"Chopped Steak with Brown Gravy" is good ole southern comfort food. This is so good served with mashed potatoes or even with rice or egg noodles. The gravy in this recipe is to die for. Even if you usually have problems making gravy, this one turns out great every time. Here is what you will need:
1 1/2 lbs. ground chuck
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
2 tsp. Worcestershire sauce, divided
1/2 cup flour
3 Tbs. butter
1 (10 oz.) can French Onion Soup
1 pkg. au jus mix
3 cups water
2 tsp. Worcestershire sauce
In a mixing bowl, mix the ground chuck with the egg, salt, black pepper, garlic powder and tsp. Worcestershire sauce. Don't over mix the meat. Leave the mixture a little loose, but enough to pat it out. Shape into 5-6 oval patties. Make them sort of thin, because as they cook they get thicker.
Place the flour in a shallow dish. Dredge each patty in the flour coating all sides. Reserve the flour you have left over. We will use it to thicken the gravy. Melt the butter in a large skillet. When the butter is sizzling, place the patties in the butter and fry on each side 4-5 minutes. Remove to a plate.
Sprinkle 3 Tbs. of the flour you reserved in the pan drippings. Scrap the brown bits from the pan and cook the flour for a minute or until it is smooth and bubbly. Add the can of French Onion soup to the pan and stir. Dissolve the Au Jus mix in 3 cups of cold water. Slowly add it to the pan. If you don't dissolve it in the water before adding to the pan, it will clump on you. Add the other teaspoon of Worcestershire sauce to the gravy. Bring the mixture up to a boil and when it starts to thicken, turn it back down to simmer.
If you aren't familiar with the au jus mix, this is what you need. This Kroger brand is every bit as good as the more expensive name brands.
Place the chopped steaks back in the gravy and cover. Simmer for 30-40 more minutes. The gravy will thicken and get so flavorful as it simmers.
This is a real family pleaser!