Classic Hamburger Steak with Rich Onion Gravy (Print Version)

Classic Hamburger Steak with Onions and Gravy brings tender beef patties smothered in a savory, rich gravy. This simple, hearty dish is pure nostalgic comfort.

# Recipe Info:

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

# Ingredients:

→ Hamburger Steak Essentials

01 - 1.5 lbs ground beef (80/20)
02 - 1 tbsp olive oil (or vegetable oil)

→ Savory Gravy Fixings

03 - 1 large yellow onion, thinly sliced
04 - 2 tbsp all-purpose flour
05 - 2 cups beef broth
06 - 1 tbsp Worcestershire sauce

→ Flavor Boosters & Seasonings

07 - 1 tsp garlic powder, divided
08 - 1 tsp onion powder, divided
09 - 1 tsp salt, divided (or to taste)
10 - 0.5 tsp black pepper, divided (or to taste)

→ Finishing Touches

11 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - Alright, first things first! In a big bowl, gently mix your ground beef with half the garlic powder, onion powder, salt, and pepper. And when I say gently, I mean it – don’t overwork the meat, or your patties will be tough. Divide the mixture into four equal portions and shape them into oval or round patties, about ¾-inch thick. Make a small indent in the center of each patty with your thumb; this helps them cook evenly and prevents them from puffing up like little domes. This is where I sometimes get a bit messy, but that's kitchen life, right?
02 - Heat a tablespoon of olive oil in a large, heavy-bottomed skillet (cast iron is my absolute favorite for this, honestly) over medium-high heat. Once it’s shimmering, carefully place your hamburger steaks in the hot pan. You want a really good sear here, about 3-4 minutes per side, until they’re beautifully browned and crusty. Don't crowd the pan; cook them in batches if you need to. I always try to cram too many in, then end up with steamed patties, oops! Once seared, remove the patties to a plate and set aside. They won't be fully cooked, and that's exactly what we want.
03 - Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same skillet, along with your sliced onions. Scrape up any delicious brown bits from the bottom of the pan—that's all flavor, baby! Sauté the onions, stirring occasionally, for about 8-10 minutes, until they’re softened and starting to turn a lovely golden brown. Oh, the smell at this stage? Pure heaven. I always taste a piece here, just to make sure they're perfect. Sometimes I add a tiny pinch of sugar to help them along, but shhh, don't tell!
04 - Sprinkle the all-purpose flour over the softened onions in the skillet. Stir it constantly for about 1-2 minutes, letting it cook out that raw flour taste. This is called making a roux, and it's super important for a smooth gravy. It should look a bit like wet sand. I once rushed this, and the gravy tasted…floury. Not ideal. Make sure you really work it into those onions. This step lays the groundwork for that rich, thick gravy we're aiming for with our Classic Hamburger Steak with Onions and Gravy.
05 - Gradually pour in the beef broth, whisking continuously to prevent any lumps. Add the Worcestershire sauce, the rest of the garlic powder, onion powder, and a generous pinch of salt and pepper. Bring the gravy to a simmer, stirring, until it starts to thicken to your liking. This usually takes about 5-7 minutes. It should be thick enough to coat the back of a spoon. If it's too thick, add a splash more broth; too thin, let it simmer a bit longer. Don't stress, gravy-making is an art, not a science!
06 - Return the seared hamburger steaks to the skillet, nestling them into the simmering gravy and onions. Reduce the heat to low, cover the skillet, and let it all gently cook for another 10-15 minutes, or until the hamburger steaks are cooked through and fork-tender. This slow simmer really allows the flavors to meld and the meat to become incredibly succulent. The aroma filling your kitchen right now? That's pure comfort calling! Serve your Classic Hamburger Steak with Onions and Gravy immediately, maybe with a sprinkle of fresh parsley if you're feeling fancy.

# Notes:

01 - Don't overmix your ground beef, or your patties will be tough and dense—I learned this the hard way!
02 - Always scrape up those browned bits from the pan after searing the meat; that's pure flavor for your gravy.
03 - Let the flour cook for a minute or two when making the roux to avoid a raw, pasty taste in your gravy.
04 - Serve this dish over creamy mashed potatoes for the ultimate comfort experience; the gravy is meant for soaking!

# Tools You'll Need:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - large mixing bowl
03 - whisk
04 - spatula

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 18g
Protein: 30g

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