Homestyle Hamburger Steak with Onions and Gravy (Print Version)

Homestyle Hamburger Steak with Onions and Gravy is a comforting meal. Juicy patties, rich gravy, caramelized onions pure nostalgia.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-Lover

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs (680g) ground beef (80/20 chuck preferred)
02 - 2 large yellow onions, thinly sliced
03 - 2 tbsp all-purpose flour (plus 2 tbsp for gravy)
04 - 3 cups beef broth, low sodium
05 - 1/2 cup milk (whole or 2%)

→ Flavor Boosters

06 - 2 tbsp Worcestershire sauce, divided
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - Salt and freshly ground black pepper, to taste

→ Fats for Cooking

10 - 2 tbsp vegetable oil
11 - 2 tbsp unsalted butter

→ Optional Garnish

12 - Fresh parsley, chopped, for serving

# Instructions:

01 - Grab your ground beef, give it a good sprinkle of salt, pepper, garlic powder, onion powder, and a dash of Worcestershire. Now, gently mix it all up – don't overwork it, or your patties will be tough, and nobody wants that! Form them into about 6-ounce oval or round patties, roughly 1/2 inch thick. I like to make a little indentation in the center with my thumb; it helps them cook evenly and prevents them from puffing up like little domes. This is where I sometimes get a bit messy, beef under my fingernails, but it's all part of the fun, right?
02 - Heat a large, heavy-bottomed skillet (cast iron, if you have it!) over medium-high heat with a tablespoon of oil. Once it's shimmering, carefully place your patties in the hot pan. Don't overcrowd it; you want a good sear, not a steam bath! Sear for about 3-4 minutes per side, until they're beautifully browned and crusty. They won't be cooked through, and that's totally fine! Remove them from the pan and set them aside on a plate. Look at that gorgeous color – that's flavor building right there!
03 - Reduce the heat to medium. Add a knob of butter to the same skillet, along with your sliced onions. Now, this is where patience pays off, hon. Stir them occasionally, letting them soften and slowly caramelize to a lovely golden-brown. This could take 10-15 minutes, sometimes longer. Don't rush it! Scrape up any browned bits from the bottom of the pan; those are flavor bombs waiting to be released into your gravy. I often taste one or two, just to 'check' on them, you know?
04 - Once your onions are beautifully tender and golden, sprinkle 2 tablespoons of all-purpose flour directly over them in the skillet. Stir it constantly for about 1-2 minutes, letting the flour cook out. This step is crucial to avoid that raw flour taste in your gravy. It'll form a thick paste with the onions and pan drippings – that's your roux, the magical base for our gravy. It might look a little clumpy, but don't worry, we're about to smooth it out!
05 - Gradually pour in the beef broth and milk, whisking constantly to prevent lumps. Add the remaining Worcestershire sauce, and a good pinch of salt and pepper. Keep whisking as the gravy comes to a simmer and starts to thicken. It should coat the back of a spoon. If it's too thick, add a splash more broth or milk. If it's too thin, let it simmer a bit longer. This is where I often get a little arm workout in!
06 - Once your gravy is smooth and luscious, carefully nestle the seared hamburger steak patties back into the skillet, making sure they're mostly submerged in that glorious gravy. Bring it back to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for about 15-20 minutes. This allows the patties to finish cooking through, absorb all those wonderful flavors, and become incredibly tender. The whole kitchen will smell amazing, I promise! Serve it hot, maybe with a sprinkle of fresh parsley.

# Notes:

01 - Always deglaze your pan after searing the patties; those browned bits are liquid gold for your gravy.
02 - Don't rush the caramelization of the onions; low and slow brings out their natural sweetness.
03 - Whisk, whisk, whisk when adding liquids to your roux to avoid lumpy gravy - I learned that the hard way!
04 - Serving with creamy mashed potatoes is a non-negotiable for me, it just soaks up all that delicious gravy!

# Equipment Needed:

01 - Large heavy-bottomed skillet (cast iron recommended)
02 - whisk
03 - tongs

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 25g
Protein: 35g

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