HAMBURGER STEAKS WITH ONION GRAVY
Ingredients :
1 pound 80/20 ground beef
1 large egg
2 tablespoons Worcestershire sauce
1⁄2 teaspoon seasoned salt
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄4 teaspoon black pepper
1⁄2 cup garlic and herb seasoned breadcrumbs
2 tablespoons milk
2 tablespoons butter, divided
1 onion, thinly sliced
2 tablespoons all-purpose flour
2 cups low-sodium beef broth
Instructions:
In a large bowl, combine the ground beef, egg, Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, breadcrumbs, and milk. Mix thoroughly until well combined.
Form the mixture into 4 equal-sized patties, about 1⁄2 inch thick.
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add the patties and cook for 3 minutes per side until browned. Transfer to a plate and cover to keep warm.
In the same skillet, melt the remaining 1 tablespoon butter. Add the sliced onion and sauté for 2-3 minutes until slightly browned. Sprinkle the flour over the onions and stir for 1 minute until no visible flour remains.
Pour in the beef broth while whisking constantly to prevent lumps. Bring the gravy to a simmer.
Add more salt and black pepper to taste.
Return the hamburger patties to the gravy, spooning sauce over them. Reduce heat to low. Simmer uncovered for 25-30 minutes until patties are cooked through and tender.
Serve the hamburger steaks smothered in onion gravy alongside mashed potatoes, rice, or cornbread. Enjoy!
Tips:
Use fresh, high-quality ingredients. The better the ground beef and produce, the better the end result.
Allow the patties to come to room temperature before cooking for more even browning. Cold beef patties won’t sear properly.
Don’t overwork the burger mixture or patties will become dense. Gently form the meat for tender results.
Make sure to drain excess fat from the skillet between steps. Too much grease will lead to a greasy gravy.
When making the roux, cook the flour briefly so the raw taste cooks out before adding broth.
Add broth gradually while whisking to prevent lumps. If lumps occur, strain before serving.
Let the gravy simmer for 10+ minutes so flavors can mingle and deepen. This builds more flavor.
Check seasonings and adjust to taste. More black pepper or Worcestershire sauce can intensify the savoriness.
Allow patties to rest for 5 minutes after cooking so juices redistribute internally for a juicier bite.
Garnish with fresh parsley or diced onion for texture, color, and extra onion flavor.
Nutrition (per serving):
Calories: 315
Fat: 18g
Carbs: 8g
Protein: 29g
