salt and pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2-3/4 cup flour
salt and pepper
1/2-1 cup vegetable oil
3-4 tablespoons flour
2-3 cups milk (1/2 whole milk and half and half)
salt and pepper
In a medium bowl mix the hamburger with salt and pepper, coriander, onion powder, and garlic powder; shape into patties and place on a plate; set aside. Heat the oil (1/2 inch) in a large iron skillet over medium heat. Dredge (coat) patties in flour and salt and pepper; set on a platter. Fry in oil until they are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the milk and stir with a whisk. Season with salt and pepper (and some of the same seasonings in the meat if you like). Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes (or serve patties on a platter and pour gravy over steaks).