Homestyle Hamburger Steak with Onions and Gravy (Print Version)

Make tender Homestyle Hamburger Steak with Onions and Gravy. A comforting, easy weeknight meal that tastes like grandma's kitchen. Perfect for cozy dinners!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Meat-Based

# Ingredients:

→ For the Hearty Hamburger Steaks

01 - 1.5 lbs ground beef (80/20 chuck preferred)
02 - 1 large egg
03 - 1/2 cup plain breadcrumbs (Panko preferred)
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 tablespoon olive oil (for searing)

→ For the Rich Gravy

09 - 2 yellow onions, thinly sliced
10 - 4 tablespoons unsalted butter
11 - 4 tablespoons all-purpose flour
12 - 3 cups beef broth (low sodium)
13 - 1 tablespoon Worcestershire sauce

→ Finishing Touch

14 - 2 tablespoons fresh parsley, chopped (optional)

# Instructions:

01 - Grab a big bowl, hon. Toss in your ground beef, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Now, gently mix it all together, but don't overdo it! Seriously, overmixing makes the patties tough, and nobody wants that. Just combine until everything's happy, then divide the mixture into four equal portions. Shape them into oval or round patties, about 3/4-inch thick. I always make a little divot in the middle of each patty with my thumb; it helps them cook evenly and prevents them from puffing up like little domes.
02 - Heat a large, heavy-bottomed skillet (cast iron is my absolute fave here, if you have one!) over medium-high heat. Add a tablespoon of oil – I usually go for olive or vegetable oil. Once it’s shimmering, carefully place your patties in the hot skillet. Don't overcrowd the pan, you might need to do this in batches. Sear for about 3-4 minutes per side, until they're beautifully browned and have a nice crust. We're not cooking them all the way through yet, just building that incredible flavor foundation. The smell at this stage is just *chef's kiss*!
03 - Once your hamburger steaks are seared, remove them from the skillet and set them aside on a plate. Don't clean that pan! Those little browned bits? That's pure flavor, darling. Add the sliced onions to the same skillet. Reduce the heat to medium-low and let them cook, stirring occasionally, for about 8-10 minutes. We're looking for soft, translucent, and slightly caramelized onions. This slow process really brings out their sweetness, which is crucial for the gravy's depth. Be patient, it's worth it!
04 - Push those softened onions to one side of the skillet. Add the butter to the empty side and let it melt. Once melted, sprinkle in the all-purpose flour over the butter. Stir it constantly with a whisk or wooden spoon, cooking for about 1-2 minutes. This creates your roux, which is going to thicken our gravy. It should smell a little nutty, a bit like toasted bread. This step is where I always feel like a proper chef, honestly, even if I'm just in my pajamas.
05 - Gradually pour in the beef broth, whisking constantly to prevent any lumps. Seriously, whisk like your life depends on it! Once all the broth is in and the gravy is smooth, stir in the Worcestershire sauce. Bring the mixture to a gentle simmer, stirring occasionally, until the gravy starts to thicken to your desired consistency. It should be rich and velvety, coating the back of a spoon. Taste it! Adjust salt and pepper as needed. This is where the magic really happens, and the aromas are just divine.
06 - Carefully return the seared hamburger steaks to the skillet, nestling them into that glorious gravy with the onions. Reduce the heat to low, cover the skillet, and let it simmer for another 10-15 minutes, or until the hamburger steaks are cooked through and fork-tender. This simmering allows the flavors to meld beautifully and ensures the patties are juicy. The gravy will continue to thicken as it simmers. Before serving, sprinkle with fresh chopped parsley if you're feeling fancy. It just looks so inviting!

# Notes:

01 - Don't overcrowd the pan when searing your hamburger steaks; it's better to work in batches for a proper crust.
02 - If reheating from the fridge, the gravy will be thick; add a splash of beef broth or water to loosen it up.
03 - No beef broth? Chicken broth works in a pinch, but the beef flavor is truly best here.
04 - Mashed potatoes are absolutely non-negotiable for serving; they're the perfect vehicle for all that delicious gravy.

# Equipment Needed:

01 - Large skillet (cast iron recommended)
02 - large mixing bowl
03 - whisk
04 - wooden spoon

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 15-20g
Protein: 30-35g

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