Easy Hamburger Steaks with Onion Gravy (Print version)
Juicy hamburger steaks simmered in a rich onion gravy, made in one skillet in about 30 minutes.
# Ingredients:
For the hamburger steaks
01 -
1 1/2 lb (680 g) ground beef, preferably 80/20
02 -
1 large egg, lightly beaten
03 -
1/3 cup (35 g) plain breadcrumbs
04 -
1 tablespoon Worcestershire sauce
05 -
2 cloves garlic, minced
06 -
1 teaspoon onion powder
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
09 -
1 tablespoon neutral oil
For the onion gravy
10 -
2 tablespoons unsalted butter
11 -
2 medium yellow onions, thinly sliced
12 -
2 tablespoons all-purpose flour
13 -
2 cups (480 ml) low-sodium beef broth
14 -
1 teaspoon Worcestershire sauce
15 -
1/2 teaspoon dried thyme, optional
16 -
Salt and black pepper, to taste
# Instructions:
01 -
In a large bowl, combine the ground beef, egg, breadcrumbs, Worcestershire sauce, garlic, onion powder, salt, and pepper. Mix gently just until combined.
02 -
Divide the mixture into 6 oval patties about 1/2 inch thick. Press a shallow indentation in the center of each patty to help it cook evenly.
03 -
Heat the oil in a large skillet over medium-high heat. Sear the patties for 3-4 minutes per side until well browned, then transfer them to a plate. They will finish cooking in the gravy.
04 -
Reduce the heat to medium. Add the butter and sliced onions to the same skillet. Cook for 6-8 minutes, stirring often, until the onions are soft and lightly golden.
05 -
Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the beef broth, Worcestershire sauce, and thyme, scraping the browned bits from the skillet. Simmer until slightly thickened.
06 -
Return the patties and any juices to the skillet. Spoon gravy over the top and simmer gently for 8-10 minutes, until the centers reach 160°F and the gravy coats the steaks.
07 -
Taste the gravy and season with more salt and pepper if needed. Let the steaks rest in the gravy for 3 minutes, then serve hot over mashed potatoes, rice, or noodles.
# Good to know:
01 -
Use 80/20 ground beef for the juiciest hamburger steaks.
02 -
The gravy thickens more as it rests. Loosen it with a splash of broth if needed.
03 -
Ground beef should reach 160°F in the center.