Quick Hamburger Steaks And Gravy With Mashed Potatoes
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A whole weeknight supper made after Lynn got home from work - hamburger steaks in gravy, plain mashed potatoes, and a small peach cobbler, on the table in about 45 minutes. It's as much about the order you do things in as the recipes: the patties thaw in the skillet while the potatoes boil and the cobbler bakes.
What Lynn shows you
- Frozen pre-made patties go straight into a low skillet to thaw slowly while she does everything else - "that'll unthaw them slowly for you while you're doing other things."
- Cook the flour a few minutes before any liquid goes into the gravy. Her reasoning is plain: if it tastes like a bowl of flour, "that right there might make your husband mad."
- The tenderizing step is the simmer, not the searing - patties go back into the gravy, lid on, heat as low as it will go, about 15 minutes.
- Her plain mashed potatoes get mayonnaise along with the butter, milk, salt and pepper, and she lets the butter sit and melt for a few minutes before mashing everything together.
- For the cobbler she melts the butter in the dish in a 350-degree oven, and warms the milk in the microwave first so cold milk hitting the hot dish doesn't crack it.
These notes summarise the video — watch it for the full method.
