After depositing
a sack of groceries on the counter, Barry grabbed two cast iron skillets and
announced that Grandma Eversole’s Hamburber Steaks with Caramelized Onions were
on the evening menu.
According to
Barry, “Following the death of her first
husband, Grandma married a 'hillbillie' from a remote area in Missouri.” Frying
was her usual mode of cooking and she did it in cast iron skillets, standing
over a wood-burning stove. After years of practice, her cooking was automatic
but the results were over the top. However, we’re pretty sure the word
“carmelized” was not in her regular vocabulary — she would have simply used the word fried!
Here’s Barry’s rendition
of his grandma’s recipe . . .
By the way, what
goes with hamburger steak and onions? Fried potatoes, Eversole style. and broccoli. Steamed broccoli would have probably
never have made it to Grandma Eversole's plate, but thank you Barry for adding it for me.
Hamburger “Steaks”
and Caramelized (Fried) Onions
Lean ground beef (80%
lean)– about ¼ lb. per person
Coarsely ground black
pepper
Kosher Salt
1.
Form the ground beef into patties.
2.
Season the top of the patty with salt, pepper and
Worcestershire.
3.
Heat the oil in a cast iron skillet over medium heat.
Fry the patties until they are nicely browned and caramelized; flip and
re-season. Continue to fry until underside is nicely browned and caramelized.
4.
For added flavor, add patties to the skillet of
caramelized onions as they finish cooking.
Quick & Easy Caramelized
Onions -- This is a larger batch
recipe so cut it down proportionally . .
. or make a larger batch for other uses.
(1 lb. of onions = 4 to 5 medium to large (5 large raw
onions yields about 2 cups caramelized onions)
The sharpness of
onions seems to disappear when they are cooked; they become slightly sweet. Caramelized
onions add flavor to beef, chicken, pork and refried beans; they can be used as
a topping for potatoes, soup or to make an onion dip. The traditional process
takes about 40 to 45 minutes but they can be made quickly and easily following
this process . . .
3 tablespoons butter
2 tablespoons olive oil
2½ lbs. onions, thinly sliced (yellow, white, or sweet
varieties, such as Vidalia)
Kosher salt and pepper
2 teaspoons granulated sugar
Water, balsamic vinegar or wine to deglaze
1.
In a large skillet (use a cast-iron skillet for the
best caramelization), heat the butter and olive oil over medium-high heat. Add
the onions and about 1/4 teaspoon each salt and pepper; cook, stirring off and
on, until the onions begin to soften, about 5 minutes.
2.
Stir in the sugar and cook, scraping the browned bits
off the bottom of the pan frequently, until the onions are golden brown, about
20 minutes.
3.
At the end of the cooking process add a little water, balsamic vinegar or wine to help deglaze the pan.
4.
Onions may be stored in the refrigerator for several
days in an air-tight container.
Recipes without photos
. . .
Hamburger “Steaks”
and Caramelized (Fried) Onions 4
servings
Lean ground beef (80%
lean)– about ¼ lb. per person
Coarsely ground black
pepper
Kosher Salt
1.
Form the ground beef into patties.
2.
Season the top of the patty with salt, pepper and
Worcestershire.
3.
Heat the oil in a cast iron skillet over medium heat.
Fry the patties until they are nicely browned and caramelized; flip and
re-season. Continue to fry until underside is nicely browned and caramelized.
4.
For added flavor, add patties to the skillet of
caramelized onions as they finish cooking.
Quick & Easy Caramelized
Onions -- This is a larger batch
recipe so cut it down proportionally . .
. or make a larger batch for other uses.
(1 lb. of onions = 4 to 5 medium to large (5 large raw
onions yields about 2 cups caramelized onions)
The sharpness of
onions seems to disappear when they are cooked; they become slightly sweet. Caramelized
onions add flavor to beef, chicken, pork and refried beans; they can be used as
a topping for potatoes, soup or to make an onion dip. The traditional process
takes about 40 to 45 minutes but they can be made quickly and easily following
this process . . .
3 tablespoons butter
2 tablespoons olive oil
2½ lbs. onions, thinly sliced (yellow, white, or sweet
varieties, such as Vidalia)
Kosher salt and pepper
2 teaspoons granulated sugar
Water, balsamic vinegar or wine for deglazing
1.
In a large skillet (use a cast-iron skillet for the
best caramelization), heat the butter and olive oil over medium-high heat. Add
the onions and about 1/4 teaspoon each salt and pepper; cook, stirring off and
on, until the onions begin to soften, about 5 minutes.
2.
Stir in the sugar and cook, scraping the browned bits
off the bottom of the pan frequently, until the onions are golden brown, about
20 minutes.
3.
At the end of the cooking process add
a little water, balsamic vinegar or wine to help deglaze the pan.
4.
Onions may be stored in the refrigerator for several
days in an air-tight container.
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