 I'm Tammy. The cameraman is Chris and this is Collard Valley Cooks. The day we are making hamburger steaks but we're doing something special using our swaggered sausage inside the patties and boy are they good. Today we are making some good old hamburger steaks and I'm going to put some sausage in them because we need to change and sausage is a pretty good price. So we're chopping up a little onion for them. We're gonna put a little bit in them so I'm gonna make it really small and then I'm gonna put a little bit in the gravy that we make in a minute. Save about half of this for the gravy. So that'll be for our gravy and this is for our steaks. We'll go ahead and throw it in here. Now I bought peppers when they were on sale chopped them up and froze them so we're going to put some of those in here and I'm not going to put any in the gravy. This is my ground beef. I'm going to use about half and half that ground beef. It's not quite a pound but there's just three of us eating and I can use the rest of the ground beef or tacos or something like that so I don't have to use all of it. We're going to sprinkle it with some onion powder and steak seasoning once it's in the skillet. So we're just going to mix this up and make some patties and the best way to do it is like this really. It's all there is to it. See I need to turn down the paters. We're making some cream potatoes to go with it. Now I've got my skillet hot. I think I'm going to make these a little bit smaller so it's easy to cook them. Now you want to make sure and get these good and done because you've got sausage in there with the beef. I think it's going to be really good and we don't want to get we don't really want to burn it or let the drippings or anything get too brown because we'll use them in our gravy and you can't use them in the gravy if they're getting too dark because they won't taste as good. Now I've got one more that I'm just going to split up. Now because this don't have a lot of fat I'm going to add a little oil in here. Let me wash my hands though. All right I'm going to turn it down a little bit. We're going to sprinkle it with a little bit of onion powder and steak seasoning. Smells so good already. It really does. Let me grab my oil over here daddy. Let's put a little oil in here because this hamburger is not real fatty and I know that the sausage is not. This is some steak and chop Weber. So really we're just using my hamburger steak recipe but replacing half the meat with sausage is what we're doing. That would be good. Now we're going to let them get good and brown on that side then we'll flip them over. I think I'm going to put a lid on it too. This is my green bean pint. You can get it offline but it's blue. On our website you can go to shop now cookware and you'll find it but it's blue but this top that comes with it fits on a 10 inch skillet perfect. They use it all the time. So we're going to flip that in a minute but we're going to let it cook a minute. I got it on a medium high. Alrighty we're going to make some cream potatoes. I'm going to flip these. Great thing about covering them is it'll help them get done in the middle quicker without you having to fry them too long because you don't want them to get, you don't want the gripping to burn. You want them to taste good. These look good. They're looking good. We'll get back on them because we want them done on the inside and now I've melted a couple of tablespoons of butter in here and we're going to add the mushrooms and let them be sauteed because they've got a lot of liquid in them, water and we want all of that to evaporate before we make our gravy. So we're going to put these in there. Now these mushrooms I bought on sale at Sam's Club and then I chopped them and froze them so that I could use them in recipes later and that's a really smart thing to do. So if you've got mushrooms or onion or pepper before you let it go out of date and use it you can just chop it up and freeze it. But now when I buy stuff at Sam's Club there's so much of it I just go ahead and chop it up and freeze it because there's no way we can use it all. I'm just chopping these so that they're not quite as big for gravy but they're going to be good. All right so I'm going to turn that up on high. We're going to cream some potatoes but let's go ahead and mix up our stuff for our gravy. This is what we're going to use for the brown gravy. I'm going to use a quarter cup of brown gravy mix. I think I'll do another half and then it'll be a cup and a half of milk. We'll go in here. This is a two cup to the rim bowl and it's not really two cups of liquid because that powder was already in there. So it's about a cup and a half of milk and then a quarter cup plus an eighth cup of mix. Every quarter cup of mix you put in one cup of water or milk whichever one you want to use, liquid. So every quarter cup of mix to one cup of liquid. But we wanted ours to be kind of creamy so I used milk today. And I'll just leave this sitting here. We'll mix it up good again. Let's put some salt on them. A little pepper. We'll salt them pepper these a little bit. Make it good. So really what we're doing is cooking these mushrooms until they're ready to make the gravy. Those already look good. It's going to be a good little lunch. These are fork tender yet. Oh yeah. I about forgot to put the onions in here. Chris reminded me I get busy and I forget what I'm doing. This is going to come together right in time. Okay we're going to put some butter in our potatoes. Little milk. You need some cream potatoes if you're going to have some good gravy. I'm going to get a little sour cream to go in it. I love this little mixer y'all. It has a good low speed and you can sit it back on its butt like that and it sits up for you. Boy that's about just right for gravy. You can see we don't have a lot of liquid down in the bottom of there now. We're doing good. Let's see how these look on the other side. They look good. I think they're ready. Let's cut one in half just to make sure. I want to cut a big one because if the big one's not done, I took it a little longer, but since it had that lid on it, oh yeah it's done. They're done. So we're going to get these out and then we're going to make our gravy. We're going to put our steak on this. Now the reason I cut that biggest one is because I wanted to make sure that the biggest piece of meat was done in the middle because it's ground beef and sausage. You want to make sure they're done okay. And if you put a lid on it, if you don't have a nice lid that'll fit your skillet, remember what I say you can get one on line. Let's turn off that eye over there. Now we're going to add these into here. Now once this starts to thicken, it'll change color a little bit and we'll be able to deglaze the pan as well. Will you hand me that gravy? Let's go there daddy. Just got to heat up. All right I'm going to put a little sour cream in here. Well that was a lot but let's eat a lot of sour cream today. Now if you want to because you've got the drippings in now, you don't have to use a gravy mix. You can make it homemade if you want to with some good old beef broth, but I like to use the gravy mix because it's easy. Okay so we turn this off. I'll slide it to the middle a little bit. You're going to finish our potatoes by putting in some salt and pepper. Pepper? Oh I always try to reach in my salt first because then I don't get pepper in my salt. We like a lot of pepper y'all. Mix this up. And some people want to know why we call these cream potatoes. It's just what we grew up saying. Because we used to mix for our guests and what we used to mix are in our potatoes and that's all we're having because that's what's needed yet. So we're going to get some potatoes. We're going to get a steak. You can get some extra gravy. Let's get a little extra gravy. Delicious lunch. Got plenty of chunks of onion and stuff in it. No we've never had. Got a lot of flavor. A hamburger steak with sausage in it. You like it? It doesn't taste like sausage. It just tastes like hamburger meat with a lot of seasoning in it. Really? It's good. Would you want them again? Yeah eat it right now. All right mama's gonna try it. It tastes like sausage. No it doesn't taste like sausage. I thought the sausage would kind of overwhelm the beef but it doesn't. It's really good. Y'all this is really good. Y'all give it a try and as always we thank you for watching Collard Valley Cooks where we cook like our mamas did. Bye y'all love ya.