Flowergram X




Though it’s not official for a few days, Spring has sprung here.

Plants and trees are bursting into bloom anxious to begin the next Season.

I don’t mind the head start either. Feels like I’ve been hibernating all winter and it’s time to poke my head out again. Hello!

Wherever you are and whatever the season, relish forward moving change.


Enjoying a Spring-like day at the lake,

~ Kim

Hamburger Steaks with Mushroom and Red Onion Gravy (Comfort Food III)


I’ve been making hamburger steaks forever. (Okay, decades…) Though not quite as “steak-ish” as the name implies, they’re still a step up from regular ol’ hamburgers. With a few extra seasonings and larger-than-burger-size patties (generally oval-shaped) smothered in rich brown gravy, what can I say? It’s comfort food!

And, they look like I worked harder and longer in the kitchen than I actually did. ;)

This week I decided to doll up the ol’ standby by adding mushrooms and red onions to my usual gravy — a happy compromise between TMOFW’s “basic” preferences and mine-all-over-the-map.

Hamburger Steak with Mushroom & Onion Gravy

Hamburger Steaks with Mushroom & Red Onion Gravy

1 lb. ground chuck

1/4 c. Worcestershire sauce

1 Tbsp. freshly squeezed lemon juice (about 1/2 small lemon)

1/2 tsp. salt

1 tsp. freshly ground black pepper

1 to 2 garlic cloves, peeled and minced

3 to 4 Tbsp. extra virgin olive oil (sometimes I use rendered bacon fat…)

8 oz. whole button mushrooms

1/2 red onion, peeled

1 c. beef stock (I used homemade)

2 Tbsp. cornstarch mixed with 1/4 c. cold water

Salt & pepper to taste

Rosemary sprigs and several reserved browned mushrooms for garnish

In a large bowl combine ground chuck, Worcestershire sauce, lemon juice, salt, pepper, and garlic. (Feel free to add any other seasonings if desired at this point — oregano, Herbs de Provence, marjoram, etc.) Mix lightly with your hands and form into three oval “steaks.” Set aside to rest on a plate.

Meanwhile wipe mushrooms with a damp paper towel, trim the stems, and slice into 1/4-inch slices. Quarter the onion and slice likewise.

In a large skillet over medium-high heat add 2 tablespoons olive oil or bacon fat. (I’ve been known to add a lil’ butter on occasion, too.) When oil is shimmering, add about half the mushrooms — don’t crowd in too many or they’ll steam rather than brown — and sauté until golden on one side. Flip over with tongs and brown the other side. (Regulate heat as needed.)

Remove browned mushrooms to a bowl, reserving several for garnish. Add more oil to the skillet as needed and repeat until all mushrooms are browned.

In the same skillet, add the red onion slices (and more oil) and sauté until softened. Remove onions to a bowl. (I just throw ’em on top of the mushrooms.)

Now sear the hamburger steaks (same skillet) until well-browned on both sides. They don’t need to be cooked-through at this point, just browned. Transfer to a plate again while you make the gravy.

Deglaze the skillet by slowly pouring in the beef stock and scraping the bottom of the skillet with a wooden spoon. (Flavor!) Bring to a boil and slowly whisk in your cornstarch slurry. (You may not use all of it — add a lil’ at a time until “gravy” consistency is reached.) Reduce heat to medium and cook for several minutes.

Stir in mushrooms and onions; season with salt and pepper to taste. Reduce heat to low and place seared hamburger steaks on top; cover and simmer for 30 to 40 minutes, basting “steaks” occasionally with the gravy.

Note: The gravy will be as flavorful (and seasoned) as your stock. Add salt and pepper judiciously. If subbing beef bouillon or canned beef broth, you might want to omit the salt altogether. (Taste as you go.)

Normally I serve these with mashed potatoes, but The Man Of Few Words took one look at all the mushrooms and said there were enough vegetables for this meal. :)

Garnish at will.

I’m ready for my close up, Mr. DeMille…


For more Comfort Food (and recipes to boot), click here and here.

Enjoying comforting dinners,

~ Kim

Will The Real Kimby Please Stand Up?

Gumby Happy New Year

Howdy do!  The purpose of this post (besides whetting your appetite for the food, photos, & recipes I’ve been squirreling away during my hiatus) is to make sure things are up and running properly before I jump in feet first in 2013.

Good thing there’s a lake out my front door — makes for a softer landing!

One thing you may have noticed is that this and subsequent posts are authored by the one ‘n’ only Kim Bultman.  (That’d be me.)

Kim Bultman aka Kimby

Not to be confused with my “online ID photo” that shows up wherever I comment…

My favorite Okie wildflower

(That’s “me” in flower form.) :)

Don’t fret.  We (I?) are (am?) one and the same!

It seems there was a bit of confusion between here, and there, and everywhere (in cyberworld, at least) with my alter-ego being “Kimby.”  From now on, I’ve decided to sign my blog posts as such… can’t give up everything in the name of progress, now can I?

By the way, did I ever tell you how I came to acquire that nickname?

Well… my lil’ pal, Gumby is an avid promoter of reading (so am I)… my sister put two-and-two together and called me “Kimby” once… and the rest, as they say, is history.  Other than that, things will remain pretty much the same at the lake — for now. ;)

Enjoying jumping in… woohoo!  Happy New Year!

~ Kimby