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2007 BCS
National Champions

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2003 BCS
National Champions

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National Champions

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DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Hamburger Steak

Bread Pudding with Praline SauceAlmost there.


2 1/4 pounds ground beef
1 tablespoon Cajun or Creole seasoning (i.e. Tony Chachere's)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon ground mustard
1/4 cup bread crumbs
1/4 cup milk
1 egg
1 onion, thinly sliced (Vidalia sweet onions are great in this)
1 cup sliced mushrooms
1/2 cup sliced green onions

2 cups beef stock
3/4 cup water
2 tablespoons corn starch
1 teaspoon browning sauce (i.e. Kitchen Bouquet) *Optional




Break up the ground beef into a large bowl and sprinkle with the Cajun/Creole seasoning, garlic powder, onion powder, and ground mustard. Mix well, but don't over-work it.

In a separate bowl, pour the milk over the breadcrumbs and stir to make a paste. Add the egg to this mixture and blend well.


Add the milk/breadcrumb/egg mixture to the ground beef and blend well.(Be careful not to overwork it, which can make the finished product tough.) Divide the meat mixture into 6 equal amounts and form them into patties.


Heat a heavy skillet over medium-high heat. Once it's hot, place the steaks in the skillet and allow them to cook without touching them for about 3-5 minutes on each side (the key is to get them nice and brown.) Remove the steaks from the pan and allow them to rest on a plate. (You'll probably have to do this in two batches.)


If excess grease has accumulated in the pan, drain away all but about a tablespoon of the grease. In the same pan, over medium heat, sauté the sliced onions and mushrooms for about 6 minutes.


Combine the beef stock and corn starch (stirring well so that all the corn starch dissolves) and add it to the pan along with the water and sliced green onions. Bring to a boil, add the hamburger steaks (and any juices that accumulated on the plate) back to the pan, cover, and reduce the heat to a slow simmer. Continue cooking for about about 15 minutes to allow steaks to cook through and gravy to thicken.


Lastly, if your gravy is looking a little lighter in color than you desire, you can darken it by stirring in the optional browning sauce. (This shouldn’t be neccessary if you brown your steaks well to begin with.)


Serve over mashed potatoes or homemade french fries.




Bon appétit!

Scott Long






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