My family and I live in a very unique community here on the central Oregon coast, one that consists of 46 long-term tiny house residents. And these tiny house dwellers are some of the very best neighbors anyone could dream of having!

My husband shares my same feelings about our tiny house neighbors and tries to be available for them anytime they need assistance because there’s not much that man doesn’t know how to fix or build, and he’s an expert at all things tiny houses and vintage trailers.

In return, he’s often gifted with some pretty fantastic goodies as a thank you. Sometimes he’s gifted with incredible salts from all over the world, sometimes he’s treated to barbecued lamb shanks grilled to perfection just for him — by a vegetarian nonetheless, simply because she knows he loves lamb shanks. And sometimes he’s given grass-fed ground beef from H & K Meats right out of Jefferson. All of which is absolutely not necessary but appreciated so much!

We are so grateful every single day for our tiny house neighbors at Tiny Tranquility Park who absolutely mean the world to us. To live in a community where everyone looks out for one another and takes such great care of each other is so invaluable. Kindness goes such a long way in times like these.

With that recent gift of H & K Meats, I whipped up my husband’s all time favorite meal and a true American classic recipe — hamburger steaks with mushroom gravy from that clean, grass-fed beef and those gorgeous chanterelles we found mushroom foraging with the News-Times Media Group for our upcoming mushroom episode, which will be live on my YouTube channel, The Kitchen Wild, here in the very near future.

Oregon Grass-Fed Beef Hamburger Steaks

w/ Chanterelle Mushroom Gravy


2 pounds grass-fed ground beef

1 large onion, diced

1 pound chanterelle mushrooms, sliced

2 tablespoons butter (divided)

2 Knorr brown gravy packs

2 cups water

1/2 cup Italian bread crumbs

1 egg

1/2 teaspoon Johnny’s seasoning salt

Cracked black pepper


Sauté onions in 1 tablespoon butter until fully cooked and almost caramelized. Add onions to ground beef along with bread crumbs, egg, and Johnny’s seasoning salt. Form into 4 oval size patties.

Brown patties in same skillet as onions on medium-high heat until very browned but not cooked through. Remove patties and place in separate baking dish. Melt remaining 1 tablespoon butter in same pan used for onions and browning venison patties, add mushrooms and cracked black pepper, sauté until fully cooked, then add Knorr gravy packets and 2 cups of water.

In separate baking dish, pour mushroom gravy over patties, cover with foil and bake for 45 minutes at 375 degrees. Serve with buttery mashed Yukon gold potatoes and enjoy!

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