Grandma Jay's Hamburger Steak in Mushroom Gravy

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This is a recipe my Grandma made for my Mom, who in turn made it for us growing up.  Chances are we'll make this for our kids some day.  It's quick, easy and can be substituted with ground turkey.

INGREDIENTS

1 LB ground beef 1 egg 1/4 cup coarse dry bread crumbs 1 TSP Worcestershire sauce 1 PKG dehydrated onion soup mix 2 TBSP olive oil 2 TBSP flour 1 can mushrooms, drained (save juice) 1/8 TSP ea. Salt and Pepper

Mix meat, egg, crumbs, seasonings and half the dry soup mix together.  Shape into 4 patties and brown in a large skillet on both sides in oil.  Remove meat, set aside.  Blend flour into drippings, then add mushroom liquid plus enough water to make approx. 2 cups.  Cook until thickened and smooth, stirring occasionally. Add remaining onion soup mix plus mushrooms, cook 5 minutes, then add meat.  Heat meat in gravy, spooning gravy over top until desired serving temp.

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Norwegian Meatballs with Cream Sauce

Spaghetti Bolognese
Image by Lachlan Hardy via Flickr

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Makes about 30 meatballs

Meatballs 4 TBSP butter 1 small onion, chopped 2 slices day-old rye bread, crusts trimmed, torn into pieces (about 1-1/2 cups) 2/3 cup beef stock or beef broth 1 egg 1/4 TSP ground allspice 1/4 TSP ground white pepper 1/2 pound ground beef 1/2 pound ground veal

Sauce 2 TBSP all purpose wheat flour 1 1/3 cups beef stock or beef broth 2 TBSP whipping cream Ground allspice

For meatballs: Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Cool slightly. Combine bread and stock in large bowl. Mix in onion mixture, egg, allspice and pepper. Add ground beef and veal and blend well. (Can be prepared 3 hours ahead. Cover and chill.) Shape meat into 1 1/4-inch balls. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add meatballs and sauté until cooked through and brown, turning occasionally, about 20 minutes. Using slotted spoon, transfer meatballs to platter and keep warm. Reserve drippings in skillet. For sauce:
Add flour to drippings in skillet and stir over medium heat until brown, about 4 minutes. Gradually whisk in stock and cream. Simmer until sauce is thick and smooth, stirring frequently, about 5 minutes. Season to taste with allspice, salt and pepper. Pour sauce over meatballs and serve.

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