This Swiss Hamburger Steak recipe is a rich, full-bodied main dish with vegetable gravy. If you enjoy onion, bell pepper, and tomato, this recipe could be a tasty addition to your recipe book.
Years ago, while living in Phoenix, after a long day at work with no time to grocery shop, I needed to make dinner with what we had in our refrigerator and pantry. After watching my mother improvise with ingredients over the years, I felt confident that I could too. I found ground beef, an onion, green pepper, and a tomato in the refrigerator; and beef broth, flour, and Worcestershire sauce in the pantry. Although I no longer use canned beef broth, I always had a can or two in the pantry back then. Using the cooking method shown in the recipe below, it became a dish that my family requests to this day.
Over the years, with my mother’s guidance, my seasoning skills have improved. Rich gravy blossoms from the seasonings and cooking method used. By cooking the vegetables first, their flavor is infused into the meat, and later the sauce. Cooking the beef adds additional crispiness to the bottom of the pan, which becomes part of the gravy later. It also gives the gravy a dark color. The seasoned flour coats the meat and then makes gravy at the end. Each ingredient, cooked at the proper time in the same skillet, builds flavor from each other, resulting in a rich, full-bodied main dish.
Laura’s Swiss Hamburger Steak pairs nicely with potatoes, rice, or pasta. Add a salad with dark greens or cabbage for a well-balanced meal.
Laura's Swiss Hamburger Steak
Ingredients
- 1 lb ground beef
- 1 medium yellow onion
- 1 medium bell pepper (green or red)
- 1 large tomato
- 1/4 cup flour
- 2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1-1/2 cups water
- 3 tbsp oil or ghee
Instructions
Prepare vegetables:
- Cut onion into 1-inch slices and then cut each slice into quarters. Cut bell pepper into 1-inch pieces. Cut tomato into wedges and then in half. Heat skillet on medium-high heat. Add 1 tbsp oil or ghee. Add vegetables. Lightly salt and pepper vegetables. Cook, occasionally stirring, until tomatoes break down and soften, and onion and bell pepper are still crisp; 8 to 9 minutes. Remove vegetables from skillet, setting aside on a plate or in a bowl.
Prepare seasoned flour base:
- Add flour, garlic powder, cumin, paprika, salt, and pepper into a mixing bowl. Stir until mixed.
Prepare patties:
- Add ground beef to separate mixing bowl, add Worcestershire sauce, and mix thoroughly. Separate ground beef into four even sections and then press into patties. Coat patties in flour mixture until all sides are covered.
Final steps:
- Add remaining 2 tablespoons oil or ghee into skillet over medium heat. Add flour-coated patties to the skillet. Cook on each side until crispy brown; about 7 minutes per side. Remove patties from skillet to a plate and set aside.
- Return the vegetables and their juices to the skillet. Sprinkle 3 tablespoons seasoned flour over vegetables and stir until flour starts to cook, about 2 minutes. Add water to skillet and constantly stir over medium heat while gravy thickens; about 3 minutes. Once the gravy begins to bubble, continue to stir, cooking for 1 minute more. Simmer for 4 minutes. Optionally, season with salt and pepper to desired taste. Return patties to the skillet, nestling them in the gravy. Let simmer on low heat for 5 to 8 minutes.
- Serve patties covered with vegetable gravy.
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