Smothered Hamburgers are full-on comfort food. Creamy mashed potatoes are topped with gravy and a hamburger. It’s also a pretty simple meal to pull together on a weeknight.
It’s another one of those weeks where I just want plate after plate of comfort food. Comfort food (for me anyway) usually involves some sort of meat, mashed potatoes and gravy (which also means crackers & gravy!). This time around, I went for smothered hamburgers and gravy, and the mashed potatoes.
A lot of times I’ve seen this served over plain white bread, which is all fine and well. I was originally going to serve this on top of garlic toast. But I didn’t have any, and didn’t want to make it out of whole wheat bread.
So I just left the burgers as-is. With the potatoes and gravy.
It hit the spot! Although I shouldn’t have eaten it, as I decided to try and seriously scale back the carbs this week.
Fortunately though, Jay ate all the extra mashed potatoes. I’m not sure what all I’m going to do with the extra gravy though…. Let’s be honest, it means Crackers and Gravy.Last night we went to see Sir James Galway, at SDSU’s Performing Arts Center.
I feel like I’ve seen him before. Like with The Chieftains or someone else. I could be making that up, though.
What we saw of the concert was good. For some reason I got super-warm in the auditorium, then really clammy and sweaty, ended up passing out, and really doing a number on myself.
I have a bruised knee, and possibly a broken wrist (I’m waiting for the X-Ray results). And because I have a history of fainting (it happens about once a year), I had a bunch of bloodwork done (I’m also waiting on the results for that) and I’ll be having a CT scan at some point. I’m not anticipating anything seriously wrong.
But I won’t know anything more till I talk to the doctor!
Before I venture off to just rest again, allow me to remind you there is still time to enter my giveaway for cereal and a board game!
- 4 8-oz. ground beef patties (or 1lb. of ground beef divided into 4 portions and shaped into patties)
- 1/4 C (half a stick) of butter, melted
- 1/4 C flour
- 2 C beef broth
- Salt & pepper to taste
In large skillet, brown the patties over medium-high heat. Cook about 4 minutes per side. Reduce the heat to medium, then remove the patties.
In a small bowl, whisk together the melted butter and the flour. Add to the skillet, and whisk for 3-4 minutes, until the mixture is lightly browned and smells nutty, scraping up any of the browned bits.
Slowly whisk in the beef broth until incorporated, then bring the gravy to a boil. Cook for just a couple minutes, then lower to a simmer. Add the beef patties back to the skillet, cover and simmer for 10-15 minutes. If the gravy seems too thick, thin with additional broth.