hamburger steak with onions and gravy recipe
Hamburger Steak with Onion Gravy is a classic comfort food that blends juicy ground beef patties with a rich and savory onion gravy.
The flavorful blend of beef, onions, and Worcestershire sauce creates a heartwarming dish that’s perfect for any family meal.
This recipe captures the perfect balance of tender hamburger steaks and deeply caramelized onions, simmered in a luxurious gravy. Served with mashed potatoes or roasted vegetables, it’s a crowd-pleaser that’s sure to satisfy.
Key Ingredients for Hamburger Steak with Onion Gravy
Ground beef (85% lean) – The perfect balance of fat to ensure juicy, flavorful patties.
Frozen butter, shredded – Adds moisture and richness to the steaks as they cook.
Yellow mustard – Brings a subtle tang to the beef, enhancing the overall flavor.
Yellow onion, finely minced – Adds sweetness and depth to the beef mixture.
Worcestershire sauce – Boosts the savory, umami notes in both the patties and the gravy.
Garlic, minced – Enhances the beef’s savory taste with its aromatic kick.
Sliced onions – Forms the base of the rich onion gravy, adding sweetness and texture.
Beef and chicken broths – The combination gives the gravy a rich, full-bodied flavor.
Cold unsalted butter – Enriches the gravy, adding a smooth, velvety finish.
How to Make Hamburger Steak with Onion Gravy
Prepare the Beef Patties
Mix ground beef with minced onions, shredded butter, garlic, mustard, and Worcestershire sauce. Form the mixture into oval-shaped patties and refrigerate for 15 minutes to firm up.
Cook the Patties
Heat olive oil in a skillet, searing each patty for 2-3 minutes per side. Set them aside once browned and slightly crispy.
Make the Onion Gravy
In the same skillet, caramelize the sliced onions over medium heat, cooking them until soft and golden. Stir in the broths, Worcestershire sauce, garlic, and onion powders. Scrape the pan to deglaze it and capture all the delicious flavors from the steaks.
Thicken the Gravy
Slowly add a cornstarch slurry, whisking until the gravy thickens and reaches a smooth consistency. Return the patties to the skillet and let them simmer in the gravy for an additional 10 minutes.
Serve and Enjoy
Finish the gravy with a pat of cold butter to add silkiness. Serve the hamburger steaks with mashed potatoes, spooning the rich onion gravy over the top.
Recipe Tips for the Best Hamburger Steak
To make the perfect hamburger steaks, avoid overmixing the meat. Overworked ground beef becomes tough once cooked. Let the patties rest in the refrigerator before searing to help them hold their shape during cooking. For extra flavor, use the browned bits at the bottom of the skillet to build the gravy. This not only intensifies the dish but also saves time on cleanup by using the same skillet.
If you’d like a more decadent gravy, you can swap the cornstarch with heavy cream or add sautéed mushrooms for a twist on this traditional recipe.
Storing and Reheating Leftovers
Leftover hamburger steaks and gravy can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm the steaks in a skillet over medium heat, adding a splash of broth or water to the gravy to keep it from thickening too much.
Hamburger Steak with Onion Gravy Recipe
Zutaten
Hamburger Steaks:
- 1 ½ lbs. ground beef 85% lean
- 4 tablespoons frozen butter shredded
- 2 teaspoons yellow mustard
- 2 tablespoons olive oil
- ½ cup yellow onion finely minced
- 3 cloves garlic minced
- 3 teaspoons Worcestershire sauce
- Salt and pepper to taste
Gravy:
- 2 yellow onions sliced into ¾-inch strings
- 1 cup beef broth
- 1 cup chicken broth
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons cold unsalted butter divided
- 1 ½ teaspoons Worcestershire sauce
- ¼ cup cold water mixed with 3 tablespoons cornstarch
Anleitungen
- Combine the finely minced onions, shredded frozen butter, minced garlic, Worcestershire sauce, mustard, and ground beef. Mix gently to avoid overworking the meat, which can lead to tougher steaks. Form the mixture into oval-shaped patties of equal size, then refrigerate for about 15 minutes to allow them to firm up. Meanwhile, gather and measure out the remaining ingredients.
- Remove the chilled patties from the fridge and season both sides generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the steaks for 2-3 minutes on each side, turning them carefully. Set the cooked patties aside on a plate.
- Lower the heat to medium-low and melt 2 tablespoons of butter in the same skillet. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they soften and begin to caramelize. Pour in the chicken broth and beef broth, then sprinkle in the garlic powder, onion powder, and Worcestershire sauce. Use a spatula to scrape up any browned bits from the bottom of the skillet for added flavor.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually whisk this mixture into the simmering gravy. Once the gravy thickens, reduce the heat to medium-low.
- Return the seared steaks to the skillet and spoon the gravy over them. Cover and let the steaks cook in the gravy for an additional 10 minutes, ensuring they reach an internal temperature of 160°F.
- Before serving, stir in the remaining tablespoon of cold butter to give the gravy a silky, velvety texture. Garnish with parsley and serve the steaks with mashed potatoes and roasted carrots.