Hawaii’s very own Project Runway superstar Kini Zamora joins us on Cooking Hawaiian Style to make his Mom’s hamburger steak and brown gravy recipe. Kini was a finalist on Project Runway and place 2nd on the Project Runway All-Star edition.
Prep Time: 10 | Cook Time: 10 | Ready In: 20
- 3 lbs. hamburger
- 1 Onion (chopped)
- 3 pieces of bread (broken into pieces)
- 2 cups beef broth
- 2 eggs
- 2-3 tablespoons oil
- 3/4 cup Flour
- 2 cup Water
- 1/2 cup Aloha Shoyu
Mix hamburger, chopped onion, eggs, salt and pepper in a small bowl. Tear bread into small pieces with hands and add to the bowl along with 2 cups of beef broth. Mixture will be loose. Add 2-3 tablespoons of oil to pan and heat over medium high heat and cook patties until nice and brown on both sides. Try not to flip more than once on each side so that you get a nice crust on the patty.
Make thickener with water and flour in a bowl. Add mixture to pan drippings. Add Aloha shoyu, salt and pepper to taste. Serve over hot rice with gravy all over!
This is my quick and easy version of Sheppards pie – its basically an easy meatloaf recipe with creamy mashed potatoes on the top. The potatoes are nice and creamy with a crispy crust – classic comfort food!
- 1.5 – 2 lbs. ground beef
- 1 packet lipton onion soup mix (dry mix)
- 2 eggs
- 3-4 russett potatoes
- 1 cup frozen peas (optional) *defrost peas
- 1/4 cup butter
- 1/4 – 1/2 cup cream (to your preference)
- salt and pepper to taste
Boil potatoes with just enough water to cover. Once cooked, skin potatoes and mash in a bowl. Add butter, cream, salt and pepper. You can adjust the amount of milk to achieve consistency to your preference. Just ensure that the potatoes aren’t runny.
In bowl, mix ground beef, onion soup mix, peas (optional) and eggs. Mix well and flatten into a 8×6″ or 8″ x 8″ pan. For best results, use a ceramic pan.
Layer mashed potatoes over meatloaf mixture and cook at 350 for 1 hour.
*Note – If you are using a metal pan, it may take up to 20 minutes longer to cook.
Goes well with Killer Brown Gravy!!
For more Delicious recipes visit here@ Hawaiian Beef Recipes
Kelly Boy & Leolani Delima of Kapena joined us on the island of Lanai for a special episode of Cooking Hawaiian Style making this Tongan dish call lu pulu to pay tribute to his Tongan brothers. Lu pulu is made with taro or luau leaves, beef brisket and coconut milk. This is one of my new favorite comfort dishes.
Prep Time: 15 | Cook Time: 5-8 hours in slow cooker | Ready In: 5-8 hours (slow cooker)
- 4 lbs. fresh beef brisket or corned beef brisket
- 1 large sweet onion
- 2 bags luau leaf
- 2 – 12 ounce coconut milk
- 3 ti leaves
In a slow cooker place the 3 ti leaves to cover the bottom and sides of slow cooker. Dice the large sweet onion and place in the slow cooker. Then, place fresh corned beef, cleaned luau leaves and coconut milk. Cover slow cooker and cook on high for 5 hours or low for 10 hours.
Note: If you use corned beef brisket, I would recommend either doubling the amount of luau leaf and coconut milk or boil the corned beef brisket for 1 hour, empty water and add fresh water to avoid it being too salty.
For more hawaiian recipes visit here@ Hawaiian Beef Recipes
Kelly Boy & Leolani DeLima of Kapena join us on Cooking Hawaiian Style to make some of their family recipes including this cabbage stew made with corned beef brisket.
- 1 pkg. 8 oz. frozen pork link sausage
- 2 lbs. brisket stew meat, cubed
- 2 tablespoons garlic chopped
- 32 ounces beef broth
- 1 head cabbage, chopped
In a pot brown pork link sausage. Add stew meat and brown. Add garlic and beef broth. Cook on low for 1 hour, then add cabbage until wilted.
Find more Hawaiian Recipes visit here@ hawaiian Beef Recipes