Creamed Hamburger Recipes

Steps:

• Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Steps:

• In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
• Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
• Grill the patties for 6 to 8 minutes per side, or until well done.

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Steps:

• Salt skillet. Brown desired amont of hamburger. Push meat aside and add 1 to 2 tablespoon flour to remaining grease. When it forms a paste, add desired amount of milk to make a gravy. Season with salt and pepper. At this point, it can be served on toast, mashed potatoes, noodles, rice, etc.
• HOWEVER, this can be a take off point to several directions. Other ingredients an be added along the way. Celery, onion, mushrooms, left-overs of various kinds (vegetables, soups, even other meats, etc.) Also, sometimes I simply add half a package of dry onion soup mix after the hamburger fries; doesn't need any other seasoning. One time I found a cup of cooked rice to add. Another time I found a half can of cream of mushroom soup, another time a cup of left-over cream of potato soup.

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Steps:

• Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
• Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.

Steps:

• 1. Creamed Hamburger 1 lb. ground beef 1 onion, minced 1 T. butter 2 T. flour 1 1/2 cups milk Salt and pepper Hot rice or mashed or baked potatoes Brown meat and onion lightly in butter. Blend in flour. Gradually add milk and cook, stirring until thickened. Season to taste. Serve on hot rice. Serves 4 Source: My Old Recipes

Steps:

• In a large skillet over medium heat, brown the ground beef and onion.
• Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
• Saute all together until flour is absorbed, about 5 minutes.
• Gradually stir in the Worcestershire sauce and milk.
• Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
• Serve over toast, biscuits, noodles, rice, or potatoes.
• Note: when I'm needing to avoid bread or noodles, I'll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. Delicious!

Steps:

• In a skillet, saute the ham, green pepper and celery in butter for 4-5 minutes. Sprinkle with flour; stir until smooth and bubbly. Add the milk, pepper and celery seed; bring to a boil. Cook and stir for 2 minutes. Remove from the heat. Add egg and cheese; stir until cheese melts. Serve over toast.