Description
Hamburger Cream Steaks feature flavorful ground beef patties cooked to perfection and simmered in a rich, creamy dill sauce. This hearty dish combines the savory taste of seasoned hamburger steaks with a luscious cream sauce, making it an indulgent and satisfying meal perfect for dinner.
Ingredients
Scale
Hamburger Steaks
- 1.3 pounds ground beef
- 4 tablespoons breadcrumbs
- 1 large onion, finely diced or grated
- 2 tablespoons heavy cream
- 1 large egg
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cream Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the hamburger mixture: In a large bowl, combine the ground beef, breadcrumbs, finely diced or grated onion, heavy cream, egg, kosher salt, and freshly cracked black pepper. Mix gently until just combined to avoid overworking the meat.
- Shape the patties: Divide the mixture into 4 equal portions. Roll each into a ball and flatten them into patties about 1/2 inch thick. Set the patties aside while you prepare to cook them.
- Cook the hamburger steaks: Heat a nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until they develop a browned crust and are cooked through. Remove the patties from the skillet and place them on a clean plate.
- Make the cream sauce: In the same skillet, melt the unsalted butter over medium heat. Add the finely diced small onion and cook for 5 to 7 minutes, stirring occasionally, until the onion is golden and softened. Add the minced garlic and sauté for about 20 seconds until fragrant.
- Thicken the sauce: Season the onion and garlic mixture with salt and pepper. Sprinkle in the all-purpose flour and whisk continuously until the flour lumps disappear and form a roux. Lower the heat to medium-low.
- Add liquids and dill: Slowly add the low-sodium chicken stock while whisking to prevent lumps. Follow with the heavy cream, continuing to whisk until the sauce thickens. Stir in 1 tablespoon of chopped fresh dill for flavor.
- Simmer the patties in sauce: Nestle the cooked hamburger steaks back into the cream sauce. Let everything simmer together for 4 to 5 minutes over low heat to meld the flavors and heat the patties through.
- Finish and serve: Taste and adjust seasoning with additional salt and freshly cracked black pepper as needed. Garnish with the remaining tablespoon of fresh dill. Serve the hamburger cream steaks warm, spooning extra sauce over the top. Enjoy!
Notes
- Use lean ground beef (around 80% lean) for juicy hamburgers without excess fat.
- Breadcrumbs help bind the patties but can be substituted with crushed crackers or oats.
- Grating the onion into the meat mixture ensures it melts into the patties and adds moisture.
- Simmering the patties in the sauce makes them extra tender and flavorful.
- Fresh dill can be substituted with parsley if unavailable, though it will change the flavor profile.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables.
- Make sure to whisk the flour well to avoid lumps and achieve a smooth sauce.
