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Hamburger Steak with Onion Gravy
This Hamburger Steak with Onion Gravy recipe is a comforting, warm meal. It's made in 30 minutes and uses simple ingredients. It's even delicious enough for holidays.
Equipment
- Food processor optional
Ingredients
Hamburger Steak
- 1 ½ pounds Lean ground beef, 80/20 blend
- ¼ cup Bread crumbs
- 1 Egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon All Purpose Seasoning
- ½ cup Minced onion
- 1 Tablespoon Vegetable oil
- 1 cup Thinly sliced onion
Onion Gravy
- 1 Tablespoon Butter
- 2 Tablespoons All-purpose flour
- 1 cup Beef broth
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon All Purpose Seasoning
Instructions
- In a large bowl, combine the beef, bread crumbs, egg, Worcestershire sauce and All Purpose Seasoning. Set aside.
- Finely mince the onion. I use a mini food process for this. Add the onion to the beef mixture and mix until combined.
- Form the beef into 8 oval shaped patties.
- Heat a skillet over medium-high heat and add the vegetable oil.
- Add the sliced onions and patties and cook for 2-3 minutes, until browned on each side. They will not be fully cooked at this point.
- Remove the patties from the pan and set aside.
- Turn the heat to medium-low and add the butter.
- When the butter has melted, add the flour and stir for 1 minute.
- Add the beef broth, Worcestershire sauce and All Purpose Seasoning Blend and stir, scraping the bottom of the pan to loosen any bits.
- Return the patties to the pan, cover and simmer for 15 minutes or until the patties are cooked through.
Christina's Notes
- Go Easy on the Mixing: Handle the ground beef gently. Overmixing packs it too tightly and leads to dense patties.
- Get a Deep Brown Sear: Let the patties take on real color before moving on. That golden crust is where so much of the flavor for both the patties and the gravy comes from.
- Use Those Browned Bits: When you pour in the broth, scrape up every little browned bit from the bottom of the skillet. They melt into the liquid and build a richer, more flavorful gravy.
- Keep the Simmer Low: Let the patties gently simmer in the gravy. A hard boil can make them tough instead of tender.
- Thicken as Needed: If the gravy needs a boost, stir in a cornstarch slurry (equal parts cornstarch and cold water) while it simmers until it reaches your perfect consistency.