- ¼ cup Dierbergs flour
- Coarse salt and freshly ground black pepper
- 4 Dierbergs Signature Fresh Ground Beef Chuck patties (4 ounces each)
- 1 tablespoon Dierbergs canola oil
- 2 cups Dierbergs milk
On sheet of waxed paper, combine flour, salt, and pepper. Coat both sides of patties in flour mixture, shaking off excess. Reserve any remaining flour mixture.
In large skillet, heat oil over medium-high heat. Add patties; cook until well browned and internal temperature is 160°F., about 6 to 7 minutes per side. Transfer to plate; cover to keep warm.
Drain skillet drippings into 1-cup glass measure. If needed, add enough canola oil to equal 3 tablespoons drippings; add to skillet. Heat skillet with drippings over medium-high heat. If needed, add enough flour to reserved flour mixture to equal 3 tablespoons. Whisk flour into drippings in skillet; cook stirring constantly until lightly browned, about 1 to 2 minutes.
Slowly whisk in milk; cook stirring often until thickened, about 5 minutes. Season with salt and pepper. Serve gravy over patties.
Serving Size: Per Serving
Cholesterol: 87 mg
Fat: 32 g
Sodium: 250 mg
Carbohydrates: 12 g
Protein: 24 g
Saturated Fat: N/A