The Best hamburger steak with gravy and onions recipe
I’ve been making hamburger steak with gravy and onions for years, and it’s always a hit with my family. This classic American dish has its roots in the early 20th century, when cooks would mix ground meat with breadcrumbs and spices to create a patty that was easy to cook on the stovetop or in a skillet.
The addition of gravy and onions gives the dish a rich, savory flavor that’s hard to resist. As a busy mom, I love that this recipe is quick to make and requires minimal prep time, but still packs a punch in terms of flavor and nutrition.
My kids devour this meal every time it’s on the menu, and I’m happy to oblige their requests whenever I can. Whether we’re having it as a weeknight dinner or serving it up for a special occasion, hamburger steak with gravy and onions never fails to impress.
In fact, I often find myself thinking about this recipe even when I’m not actively cooking it – the combination of flavors is just that memorable. The key to making a great hamburger steak lies in getting the ratio of meat to breadcrumbs just right, so don’t be afraid to experiment until you find the perfect balance for your taste buds.
Once you’ve got that dialed in, you’ll be able to whip up this comforting classic with ease every time.
Hamburger Steak with Gravy and Onions
4.5 from 1203 votes
A hearty and comforting dish featuring juicy hamburger steaks smothered in rich onion gravy. Perfect for a satisfying family meal.
1In a mixing bowl, combine ground beef, chopped onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, salt, and black pepper.
2Mix well until all ingredients are evenly distributed.
3Form the mixture into 4 equal-sized patties. Set aside.
4Heat a large frying pan over medium heat.
5Add the patties and cook for 4-5 minutes on each side, or until browned and cooked through.
6Once done, remove the patties from the pan and set aside.
7In the same pan, add butter and melt over medium heat.
8Add the sliced onions and cook until softened and lightly caramelized, about 5-7 minutes.
9Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
10Sprinkle the flour over the onion mixture and stir to combine.
11Cook for 1-2 minutes, stirring constantly.
12Gradually pour in the beef broth, whisking continuously to prevent lumps from forming.
13Add soy sauce and sugar, and stir well to combine.
14Bring the gravy to a simmer, then reduce the heat to low.
15Let it cook for 5-7 minutes, or until the gravy has thickened slightly.
16Season with salt and pepper to taste.
17Return the hamburger patties to the pan, spoon the gravy over the top, and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
18Serve the hamburger steaks hot, smothered in the rich onion gravy.
Tips: For a healthier option, you can use lean ground beef and reduce the amount of butter used in the gravy. Serve with mashed potatoes or rice to soak up the delicious gravy.
I always recommend storing leftover hamburger steak in an airtight container in the fridge for up to three days; reheat by steaming or microwaving until hot throughout.
When reheating frozen hamburger steak, be sure to check its temperature regularly so as not to overcook it – aim for an internal temperature of at least 165°F (74°C) before serving.
This hearty meal is perfect for any occasion – whether we’re having company over or just need something comforting after a long day.
❓ Frequently Asked Questions About Hamburger Steak with Gravy and Onions
Q: What type of meat should I use for hamburger steak?
A: For traditional hamburger steak, you’ll want to use 80/20 ground beef – this ratio of lean to fat will give you the best texture and flavor without making the patty too greasy or dry. Of course, you can also experiment with other types of meat if you prefer; some people swear by using ground turkey or pork for a leaner option.
Q: How do I get the right consistency for my hamburger steak?
A: To achieve the perfect texture, make sure your meat mixture isn’t too wet or too dry – aim for something that holds together well when formed into patties but still has some give when pressed gently. If it’s too dry, add a bit more egg or water; if it’s too wet, add more breadcrumbs or flour.
Q: Can I make hamburger steak ahead of time?
A: While you can form the patties ahead of time and store them in the fridge until you’re ready to cook them, it’s best not to assemble the entire dish until just before serving – that way you can ensure your onions are still crispy and your gravy is still hot.
Q: How do I prevent my hamburger steak from drying out?
A: To keep your patty nice and moist, don’t overcook it – aim for an internal temperature of 160°F (71°C) at most. You can also try adding a bit more fat (such as oil or butter) to the pan when cooking your patty for added moisture.
Q: Can I freeze leftover hamburger steak?
A: Yes – simply let it cool completely before transferring it to an airtight container or freezer bag for storage in the freezer. When reheating, make sure your patty is steaming hot throughout before serving.
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