sautéed brussels with honey and balsamic which were oh so delicious and the perfect addition of acidity to the dish!
Classic Hamburger Steak & Gravy
Serves: 8
Ingredients:
HAMBURGER STEAK:
2 lb ground hamburger (I used venison)
2 egg
2 tbsp flour*
4 cloves garlic minced
1 heaping cup chopped onions
2 tbsp EVOO
1 pint sliced mushrooms
1 large sweet onion cut into strips, about 1 inch
4 pinches kosher salt
4 cranks cracked pepper
GRAVY:
2 tbsp ghee (or butter)
2 tbsp flour*
2 cups beef broth
2 pinches kosher salt
3 cranks cracked pepper
MASHED CAULIFLOWER:
2 medium heads cauliflower chopped
2 tbsp ghee (or butter)
2 tsp garlic powder
4 pinches kosher salt
3 cranks of cracked pepper
Note:
Gluten free
Directions:
Placed cauliflower florets in medium pot covered with water. Boil for about 10 minutes or until tender.
Combine the ground burger, egg, flour, chopped onion, minced garlic, salt, and pepper into a mixing bowl and combine well.
Divide into 8 separate balls, equally and gently press down to form patties about ½ to 1 inch thick.
Heat EVOO in a large cast iron skillet over medium to high heat and swirl to coat the entire pan.
Once heated, add the patties and cook 5 to 7 minutes per side, or until cooked through.
Remove the patties from the pan and set aside.
In the same pan (not cleaned), add the sliced mushrooms and onions. Sauté for about 5 minutes, scraping the sides and bottom of the pan, until cooked down and tender. Set aside until later, do not clean pan.
Make sure pan is still over medium heat and add the ghee. Let melt completey.
Using a whisk, slowly add the flour and combine fully with the ghee (or butter).
Next, continue whisking and slowly add the beef broth to the pan. Do not let it boil, it should be at a simmer. Continue whisking as the gravy thickens. Add salt and pepper.
Once gravy is nice and thickened, add the patties, mushrooms and onions back to the pan. Let simmer for 3 to 5 minutes, stirring between the patties as needed to prevent lumps from forming.
Strain cauliflower and placed in blender with ghee (or butter), garlic powder, salt and pepper. Blend until smooth and creamy.
To serve, place cauliflower mash on the plate as the base and top with a patty. Smother with mushroom and onion gravy.
Please share your dishes with me! I would love to see your creations as you use my recipes & get any feedback that you have. :)
Until next time, Cheers!
Magen C.
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