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Hamburger stove with onion and juice


Hamburger stove with onion and juice


1 pound ground beef
¼ cup breadcrumbs
1 teaspoon worcestershiresaus
½ teaspoon piner’s piner ID salt, onion powder, garlic powder and black pepper. Mix well until everything is well combined.
Divide the mixture into 8 equal balls and roll into meatballs.
Cook the shallots and onions:
Heat the vegetable oil in a large skillet over medium heat.
Add the onions and fried onions to the pan. Fry the slices for about 4 minutes per side or until well browned. Remove the shells from the plate and reserve.

Prepare the sauce:
While the onions are still in the pan, sprinkle and drizzle the sauce over the onions. Stir with a fork, removing the meat from the bottom of the pan while stirring.
Slowly add the broth and cream to the pan, stirring constantly.
Add the sauce, season with salt and cook over medium heat until thickened, about 5 minutes.
Add shells:
Reduce heat to low. Return the shells to the pan and add them to the sauce.
Cover and cook for 15 minutes or until the shells are cooked through.

Portions of grilled hamburger, with onion rings on top. This dish goes well with roasted potatoes, rice or dried vegetables of your choice.

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