TF recently did a write-up for a different Cook's Country hamburger steak recipe that we tried a while back. After doing that one though, she commented that she'd be on board with doing hamburger steaks more often, so I figured I might as well give this recipe a try.

As with yesterday's salad recipe, I tried to make a few tweaks to this one to reduce the "Points" cost. Unlike with yesterday's salad recipe, those tweaks paid off in a big way this time. They made the difference between 8 Points per serving and 18! So, in this case, even though the final result isn't quite as rich and unctious as it would've been with more butter and fattier beef, I'd say the modifications were definitely worthwhile.

Hamburger Steak with Onion Gravy

Slightly adapted from Cook's Country April/May 2019

Ingredients

• 900g extra-lean (95%) ground beef
• 5/8 c. panko breadcrumbs
• 1 packet onion soup mix
• 3/4 tsp. black peppercorns, ground
• 4 tsp. unsalted butter, divided
• 2 onions, halved and sliced
• 2 Tbsp. flour
• 2 c. beef or vegetable broth
• 2 Tbsp. minced fresh chives

Directions

1. Combine beef, breadcrumbs, soup mix, and pepper and mix well.
2. Divide into 6 equal portions and shape each portion into a flat patty.
3. Melt 1 tsp. of butter over medium heat.
4. Add as many patties as will fit in the pan and cook, covered, for ~5 minutes.
5. Flip and cook, covered, for another 5 minutes.
6. Remove from pan and tent with foil.
7. Cook any remaining patties the same way and add to foil tent when done.
8. Add onions to pan. If pan seems very dry, add a little of the broth as well.
9. Cook, covered, for 5 minutes.
10. If pan seems dry, add a little (more) broth. (You don't want it to be wet, just slightly moist.)
11. Add flour and cook for a minute or two.
12. Whisk in broth and bring to a boil.
13. Cook, uncovered, for 4-5 minutes.
14. Remove from heat and stir in remaining 1 Tbsp. of butter.
15. Top patties with sauce, sprinkle with chives, and serve.