Homestyle Hamburger Steak with Onions & Gravy (Print Version)

Hearty Homestyle Hamburger Steak with Onions & Gravy. Comfort food at its best, just like grandma made. Easy, flavorful, and so satisfying.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Patty Powerhouses

01 - 1.5 lbs ground beef (80/20 lean)
02 - 1 large egg
03 - 1/2 cup breadcrumbs (Panko or regular)
04 - 1 tbsp Worcestershire sauce

→ Gravy Goodness

05 - 2 large yellow onions, thinly sliced
06 - 3 cups beef broth
07 - 1/4 cup all-purpose flour
08 - 2 tbsp unsalted butter

→ Flavor Fundamentals

09 - 1 tsp garlic powder
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper, or to taste

→ Finishing Touches

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

# Instructions:

01 - First things first, get that ground beef into a big bowl. Add your egg, breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Now, here’s my personal tip: mix it gently! Overmixing makes the patties tough, and no one wants a tough hamburger steak. I just use my hands, squishing it together until it’s just combined. Then, form it into about 4-6 equal-sized oval patties, roughly ¾ inch thick. Make a little indentation in the middle of each with your thumb; this helps them cook evenly and prevents them from puffing up like crazy. Honestly, this step feels so satisfying, like I’m building something delicious.
02 - Heat a large skillet, preferably cast iron, over medium-high heat. Add a tablespoon of oil – I usually go for vegetable or canola. Once it’s shimmering, carefully place your hamburger steaks in the pan. Don't crowd the pan; you might need to do this in batches. Let them brown beautifully for about 3-4 minutes per side. You want a nice, deep, crusty sear. This is where so much flavor develops! I always make sure to get a good sizzle going; it smells absolutely amazing at this stage. Sometimes, I get a little impatient and try to flip them too soon, and then they stick. Oops! Wait for that good crust.
03 - Once your hamburger steaks are browned, take them out of the skillet and set them aside on a plate. Don't clean the pan! Those browned bits, called fond, are pure flavor gold. Reduce the heat to medium, then add your butter to the pan. Once melted, toss in those sliced onions. Let them cook down, stirring occasionally, until they're soft and translucent, about 8-10 minutes. They'll start to caramelize a little, getting that lovely golden hue. This is where the kitchen starts to smell really good, like sweet, savory goodness. I honestly could just eat a bowl of these onions sometimes!
04 - Sprinkle the flour over the softened onions in the pan. Stir it constantly for about 1-2 minutes, letting the flour cook out a bit. This forms a roux, which is essential for a smooth, lump-free gravy. It’ll look a little pasty, and that’s totally fine. Slowly, gradually, pour in the beef broth, whisking continuously to prevent any lumps. I always do this bit slowly, just to be sure. Bring the gravy to a simmer, stirring, and watch it thicken. It's like magic, honestly! You'll feel it thicken up, and the aroma becomes even more comforting.
05 - Once the gravy has thickened to your liking, gently return the browned hamburger steaks to the skillet, nestling them into the gravy. Make sure they’re mostly submerged. Reduce the heat to low, cover the skillet, and let it all simmer for about 15-20 minutes. This is the crucial step where the flavors meld, and the hamburger steaks finish cooking through, becoming incredibly tender. I always peek in halfway, just to make sure everything's bubbling happily. Sometimes I forget to stir gently and accidentally break a patty, but hey, it still tastes good!
06 - After simmering, take the skillet off the heat. Give the gravy a final taste and adjust the seasoning if needed. I usually add a tiny bit more pepper at this point. Serve your tender Classic Hamburger Steak with Onions and Gravy immediately. I love to spoon extra gravy and onions over the top – it’s just the best part! It should look rich, smell incredibly savory, and taste like pure comfort. It’s a dish that always makes me smile, honestly, seeing everyone dig in.

# Notes:

01 - Don't overmix the meat for your patties, it makes them tough – I learned that the hard way.
02 - The gravy gets even better the next day, honestly, so make extra!
03 - No beef broth? Chicken broth works, but it's a lighter flavor profile.
04 - A sprinkle of fresh parsley at the end really brightens things up.

# Equipment Needed:

01 - Large skillet (preferably cast iron)
02 - Large mixing bowl
03 - Whisk

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 30g
Protein: 35g

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