1 1/2 to 2 lb. ground round beef or chuck
salt, pepper, garlic powder, onion powder, to taste
Tony Chachere's Cajun Seasoning, to taste
1/2 cup bread crumbs
bacon grease/drippings (enough to brown steaks in)

Add all seasonings and bread crumbs to meat, mix well. Form and pat into large patties.

In a large skillet, on high heat, heat bacon grease/drippings til hot, add hamburger steaks, brown on both sides, reduce to medium heat, cook til almost done, remove from skillet and set aside.

GRAVY:

4 tbsp. all-purpose flour
5 cups water
1 (10 oz.) can cream of mushroom soup
2 large onions (or 3 medium onions)
salt, pepper, Tony's Chachere's seasoning, to taste

In same skillet, on medium heat, add flour to drippings, brown and mix well, stirring constantly to prevent burning. When browned to your liking, add water and stir constantly until bubbling hot.

Note: If gravy is not thick enough, mix 2 tablespoons flour with 1/2 cup cold water. Add to gravy and stir well.

Add cream of mushroom soup to gravy, stir well. Return hamburger steaks to skillet & gravy, add sliced onions on top, cover and reduce heat to low. Cook til onions are done.

Serve over rice or homemade mashed potatoes. ENJOY!!!

Note: This is also great using round steaks!!

Submitted by: Velva Seaman