5 packs McCormick brown gravy packets

2 family packs of ground beef (about 5 lb each)

2 eggs

about 1/2 cup of bread crumbs or however much needed for ground meat to stick together

2 large onions cut fajita style

1 small onion minced for the ground meat

1 small bell pepper diced for the ground meat

1 head of garlic minced for adding to ground meat

1 red, yellow, orange, and green bell pepper all cut fajita style

cajun season all

1 large pack of mushrooms diced (with about 4-5 out of the pack diced a little smaller and set aside for mixing in with ground meat)

1-2 sticks of butter

Water

1-2 tbsp flour (optional)

You’ll need two pots. One skillet to brown your patties and the other to get your gravy going. Mix your ground meat, seasoning, eggs, and bread crumbs, diced mushrooms, diced green bell pepper and minced onions. You can add more or less bread crumbs depending on if meat is sticking together enough to form a patty. Form patties now or wait until right before you start browning. Your preference. This is where we find out who’s our procrastinators. (Raises hand)
Cut all onions and bell peppers fajita style. Dice head of garlic. Place to side
Fill your gravy pot with about a quarter of water. Add in your gravy packets and place on a medium/high heat. Mix in gravy and bring to a slight boil. Add in about half of your fajita cut onions and bell peppers and diced mushrooms to gravy pot. Add all of diced garlic in the gravy pot now as well.
Then, place your browning skillet on a high heat setting. Melt your stick of butter. Add however many patties can fit in your skillet. I made mine pretty big, so only 3-4 could fit at a time. (And I have a XL skillet) During this process you’re not really trying to cook the patty through. You’re just trying to brown/blacken the sides really well. It will cook through in your gravy pot. You can add in more butter as you see fit while browning your hamburger steaks.
Add some of your fajita style onions and bell peppers a little at a time while browning patties. My Paran only transfers the onions and bell peppers to the gravy pot when they’re so almost black BUT not burnt. He says it gives the gravy a good blackened flavor.
Brown all patties transferring to gravy pot once done. Once the patties are in the gravy pot, be careful not to stir too hard so that patties don’t break apart. I like to pick the pot up and turn the pot from left to right as if it were a steering wheel. Your heat should be at about a medium. And then a low/simmer at the end. Taste your gravy and see if it needs any Cajun seasoning added. If gravy is thin, you can mix 1-2 tbsp of four in water on the side in a cup then add to gravy to thicken it up.
Serve over potatoes! Enjoy!

For the side of potatoes, we just scalloped a bunch of potatoes and browned/cooked them in the same pot we used to blacken the hamburger steaks adding either a little water or gravy to keep from sticking. We then topped with cheese, green onions, and chives.

Tip: Beer, especially Corona, is good to add in here and there to your skillet to deglaze the pan when browning your hamburger steaks. It gives it a good flavor!