Hamburger Steak with Gravy
This comforting hamburger steak features savory ground beef patties soaked in a rich gravy, perfect for serving over mashed potatoes or noodles.
Ingredients
For the Base
- 2 pounds ground beef (80/20 blend recommended for flavor) 80/20 gives flavor and moisture; for leaner meat, use 85/15 but expect drier patties.
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup breadcrumbs (plain or Italian seasoned) For gluten-free, use gf breadcrumbs or crushed gf crackers.
- 2 tablespoons Worcestershire sauce Split between the patties and gravy for depth.
- 1 tablespoon Dijon mustard If unavailable, use 1 teaspoon yellow mustard or skip.
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt (or to taste)
For Cooking
- 2 tablespoons olive oil (for searing)
For the Sauce
- pan drippings from cooking the hamburger steaks
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth Low-sodium is best for control over final salt.
- 1/2 cup milk or heavy cream (optional) For a richer gravy.
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
To Serve (optional ideas)
- Mashed potatoes, egg noodles, or steamed rice
- Steamed green beans or roasted carrots
Instructions
Preparation
- In a large bowl, gently combine the ground beef, chopped onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt. Mix lightly; stop when evenly combined.
- Divide into 6–8 equal portions and shape each into a 3/4-inch-thick oval or patty. Place on a plate or parchment-lined sheet, cover loosely, and chill for at least 30 minutes to firm up.
Searing
- Heat a large skillet over medium-high and add olive oil. When the oil shimmers and the pan is hot, add the patties without overcrowding.
- Sear 3–4 minutes per side until a brown crust forms. Reduce heat to medium and cook another 5–7 minutes, turning until internal temperature reads 160°F (71°C). Transfer steaks to a plate and tent with foil to keep warm.
Making the Gravy
- Keep the skillet with pan drippings. Melt butter over medium heat, scraping up the browned bits.
- Whisk in flour and cook 1–2 minutes until the roux is golden and smooth.
Finishing the Gravy
- Slowly whisk in beef broth, bring to a simmer, and cook 5–7 minutes until thickened.
- Stir in Worcestershire sauce, dried thyme, black pepper, and salt to taste. If desired, stir in milk or heavy cream and heat through.
Serving
- Return the hamburger steaks to the skillet and spoon gravy over them. Simmer a few minutes so the steaks absorb flavor and stay hot.
- Serve immediately over mashed potatoes, noodles, or rice.
Notes
Chill patties 30 minutes before cooking to hold shape. Use a hot skillet to achieve a deep brown crust. Scrape browned bits into gravy for maximum flavor.