Steak Hamburger
Anna Said:
Does hamburger taste much different than steak?We Answered:
yes it does because it comes from a different part of the cow. Most hamburger is made from trim and unsteakable parts like the chuck(shoulder). The chuck tends to have great flavor but is very tuff so they grind it up with fat trim from the rest of the cuttings and bingo you got hamburger. Most steaks come from the rib and or hind section of the cow and have less flavor but are very tender. A little simplified but this is the reason why they taste different. Also the reason why when they make hamburgers out of sirloin(steak) it tastes so much different than regular hamburger.Julian Said:
Anyone have a good hamburger steak and gravy recipe without onions?We Answered:
INGREDIENTS4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk
DIRECTIONS
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Troy Said:
I woul like a good hamburger steak recipie?We Answered:
INGREDIENTS1 pound ground beef
8 saltine crackers, crushed
1/3 cup milk
1/8 teaspoon black pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon Italian seasoning
1/3 (8 ounce) can mushrooms, drained (optional)
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the ground beef, crackers, milk, pepper, salt, garlic powder, and Italian seasoning. Form 2 large beef patties, and place in a 9x13 inch baking dish, or other shallow casserole dish. Sprinkle canned mushrooms over the top. Cover the pan with a lid or aluminum foil.
3. Bake for about 45 minutes in the preheated oven, or until beef patties are well done.
Willie Said:
What's a good recipe for hamburger steak without the gravy?We Answered:
salt, pepper, and a plate to put it on. that's all you need.Erica Said:
Can someone give me the comlete low down on chosing cuts of steak and chosing hamburger?We Answered:
ChuckMeat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.
Blade Roast — an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. Alternatively, the roast can be cut into a rib-eye steak, with meat above and below the bone excellent for stir-fry dishes
Chuck Steak — a good choice for kabobs if well marinated
Rib
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled.
Rib Roast — known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. Many butchers will cut a roast to order for you
Rib Steak — also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye
Short Loin
This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sauteed, pan fried, broiled, pan broiled or grilled.
Porterhouse Steak — a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon
T-bone Steak — cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried
Tenderloin — often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon
Sirloin
"The backbone's connected to the … hipbone"—not a song, but a sirloin. These tender cuts respond well to sauteing, pan-frying, broiling, pan-broiling or grilling.
Sirloin Steaks — these steaks are available in a variety of boneless and bone-in steaks
Sirloin Tip Roast — excellent when dry roasted or marinated
Flank
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.
Flank Steak — this steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Use to make the classic London broil
Short Plate
This section is best used for stew meat, where its rich, beefy flavor can be appreciated.
Round
The round consists of lean meat well-suited to long, moist cooking methods.
Top Round — this is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes
Rump Roast — a very popular cut for pot roast, but can also be roasted at low temperatures
Shank/Brisket
Traditionally used for corned beef, brisket is best prepared with moist heat. Suitable preparation methods include stewing, braising and pot-roasting.
Foreshank — excellent stew meat
Brisket First Cut — a leaner cut of the brisket, for those who want the flavor but not the fat of a brisket pot roast
Brisket Front Cut — fork tender and succulent, a Certified Angus Beef pot roast made with this cut is truly mouthwatering.
More here: http://www.google.com/search?hl=en&q=cut…
Brittany Said:
If there is a threatened e-coli breakout, why is is better to eat steak instead of a hamburger?We Answered:
If properly cut, a steak has less of a possibility of contamination due to its location on the cow. Most cuts of steak come from the loin region of the cow, far away from the intestines of the animal.Hamburger is bits and pieces of trim from several areas of the cow. Hamburger can contain regions that are not desired "cuts" of beef, or day-old steaks and parts.
Nicole Said:
How to make an American Hamburger Steak?We Answered:
BEST TEXAS HAMBURGER STEAK EVERSteak:
1 1/2 lbs. ground hamburger
1/4 cup flour
1/4 tsp garlic powder
salt and pepper
1 med onion sliced
Gravy:
1/4 cup flour
2 beef bullion cubes
kitchen bouquet brownong sauce 1/4 tsp
water
salt
pepper
Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown on both sides. Remove from skillet.
Saute onion in the same pan, adding a small amount of oil if needed.
After sauteing the onion, remove from skillet and add flour for gravy. Stirring constantly, brown the flour. Stir water into the browned flour to make the gravy.
Add boullion cubes, salt and pepper. Thin with water for desired thickness.
Add Kitchen Bouquet if gravy isn't brown enough.
When gravy is made, put steaks and onion in gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too thick.
Serve with french fries, rice, mashed potatoes or your favorite side dish!