Disclaimer: I have never worked in the kitchen of a truck stop, even though, IMO, I would make an excellent truck stop cook. Not having that position in my resume doesn't matter much, since truck stop level of cooking is a matter of attitude, rather than opportunity. By the way, should this post potentially lead to an employment offer, I am not looking for a job, since I am both retired and lazy.
1 pound ground beef. I used ground round to reduce the
fat content.
1 Tablespoon Garlic Salt
2 teaspoons black pepper
1 Tablespoon Worcestershire Sauce
1/4 cup breadcrumbs. I used wheat bread.
1 Tablespoon dried or chopped fresh parsley.
1 egg
1/4 of a large onion, diced.
1 Tablespoon vegetable oil
3/4 of a large onion, sliced.
1/4 cup AP flour
1 cup beef broth, or 1 tablespoon better than bouillon paste and 1 cup water.
1 cup water
A splash of good red wine (?) for flavor.
1 teaspoon Cajun seasoning
2 teaspoons garlic salt
Directions:
Make breadcrumbs and dice 1/4 of the onion. Cut the rest of the onion into slices, separate into rings and set aside.
In a suitable mixing bowl, combine breadcrumbs, parsley, egg, onion, parsley and ground round.
Form the ground beef mixture into two 1/2 pound portions (what I did), or four 1/4 pound patties (for smaller portions)
Cook in a medium hot skillet with a little vegetable oil. As I said earlier, I like to form mine as half pound patties and cook them until the beef is fully done and somewhat crusty.
Remove beef from
the skillet and add AP flour, salt, and black pepper. Cook the flour to a medium dark
brown.
Add sliced onion
and continue cooking until the onion begins to brown.
Return hamburger steaks to the gravy, reduce heat and cook for a while. I like to cook with a lid to develop the flavor.
Cook broccoli florets (fresh or frozen) with a little butter, a teaspoon of salt, and two Tablespoons of water in the microwave for 4 – 5 minutes until fork tender. Alternately, you can cook in a boiler of lightly salted water, and remove with a slotted spoon when tender, then add the butter over the cooked broccoli.
Serve and enjoy.
Optional - To make this dish really truck stop worthy, you could also make mashed potatoes or rice to add the tasty carbohydrates and starch many truck stop diners need to keep on trucking down the interstate. If
you do this, make good use of the gravy, by spooning some of it over the mashed potatoes or
rice. Crusty bread, or U-Brown-Em rolls would be nice, too.
Thanks for looking at my post.
God Bless You
25 comments:
I'm making this ASAP! It sounds and looks delicious.
I have been doing something similar for years but you have some added ingredients that I have not thought to use. Might try yours next time I do mine. Probably steam some brown rice to make use of the beautiful gravy. Thanks for sharing.
Where is Bear hiding the mashed potatoes made with yogurt and cheddar, the golden color of which finishes the color and taste palate? The broccoli could be kicked up a small notch with lemon juice squeezed over, but this recipe I could serve and enjoy with few qualms of conscience, provided the "vegetable oil" was either avocado or olive.
Past time for you to put together a cook book.
Not bad, but if you used good 80/20 hamburger meat, you wouldn't need the breadcrumbs or the vegetable oil and it tastes better too. I cook my onions in the drippings before I add the flour but your way is ok. Glad to see you didn't put anything tomato in it - some people do and it's hideous.
Looks great! Thanks.
That looks divine, Mr. Bear. I make essentially the same recipe, add a little dried mustard, too, and call it Salisbury steak. I put the cooked meat patties back into the gravy for a couple of minutes to get them hot and juicy before serving. Mashed potatoes are a must to sop up the gravy.
Yum! Thank you.
Oh and potatoes are ok, but a pot of rice for that gravy is a must.
If you open a truck stop cafe, just name it the Chum Bucket. God almighty, that looks just like one of Sheldon's culinary creations.
That looks great. What restaurants/truck stops/dive bars have the best hamburger steak?
That'll stick to your ribs. Been jonesin for some liver and onions
Please explain why restaurants and recipe-posters so often feature junk like broccoli as a 'side'.
It's the one vegetable that takes zero imagination, no prep time, no clever plating and is cheaper than week-old bagged cabbage.
7:02
As presented, this is a keto recipe and broccoli has very few carbs. That is why we eat a lot of it at our house. Sorry, but you will see a lot of it in my presentations. Just adjust your imagination so that you see rice or mashed potatoes.
My apologies.
Me again. I should also have said that, unlike President Bush #1, I actually like broccoli and eat it a lot because of that and as you said, it is easy to quickly cook and get on the plate.
My recipes. Do yours however makes you happy.
Cheers.
Me again. I would like to let you know I have a tasty cabbage in a bag recipe I will post after the holidays.
Three posts back-to-back to express your anger? You're beginning to sound more and more like Kingfish every week.
Angry?
Not me. Just Bored.
And too quick hitting the submit key.
This stuff happens when you are dealing with an old guy.
Smile....
The only thing worse than a large gob of restaurant-plated broccoli, is asparagus as big around as your middle finger.
Why restaurants continue to pull that one on us is baffling.
Sadly for you guys, I love me some Asparagus too. Next thing we will get is a Brussels Sprouts comment, quickly followed by a Collards or steamed Cabbage complaint.
Bear - I posted at 10:27. I love asparagus, properly selected and cooked. But you know as well as I know that spears as large as your middle finger are way past their prime.
Nothing much better than grilled asparagus, wrapped in bacon and gently tooth-picked, spritzed with Pam and salted with Tony's.
@7:24PM - I have a brother in law that drives for one of those big delivery companies. He swears by the Kewanee Truck Stop in Toomsuba, MS.
5:29 pm - Funny, I have dined at that establishment, although it has been quite a few years (maybe 15). As I recall, they had an excellent Bacon Cheeseburger with fries and rings. I imagine it came in at about 2400 calories, but that night, I wasn't counting calories.
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