Of course! Hamburger Steak with Gravy is a quintessential comfort food dish. It’s essentially a flavorful, pan-fried hamburger patty smothered in a rich, savory onion gravy. It’s hearty, satisfying, and much more than just a burger without a bun.
Here is a classic, foolproof recipe.
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The Spirit of the Dish
This dish is a celebration of simple, savory flavors. The “steaks” are made from ground beef that’s been enhanced with onions and seasonings for maximum flavor and tenderness. The creamy, deeply flavorful gravy made from the pan drippings is what truly sets it apart. It’s the ultimate homestyle meal.
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Hamburger Steak with Onion Gravy
This recipe serves 4 people.
Ingredients:
For the Hamburger Steaks:
· 1 ½ lbs ground beef (80/20 blend is ideal for flavor and juiciness)
· ⅓ cup breadcrumbs (or crushed saltine crackers)
· 1 large egg, lightly beaten
· 2 tablespoons milk
· ½ small onion, very finely grated or minced
· 2 cloves garlic, minced
· 1 teaspoon Worcestershire sauce
· 1 teaspoon seasoned salt (like Lawry’s) or ¾ tsp kosher salt
· ½ teaspoon black pepper
· 2 tablespoons vegetable oil, for frying
For the Onion Gravy:
· 1 large yellow onion, thinly sliced
· 2 tablespoons all-purpose flour
· 2 cups beef broth (low-sodium preferred)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (optional, for umami depth)
· Salt and black pepper to taste
· 2 tablespoons butter (optional, for finishing the gravy)
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Instructions:
Part 1: Make the Hamburger Steaks
1. Combine Ingredients: In a large bowl, use your hands to gently combine the ground beef, breadcrumbs, egg, milk, grated onion, garlic, Worcestershire sauce, seasoned salt, and pepper. Do not overmix, or the steaks will become tough.
2. Form Patties: Divide the mixture into 4 equal portions. Shape each portion into a thick, oval-shaped patty, about ¾-inch thick. Use your thumb to make a slight indentation in the center of each patty. This prevents them from puffing up in the middle while cooking.
3. Pan-Fry: Heat the vegetable oil in a large skillet (cast iron works great) over medium-high heat. Once the oil is hot, add the patties. Cook for 4-5 minutes per side, until a deep brown crust forms. They do not need to be cooked through at this point. Remove the patties to a plate; they will finish cooking in the gravy.
Part 2: Make the Onion Gravy
1. Sauté Onions: Reduce the heat to medium. In the same skillet with the beef drippings, add the sliced onions. Cook, stirring occasionally, for 8-10 minutes until the onions are very soft, golden brown, and caramelized.
2. Make the Roux: Sprinkle the flour over the cooked onions. Stir constantly and cook for 1-2 minutes to cook off the raw flour taste.
3. Deglaze and Simmer: Gradually pour in the beef broth while whisking constantly to avoid lumps. Add the Worcestershire sauce and soy sauce (if using). Scrape up all the browned bits from the bottom of the pan—this is pure flavor!
4. Thicken the Gravy: Bring the gravy to a simmer. It will thicken slightly. Taste and season with salt and pepper.
Part 3: Finish the Dish
1. Braise the Steaks: Return the hamburger steaks and any accumulated juices to the skillet, nestling them into the gravy and onions.
2. Simmer: Reduce the heat to low, cover the skillet, and let it simmer gently for 10-15 minutes. This allows the flavors to meld and the patties to finish cooking through.
3. Finish (Optional): For an extra rich and glossy gravy, stir in the 2 tablespoons of butter off the heat until melted.
4. Serve: Serve the hamburger steaks smothered in generous amounts of onion gravy. Mashed potatoes are the traditional and perfect side dish to soak up all that delicious gravy.
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Tips for the Best Hamburger Steak:
· Don’t Overmix: Handle the meat as little as possible when combining the ingredients. Overworking the meat will make the patties dense and tough.
· The Indentation is Key: Pressing a small dimple in the center of each raw patty counteracts the tendency of the meat to contract and bulge in the middle, ensuring even thickness.
· Get a Good Sear: Don’t move the patties around in the pan. Let them develop a deep brown crust before flipping. This adds tremendous flavor to the gravy.
· Low and Slow for Onions: Take your time caramelizing the onions. This slow cooking process develops their natural sugars and creates a sweet, deep flavor base for the gravy.
· Cook the Roux: Letting the flour cook with the onions and fat for a full minute or two is essential to avoid a pasty, raw flour taste in your gravy.
· Whisk Constantly: When you add the liquid, whisk vigorously to create a smooth, lump-free gravy.
Enjoy this incredibly comforting and flavorful classic meal