Hamburger Steaks with Onion Gravy
Ingredients:
For the Hamburger Steaks:
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1 1/2 lbs (680g) ground beef (80/20)
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1/3 cup breadcrumbs
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1 egg
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1 tbsp Worcestershire sauce
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1 tsp garlic powder
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1 tsp onion powder
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Salt and pepper to taste
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Optional: 2 tbsp milk (for tenderness)
For the Onion Gravy:
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1 large yellow onion, thinly sliced
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups beef broth (low sodium preferred)
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1 tsp Worcestershire sauce
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Salt and pepper to taste
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Optional: a pinch of thyme or a splash of cream for richness
Instructions:
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Make the hamburger steaks:
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In a large bowl, combine beef, breadcrumbs, egg, Worcestershire, garlic powder, onion powder, salt, and pepper.
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Mix until just combined—don’t overwork.
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Shape into 4–5 oval patties, about 3/4 inch thick.
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Cook the patties:
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Heat a skillet over medium heat and add a bit of oil or butter.
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Cook patties 4–5 minutes per side, until browned and cooked through (internal temp 160°F/71°C).
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Remove and set aside; leave some drippings in the pan.
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Make the onion gravy:
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In the same skillet, melt butter and add sliced onions.
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Cook over medium-low heat for 10–15 minutes until golden and soft.
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Sprinkle in flour and stir for 1 minute to form a roux.
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Gradually add beef broth while stirring to avoid lumps.
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Stir in Worcestershire and season with salt, pepper, and optional thyme.
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Simmer until thickened, about 5–7 minutes.
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Finish the dish:
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Return patties to the pan, spoon gravy and onions over them.
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Cover and simmer for 5 minutes to let the flavors meld.
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Serve:
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Ladle over mashed potatoes, rice, or egg noodles. Add green beans or corn for a classic plate.
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Tips:
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Want a richer gravy? Add a splash of heavy cream or a pat of butter at the end.
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You can also brown the patties in batches, especially if your pan is small.
Would you like a slow cooker version or a mushroom-onion gravy variation?