Description
This classic Hamburger Steaks and Gravy recipe features seasoned ground beef patties cooked to perfection in a skillet, served with a rich and savory onion gravy. The dish is comforting and hearty, perfect for pairing with mashed potatoes or rice for a satisfying meal.
Ingredients
Units
Scale
Hamburger Steaks
- 2 lbs lean ground beef
- 1 large egg, lightly beaten
- 1/2 tsp Worcestershire sauce
- 1/4 tsp smoked paprika
- 1 large Vidalia onion, half sliced, half minced
- 3 tsp seasoned salt, to taste
- 1 tsp garlic powder
Gravy
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup beef broth
- 2 cups water
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp browning sauce (optional)
Instructions
- Prepare the patties: In a large bowl, combine the ground beef, beaten egg, Worcestershire sauce, smoked paprika, garlic powder, minced onion, and half of the seasoned salt. Mix thoroughly until well blended. Form the mixture into 3-4 inch wide patties, making them slightly larger than desired serving size to account for shrinkage during cooking.
- Cook the patties: Heat a nonstick skillet over medium-high heat. Once hot, add patties in a single layer without overcrowding. Cook for 3-4 minutes on one side, then cover with a lid and cook an additional 2-3 minutes. Flip the patties carefully and cook until desired doneness is reached. Transfer to a plate to rest. Repeat in batches if necessary, saving pan drippings between batches into a heat-safe container.
- Brown the onions: Lower heat to medium and add butter to the skillet. When melted, add sliced onions. Cook, stirring occasionally, until onions are browned and crispy, about 10-12 minutes. Remove onions and set aside.
- Make the roux: Return pan drippings to the skillet. Sprinkle the flour evenly and stir with a wooden spoon or whisk to form a roux. Cook for 4-5 minutes until roux is deep brown and floury taste is gone.
- Prepare the gravy: Gradually whisk in beef broth and water, one cup at a time, mixing until smooth and lump-free before adding more. Add browning sauce if using. Reduce heat to medium-low and adjust seasoning with more seasoned salt if needed.
- Simmer steaks in gravy: Return the cooked patties to the skillet. Turn them to coat evenly in the gravy. Sprinkle with freshly cracked black pepper, bring to a gentle simmer, then cover and cook for 5-6 minutes to meld flavors.
- Serve: Plate the hamburger steaks and pour over the rich onion gravy. Serve hot with rice or mashed potatoes for a comforting meal.
Notes
- Worcestershire sauce adds a subtle umami flavor that enhances the beef.
- Using Vidalia onions gives a naturally sweet and mild onion taste; other sweet onions can be substituted.
- The patties shrink during cooking; shaping them slightly larger helps maintain size.
- Saving pan drippings between cooking batches intensifies the gravy flavor.
- Browning the roux properly is essential for a deep, rich gravy flavor.
- Browning sauce is optional but adds color and a hint of caramelized taste.
- Serve this dish best with creamy mashed potatoes or fluffy rice to soak up the gravy.
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
