Hamburger Steak Deluxe - FANTASTIC - Mushroom & Onion Gravy

🎵So, right back, the time is now.🎵 🎵Tammy's gonna show you how🎵 🎵To cook it up like Mama used to do.🎵 🎵Well, she makes it easy.🎵 🎵She shows you tricks before too long.🎵 🎵And all of a quick, at the old start of the kitchen,🎵 🎵We'll be...🎵 Boy, don't that look good! 🎵...problematic looks,🎵 🎵And we're having fun.🎵 Hey y'all, it's Chris and Tammy with Collard Valley Cooks, and today he came in off the boat, and this is barely going to be edited, but I'm going to show you how good it looks, and we have made us a delicious hamburger steak deluxe. Y'all take a look at it. And I'm going to slice some onion that I already had parts of it used. We always just use part of onion, and we wrap it in some foil, and then we just grab it and use it, and sometimes an onion will last us four times. You just never know. So, over here I've got the skillet preheated, and Chris, you can come over to the left side of me, and we're going to pick up these. Now, I don't have a thing on these, but I'm going to season them while they're cooking. I have this preheated already. I made them kind of long and skinny, so they would both fit in the skillet at the same time, and when I do hamburger steak, I like to get it good and brown. So, I'm going to turn this up to high. We're going to use my favorite seasoning. It's called roasted garlic and red bell peppers. Let me wipe my hand off a little bit. Is that like 80-20 or? I think so. I think it's a real fatty one. Yeah. You can tell by how light colored it is. Yeah. You know, this was frozen beef that we froze, got on sale. We got to where we buy everything on sale with the prices like they are, and then we just freeze it, and so I laid it out Sunday, and today it was good and thawed out, and I thought, you know what? Me and Chris are going to have a delicious hamburger steak. I've got some sweet potatoes made. Maybe we'll fry up some sweet potato pies tonight with those because Chris wanted a regular potato with his steak, and so we're just going to add the onions, and we're going to let them cook with the steak, but first I'm going to brown it just a little bit, at least on one side good, and then we'll flip it over. Did I add onion powder? I haven't. Nope. So, we're going to add a little onion powder. You can use granules. It's not salty or anything. It's just flavor. Good stuff. I've got me a can of mushrooms. We're going to make a mushroom onion gravy for the top of our steak. It's going to be really good. It's so simple, but it's going to taste really good, and I'll tell you, if you don't buy anything off our website, as far as spice goes, and we don't hardly make anything when you buy food or anything like that, but this stuff is amazing. I can't brag on it anymore. Years ago, I loved steak and chopped Weber, and I used it all the time, and now this is my very favorite spice, and it is called roasted garlic red bell pepper, and you can find it on the website, y'all. I'm telling you, you will not be sorry, and it's in such a large container. It's going to last you a long time, ain't it, Chris? Yep. Now, this is one of those flippers that has rubber on it, and I'm going to need something different, because when you're making something in a cast iron skillet, it's going to stick a little bit, and you're going to need to scrape the bottom off of it good, okay? So, let me just show you what we got here. We've got some brown gravy mix. We can go ahead and mix that up, and we've got some milk. So, I've got two cups of milk, and we'll go ahead and add a half cup of this gravy mix. This is going to make a lot of, whoops. That's about right. Well, I'll just add a little more. It's, you're supposed to use a half cup, um, in two cups. It's a quarter cup. Okay, okay. It's a quarter cup. Go ahead and show me for a second. A quarter and a quarter. It's a quarter cup per a cup. So, you use a quarter cup of mix per every cup of water, and I'm using milk instead of water, okay? So, we're going to mix this up, and this is what we're going to make our gravy with, and you're going to want to whisk it good before you add it, because that stuff will settle. The starch will settle into the bottom, but this is going to make a really good gravy. Let's go ahead and flip these. Good. I'm ready. And, because this is a cheaper beef that I bought, you can tell by how much grease is on it already. We'll definitely cook it until it's good and brown on the inside. So, you want to get it nice and brown, and the way to do that is use an iron skillet. Preheat the iron skillet. Turn it up to a high temperature, and really use something to scrape it off the bottom, because you don't want to use, you don't want to lose that toasty part. So, we're going to continue to let that cook. Let's go ahead and add our onions now. Okay. And, you can always use a lid as well, so that it can cook and get good and done. Boy, my mama used to make pepper steak. I mean, not pepper steak, but pepper steak all the time for my daddy. He loved it. Yeah, we did too. Did you? Yeah. Everybody loves it. It's a cheap steak. I do. Well, none of it's cheap right now, but it's cheaper than a regular steak, that's for sure. And, it's good, and it's easy to chew. Yeah. For those of us that can't chew like we used to, I can't. I've got a flipper tooth. I still haven't got my toothpicks. So, when Chris sees me, most of the time I'm snaggle-pooed. I don't wear this tooth, unless I'm videoing, most of the time. The other day, the neighbor was walking out in front of the house, and Chris was working on a flower bed out there, and she was just talking to me, and I was just smiling, and I didn't have my tooth yet. Yeah, I bet she's smiling too. I know. I bet she was thinking, what? What happened to you? A lot of people don't have a tooth. Yeah. It's expensive to get them. Super expensive. I just don't see paying for it until after Christmas. So, I'm saving mine for the new year. Chris has had enough done, but I just thought, hey, I'll just wait a while on mine. But, anyway, you're just going to turn this up to a high temperature, cook it, and you want your onions to be good and soft before you make your gravy. And, we'll have to take the onions out of here and drain off some of this grease before we put our gravy in here. This is similar to a dish that I make called Marvelous Meatballs. When our kids were little, it was one of their very favorite things for me to make for supper, and all I did is roll the meat into meatballs, and I did the same thing that I'm doing right here, but I didn't use onion, of course. And, I would brown them until they're good and toasty all the way around, and then I would make a brown gravy. And, boy, my kids love that served with cream potatoes, didn't they, Chris? Oh, yeah. They do. It's a winner. It's a winner. I mean, it's simple, and it's easy, and it's fast, and no matter what occasion, especially if you've got company, people would like it. Now, these are big old steaks. Now, let me show y'all how I did my potatoes right here since we're just waiting. So, what I did is I took two baking potatoes, and I put them in the microwave, and I microwaved them for four minutes. These are smaller potatoes, and then I took them out, and I got two pieces of foil out and some soft butter, and I rubbed them down with butter, and I sprinkled them with kosher salt, wrapped them up, put them in the air fryer on 400 for six minutes. And so, when we open them up, we can eat the skins on these because I washed them really good, and because I did them this way, the skins are going to taste really good. Now, Chris, if you want the skins to be hard, you know, like crunchy. No. Okay, I could take them out and put them back in there and toast them some more. I don't want that. He says no on that, y'all. Look, I'm gonna squeeze this a little bit because it's not a hamburger and because it's full of grease, and we don't need it. If you're using lean beef, you probably wouldn't want to smash it or it'd be really dry, but this is a lot of... Well, it's going to have gravy. Look how much oil is in it. It's going to have onion oil. Yeah. And I'm just going to have ketchup. You're going to put ketchup even with my gravy? Every time. Oh, well, anytime I have hamburger steak, I don't care what is on it, what's done to it, I'm eating it with ketchup. That's the best, Chris, for you. The way it is. All right, let's get the onions out because I think they're perfect. They look good. You want some tongs or something? No. Just that way? This girl's got it going on. Come on, onion ones. It's not going to hurt for a few of them to be left in there, but you don't want a bunch of them left in there in your way when you're making the gravy. Yeah. I'm going to flip these, and we're going to make the gravy with the meat in there, that way it continues to cook. We're not going to take the meat out to make the gravy. Good point. Y'all ready? Yep. Let's see if these are getting brown. I'm going to turn them this time so that part of the skillet that hadn't been used gets used. Yep. There you go. All right, this is going to be perfect. It's going to get done by the time we're done with this. Now, let's drain off this grease right quick into this. If you want to see it, you'll have to come around on this side because I have to do this with my left hand. Okay. There you go. I'm going to take that out. Okay. You didn't even get the onion to fall in there. Wow. Hey, I've been doing this for a while. Now, we're going to add some mushrooms, and I'm going to use the juice and all. It'll taste good. Let's let these mushrooms get good and hot, and then we're going to add our ... Oh, Lord, my fan's turned off. Yep. Then we're going to add our ... I'm just going to let these heat up a little bit. You can add a little butter to it if you want to, but I'm not. Now, you could add a little butter to your mushrooms if you want to. You want me to, Chris? Yes. No? Because you got all that fat in there already from the meat, so they're going to taste really good. The salt, there's going to be plenty of salt because of the brown gravy mix, but let's go ahead and put some of this roasted bell pepper seasoning in here. Then once they start to boil good, you're going to add your gravy. We are ready. Let me grab it with my other hand. All right, it should thicken right up. It's going to make more than I need. I'll save a little bit. I could actually use this in something else, a roast or whatever, so I'm not going to throw it out. It'll last. If you want to know how long will that last, it'll last as long as the date on your milk. If your milk says it's going to be expired in two days, you better use it in two days because it's milk, fresh milk. Now, let's add our onion. We'll just add some of them, save a little bit for the top of our... Well, that looks good, don't it? Looks good, y'all. That'll start to thicken. Of course, I've used canned mushrooms, so they're cooked already. If you were going to use fresh mushrooms, you would need to take the meat out and cook them for a little while or throw them in there when you throw in your onion. Now, you're just going to heat it until it's thick and bubbly. All right, let's make a plate. Let's do it, y'all. Let's do it. Let's get this potato out. You can see the salt on it. It's a little potato, but it's going to taste good. All right, let's get this over here. I'm going to give you the biggest one. Yeah, they're about the same. Can I put gravy on yours, Daddy? You can. I won't eat it, but... He's so silly. Can you believe that, man? Well, this could be mine, then. Yep, it could be. All right, I'll just make this mine, and then we'll make Daddy's different one. Okay. We'll just swap taters. So, really, I'm just going to pick his up and put it on my thing. Yep, that's what you got to do. Whoops, I made a mess. Do you want the onions on yours? Yeah, sure. Or do you want me to put them on mine, or what? It don't matter. I mean, they've got onions and onion powder and all that. Put a few on yours. That looks the best. It does look good for a pitcher, don't it? Yes. All right, we're going to slice into this potato, and I'll fix it in a minute with my toppings, but I want you to see how good and done it is. And then we're going to slice into this delicious hamburger steak. Boy, don't that look good. I don't know why anybody would ruin it with ketchup, but that's just Chris. He's stuck in his ways, you know. Get it off. It's hot. Man, that's good. Good, quick, and easy lunch or supper. Y'all have a wonderful day, and we thank you so much for watching Collard Valley Cooks, where we cook some good food like mama did. See you next time. Love ya.