2 lbs. lean ground beef
1/2 tsp. kosher salt or 1 tsp. Frank Davis Beef Seasoning
1/4 tsp. coarse ground black pepper
2/3 cup finely chopped onions
1/2 cup thinly sliced green onions
2 tsp. minced garlic
1/2 cup water
1/3 cup bread crumb/oatmeal mixture
1 egg, lightly beaten
2 egg yolks
6 Tbsp. butter
3 Tbsp. dry red wine
1 pkg. brown gravy mix
1-1/2 cups canned beef broth
1 medium red onion, thinly sliced
Now add the steaks and brown them gently on both sides until the insides are just barely pink or no longer pink. Transfer them to a warming platter and set them temporarily in a 150-degree oven. Now add the remaining butter and the wine to the frying pan and simmer until most of the liquid has evaporated.
All that's left now is to whisk together in the frying pan the gravy mix and the beef broth and bring it to a simmer (along with the pan drippings) until the gravy is smooth and velvety. Then nestle the hamburger steaks back into the skillet, top them with thinly sliced red onions, ladle on the brown gravy, cover the pan, and simmer for about 30 minutes until they are fall-apart tender.
When you're ready to eat, serve up the steaks and gravy with a half-full plate of baby taters and dig in! Your favorite salad and some hot toasted French bread will round out this truly Southern meal!
Chef's Notes:To make 'Baby Taters' you need to head out to your local farmer's market and hand-pick some of the smallest A-creamer potatoes you can find (I like them ping-pong ball size). Then simply slow-poach them in either water or chicken broth until you can pierce them easily with an ice pick. Then at dinnertime, you dish 'em out alongside a hamburger steak and cover 'em in gravy. A little minced parsley and thinly sliced green onions make a great garnish.