Description
This classic Hamburger Steak with Onion Gravy recipe combines juicy ground beef patties infused with onions, butter, and spices, topped with a rich caramelized onion gravy. Perfectly seared and simmered to tender perfection, it’s a comforting dinner served best with mashed potatoes and roasted carrots.
Ingredients
Scale
For the Hamburger Steaks
- 2 Tablespoons olive oil
- 1 ½ lbs. ground beef, 85% lean
- 4 Tablespoons frozen butter, shredded
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- Salt and pepper, to taste
For the Onion Gravy
- 2 yellow onions, sliced into ¾ inch strings
- 3 Tablespoons cold unsalted butter, divided
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- ¼ cup cold water
- 3 tablespoons cornstarch
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Steaks: Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and ground beef. Avoid overworking the mixture to keep the steaks tender.
- Form and Chill: Shape the mixture into evenly sized oval steaks and refrigerate for 15 minutes to help them hold their shape. Meanwhile, prepare the remaining ingredients.
- Season and Sear: Remove the steaks from the fridge and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear gently for 2-3 minutes per side until browned. Remove from skillet and set aside.
- Caramelize Onions for Gravy: Reduce heat to medium-low. Melt 2 tablespoons of butter in the skillet and add the sliced onions. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and caramelized.
- Add Broths and Seasonings: Pour in chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Use a silicone spatula to scrape the skillet’s bottom, lifting browned bits to enhance gravy flavor.
- Prepare Cornstarch Slurry: In a small bowl, mix cold water and cornstarch until smooth and lump-free.
- Thicken the Gravy: Bring the skillet contents to a boil, then whisk in the cornstarch slurry. Once the gravy thickens, reduce heat to medium-low.
- Simmer Steaks in Gravy: Return the steaks to the skillet, spoon gravy over them, cover, and simmer for 10 minutes or until the internal temperature reaches 160° F.
- Finish with Butter: Stir in the remaining 1 tablespoon of cold butter to the gravy to achieve a smooth, velvety texture.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot with mashed potatoes and roasted carrots for a complete meal.
Notes
- For extra flavor, add cooked and crumbled bacon to the meat mixture.
- Top steaks with Swiss cheese and allow it to melt before serving for a cheesy twist.
- Incorporate mushrooms into the gravy for added earthiness.
- To make the gravy creamier or increase its quantity, stir in a can of cream of mushroom soup and a dollop of room temperature sour cream at the end.
