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Hamburger Steak and Gravy

A comforting and budget-friendly meal featuring ground beef patties smothered in rich onion gravy, perfect for family dinners.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the patties
  • 1 pound ground beef (lean or regular) Lean reduces splatter and fat
  • 1/2 cup breadcrumbs Helps bind and keeps patties tender
  • 1/4 cup onion, finely chopped Folded into the meat for moisture and flavor
  • 1 large egg Binder
  • to taste Salt and pepper
For the gravy
  • 2 tablespoons oil (neutral, like canola or vegetable) For cooking the patties
  • 1 cup beef broth Low-sodium is fine
  • 1 cup onions, sliced For the gravy
  • 2 tablespoons flour For thickening
  • 1 tablespoon Worcestershire sauce For depth and a savory tang

Method
 

Preparation
  1. In a bowl, combine ground beef, 1/2 cup breadcrumbs, 1/4 cup finely chopped onion, the egg, and salt and pepper. Mix gently to avoid tough patties.
  2. Shape the mixture into four flat patties, about 3/4-inch thick, pressing a slight indent in the center of each.
Cooking
  1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
  2. Add patties and cook for 3–4 minutes per side until browned and cooked through (internal temperature 160°F / 71°C). Remove patties to a plate and tent with foil to rest.
  3. Reduce heat to medium. Add 1 cup sliced onions to the same skillet; sauté for 5–7 minutes until soft and starting to caramelize.
  4. Sprinkle 2 tablespoons flour over the onions and stir for 1 minute.
  5. Slowly whisk in 1 cup beef broth until smooth. Add 1 tablespoon Worcestershire sauce and bring to a simmer; let it thicken for 1–2 minutes.
  6. Return the patties to the skillet, spoon gravy over them, and simmer for 2–3 minutes to reheat.

Notes

Serve with mashed potatoes, buttered egg noodles, or green vegetables. For storage, keep in an airtight container for up to 3–4 days, or freeze up to 3 months.