Ding, ding, ding. It’s a winner!
PAM (Painter Artist Mom) gave me her friend Millie’s recipe a few years ago. She told me how delicious it is. And, then I forgot about it and didn’t make it…until recently.
HH loved it, and so did his cousin who was visiting us.
HH said the sauce is tasty and reminds him of spaghetti or something, but not exactly. He couldn’t fully describe it.
But he did say to please make it again!
You begin by cooking ground beef patties in a fry pan. Meanwhile, sauté green onion and garlic in a small skillet.
Add the cooked green onion mixture to tomato sauce, Worcestershire sauce, mustard, and maple syrup or brown sugar.
Stir to blend, and pour over cooked hamburger steaks in your fry pan – or lined into a casserole dish. Cover fry pan and simmer, or cover baking dish and bake at 350° for 20-25 minutes.
Remove cover and top each hamburger steak with Mozzarella cheese.
Return to heat until cheese melts. (On stove top a few minutes or for five to ten minutes in 350° oven.) Serve while hot.
- 1 pound lean ground beef (I prefer round or sirloin)
- ¼ cup bread crumbs
- 4 Tablespoons green onion, chopped fine
- 1 clove garlic, minced (optional)
- 2 8-ounce cans tomato sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons prepared mustard
- 4 Tablespoons brown sugar (or 3 Tablespoons maple syrup)
- 8 ounces shredded Mozzarella cheese
- Mix ground beef and bread crumbs. Pat into 4 hamburger steaks until almost cooked through. Drain grease.
- Mix remaining ingredients except cheese, and pour over steaks in skillet.
- Simmer on stove 15-20 minutes. Top with cheese and continue heat until cheese melts.
- Oven method:
- Transfer cooked steaks into casserole dish and top with sauce. Bake covered 20 minutes at 350 degrees. Remove and top with cheese. Return to oven uncovered for 10 minutes to melt cheese.
I had six patties because the beef I bought was 1-1/5 pounds. I adjusted the recipe quantities accordingly.
We enjoyed Millie’s Hamburger Steaks with slaw, slow cooker mac (recipe next week, y’all) and cheese, and French bread.
What do you think you’ll serve with yours?
I’m sharing this recipe at Metamorphosis Monday.