Oh my gravy all over my two scoops rice, that’s OMG! in my world. This came out SO GOOD! I’ve never followed a recipe for Hamburger Steak before, I just kinda winged it, ya know? This month’s issue of Cooking Light arrived and what do I find, but a lighter version of a Hawaii classic.
I doubled the “gravy” portion of the recipe, so that we had enough to douse our steamed White Rice with. I also omitted the cheese; I used ground Chuck 80/20 instead of the ground Sirloin, so we’ve got enough fat goin’ on here. I divided the pound of ground Chuck into 3 rather than 4 patties, so they came out chubbier. This my friends, was very ONO~licious! Gee, I guess that “light version” went out the door, huh?