Form the ground beef into the shape of a rectangle - about 2 inches thick

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Place the hamburg steak in a hot skillet - 10 inch skillet. Add salt and pepper. Brown the meat on both sides.

Place the onions next to the meat. May fry the onions in butter - but butter is not needed because theres enough fat from the meat in the skillet.

Cover the skillet, and bring to a boil. Simmer for 20-25 minutes.

Then add cold water - almost to the top of the meat.

Place the parboiled vegetables in the skillet, next to the hamburg steak - in 3 sections. First add the carrots, simmer for 5 minutes. Then add the potatoes and simmer for 10-15 minutes until done. Add the peas at the last 5 minutes.

Add vegetables according to cooking times

Can be served in the skillet.

Serve with a crusty roll and butter.

Note: when the ground beef is still in the package, can start forming it. Remove the plastic wrapper - and lightly press on the sides of the meat and lightly flatten it. Then remove it from the rectangle-shape foam tray, and place it in a hot skillet.

If the ground beef is on a square foam tray, then you could make a square hamburg steak. And place the vegetables around it in the skillet.

The goal is to not over-handle the meat. The less it is compressed, the better it tastes. Makes it more tender and tasty.

Note: the frozen peas can be steamed for a minute, or parboiled

Original recipe 1988