This is a good dinner recipe - serve it with mashed potatoes and a salad and you've got a full meal. It's hamburger, but not just another burger or spaghetti sauce. It's also fairly easy to throw together and can sit over low heat for a while.
It's one of those old fashioned dishes. Basic comfort food.
Gluten-free options are given in paranthesis.
1 lb hamburger
1 c. croutons, crushed (1 c. quick oatmeal or 1 c. gluten-free bread crumbs or croutons)
1 t. salt
1/2 t. black pepper
1/2 t. worcestershire sauce
1 small onion, sliced
1 c. sliced mushrooms, optional
3 c. hot water
1 T. chicken bouillon
1/2 c. cold water
2 T. cornstarch
Mix hamburger, crouton crumbs, egg, salt, pepper, and worcestershire sauce until blended. Shape into 8-10 patties like you would for hamburgers.
Heat a large frying pan over medium heat. Add a teaspoon of oil, if needed to keep patties from sticking. Brown patties on both sides. Don't worry about them being cooked all the way through. Remove them from the pan and set aside.
Add onions and mushrooms to the pan. Cook in the meat drippings for 3-5 minutes until the onions are tender. Add the patties back into the pan.
Stir bouillon into hot water then pour over patties. Cover the pan and turn heat to low. Let them simmer for 15-20 minutes until cooked through.
Stir cornstarch and cold water together. Add to the pan. Stir and cook until the gravy thickens.
Serve over mashed potatoes. Makes 6-8 servings.