How Does Momma Make It?

Melissa and her co-worker were here for dinner last night (she had some unforeseen circumstances with her apartment) so they got to eat some more of my cooking.  Last night's menu was Hamburger Steak and Mashed Potatoes.  So I grew up with my mom making this typical southern meal so it was nice to have it while I was here because it felt like a little piece of home.  I did make a few revisions and added some extras. 

Ingredients 

1-1/2 pounds of ground chuck 
1/3 cup of all purpose flour, for dipping the patties in (seasoned with salt and pepper)
3 tablespoons of canola oil 
1/2 large onion, sliced 
1 cup of beef broth 
1 cup of water 
1/4 teaspoon of seasoned salt 
black pepper, to taste 
1/4 cup of all purpose flour, for the gravy

Directions
 
Heat the oil over medium/ high in a large skillet. Meanwhile, make the ground chuck into patties.  Dip each patty into the flour and then place them into the hot oil, cooking until well browned on both sides. (I used a mixture of flour and bisquick) Remove and set those aside for now.

Reduce the heat to about medium and add the sliced onions to the skillet. Cook until lightly caramelized. While the onions are cooking, whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt and pepper to taste; stir until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat, and reduce heat to simmer; cook, covered, for about 20 minutes.

(My mom didn't use onions so I just added those... I think it is great both ways!!  Make sure you use the same pan to make the gravy in and don't clean it in between!)

Mashed Potatoes

Ingredients 

Potatoes, cut into 1-inch chunks, about 4 cups of cut up potatoes
1/8 cup milk (add more if you want it to be creamier)
1/8 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper

Directions
 
Place potatoes in a 4-quart saucepan; bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.Drain potatoes thoroughly. Transfer to a large bowl. Add remaining ingredients to the bowl. With an electric hand-held mixer, beat potato mixture until light and creamy.
(We don't have a mixer so I used a fork to mash my potatoes and they actually turned out pretty good without lumps.  Also I used golden potatoes but I think you can use any type and it won't matter)