Hamburger steak with onion gravy is a comforting and hearty dish that combines seasoned ground beef patties with a rich and savory onion gravy. This classic Southern dish is perfect for a cozy family dinner or a comforting meal on a chilly evening.

To make hamburger steak with onion gravy, start by preparing the beef patties. Combine ground beef with breadcrumbs, egg, Worcestershire sauce, salt, pepper, and any other seasonings you like. Form the mixture into patties and set aside.

Heat a large skillet over medium-high heat and add a little oil. Add the beef patties to the skillet and cook for about 4-5 minutes per side, or until they are browned and cooked through. Remove the patties from the skillet and set them aside.

In the same skillet, add sliced onions and cook until they are soft and caramelized, about 10-15 minutes. Sprinkle flour over the onions and stir to combine, cooking for another minute.

Slowly pour in beef broth, stirring constantly, until the mixture thickens and becomes a gravy. Season the gravy with salt, pepper, and any other seasonings you like.

Return the beef patties to the skillet and simmer them in the gravy for a few minutes, until they are heated through and coated in the gravy.

Serve the hamburger steak with onion gravy hot, garnished with chopped parsley if desired. This dish pairs well with mashed potatoes, rice, or steamed vegetables. Enjoy!


Hamburger Steaks
2 Tablespoons olive oil
1 ½ lbs. ground beef, 85% lean
4 Tablespoons frozen butter
½ cup yellow onion, very finely minced
2 teaspoons yellow mustard
3 teaspoons Worcestershire
3 cloves garlic, minced
2 yellow onions, sliced into ¾ inch strings
3 Tablespoons cold unsalted butter, separated
1 cup ckicken broth
 cup beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons corn starch


Prepare the Steaks
Shred the frozen butter.
Gently combine the minced onions, butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
Form into evenly sides oval steaks. Refrigerate for 15 minutes. Remove from fridge and season each side with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. (Cast iron will sear the meat the best.)
Add the hamburger steaks and sear on each side for 2-3 minutes. Set aside.
Make the Gravy
Decrease heat to medium-low. Melt 2 Tablespoons butter to the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the pan to lift up any remnants of meat, this will give the gravy extra flavor.
Mix in the cornstarch and cold water until combined.
Bring the gravy to a boil and whisk in the cornstarch mixture.
Continue to whisk and decrease heat to medium.
Finish the Meal
Add the steaks back to the pan and cover for 10 minutes, until cooked through. The internal temperature should be 160 degrees.
Swirl in the remaining 1 TBS cold butter at the end. This is a chef-inspired finishing technique that adds a velvety finish to the gravy.
Spoon the gravy on top. Sprinkle with parsley. Serve with mashed potatoes and rosted carrots!
Cooked and crumbled bacon is wonderful to work into the meat.
Top the steaks with Swiss cheese and let it melt before serving.
Add mushrooms to the gravy if desired.
For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!

Enjoy !



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