1 1/2 lbs. ground beef (preferably chuck)
1/2 cup sour cream (I have substituted plain yogurt)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. chicken or sausage fat (may substitute butter or olive oil).
Mix the beef, sour cream salt, pepper, and garlic powder. Form the soft mixture into four large, flat cakes. Refrigerate them for a bit to firm them up.
Heat fat in a large heavy frying pan until it sizzles. Brown the beef cakes quickly, turning to brown on both sides. Pour off any fat as it accumulates. Cook 8 to 10 minutes on each side, until well done. Remove the cakes to a hot, ovenproof platter and place them in a slow (275) oven for 10 minutes while you prepare the gravy.
1 cup sour cream
1/4 tsp. garlic powder
1/2 tsp. sugar
2 tbl. fresh chopped dill or 1 tsp. dill seed
Salt and pepper, if needed
Remove the pan from the heat, drain excess fat. Put sour cream into the pan, stir around, getting all the juices and brown crispy bits left from the meat. Keep stirring until well mixed, adding any juices drained from the beef cakes in the oven. Add remaining ingredients, stir well, and serve with the beef cakes.
This recipe came originally from the Blueberry Hill Cookbook, by Elsie Masterton.