Hamburger steaks with rich onion gravy from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 105) by Scott Mowbray and Ann Taylor Pittman

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Notes about this recipe

  • midwifemel on January 27, 2026

    A simple down-home recipe. I used a mix of ground beef, brisket and wagyu. I didn't have Miso on hand so subbed in Burlap and Barrel's Unami blend of spices and Sazon. Added garlic and Worcestershire sauce. Powdered beef gelatin as well. Solid meal for the winter season when snow is falling.

  • rmardel on April 03, 2024

    Simple basic recipe. I did not add the eggs and breadcrumbs to the hamburger steak because I had a good, freshly ground mixture of chuck, brisket and bottom round that I felt did not need the addition. The burger cooking technique is simple and straightforward and was already my go-to. It is the gravy that elevates this to something special. The addition of miso to the stock ups the complexity and umami of the onion gravy, transforming a simple, fast, dinner from basic to utter deliciousness.

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