I'm loving this blenditarian concept. This blend is an incredibly tasty way to get vegetables into my diet. This concept blends two of my favs. Beef and mushrooms! I have always enjoyed sauteed mushrooms with with my big steaks. Growing up in the south I learned to love fried everything. So, why not combine two of my favorites into the ultimate comfort food?!?
Blended Steak ingredients
- 2 lbs. 80/20 ground beef
- 8 oz white button mushrooms
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 cups oil. We recommend an oil with a high smoke point such as peanut
Egg wash ingredients
- 2 eggs, beaten
Dredge ingredients
- 1 C all-purpose flour
Cream Gravy ingredients
- ½ C unsalted butter
- 5 T flour
- 2 ½ C milk
- 1 T Kosher Salt
- 2 T black pepper
Heat the oil to 350 degrees in a Dutch oven or deep, heavy cast iron skillet.
Prepare the blend
Sauté the mushrooms over medium heat in a pan with a little olive oil for 8 – 10 minutes. Set aside and cool. Finely chop the mushrooms to a similar consistency as your ground beef. Pulsing 3-4x in a food processor works nicely.
Mix the ground beef and the mushrooms in a 70:30 ratio along with the salt and pepper. Form into into 4, ¼ inch steaks. They will be about ½ lb each.
Prepare the blended hamburger steaks
Whisk 2 eggs in a medium bowl. Pour the flour in another similar size bowl or spread out on a work surface.
Coat the steaks in the flour. Then dip the steak in the egg wash. Re-coat the steak thoroughly in the flour again.
Carefully place the steaks in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown. Allow the steaks to drain over a paper towel on a plate.
Cream Gravy
Melt the butter in a medium sauce pan. Whisk in the flour. Cook until it starts to brown. Slowly add the milk whisking constantly. Simmer until it thickens and add the salt and pepper.
Top your country fried blended hamburger steaks and your favorite mashed potatoes with the cream gravy and enjoy!
