Growing up, my grandmother made hamburger steak every Sunday, and the smell of those beef patties sizzling in her cast-iron skillet still brings me right back to her kitchen. This hamburger steak with onions and gravy transforms simple ground beef into a restaurant-quality meal that’s both comforting and surprisingly easy to make on busy weeknights. I’ve been making this dish for years, and it never fails to bring my family to the table with big smiles and even bigger appetites.
Table of Contents
Ingredients for Hamburger Steak with Onions and Gravy
I always use an 85/15 ground beef blend for these patties because the fat content keeps them juicy without being greasy. Here’s everything you’ll need:
- 1.5 pounds ground beef (85/15 blend)
- 1/2 cup panko breadcrumbs or crushed saltine crackers
- 1 large egg (lightly beaten)
- 1/4 cup finely chopped onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons butter or vegetable oil
- 1 large onion (thinly sliced) – I usually slice mine into half-moons for better gravy distribution
- 2 tablespoons all-purpose flour
- 1.5 cups beef broth – low-sodium broth gives you better control over the final seasoning
- 1 tablespoon Worcestershire sauce
- Fresh parsley (chopped, for garnish, optional)
Step-by-Step Instructions
Handle the meat gently when mixing to keep your patties tender rather than tough. Here’s how to create this delicious comfort meal:
Step 1: Combine the ground beef, breadcrumbs, beaten egg, finely chopped onion, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently with your hands or a fork until just combined – overmixing creates dense, tough patties. Shape into 4 to 6 oval patties about 1/2 to 3/4 inch thick.
Step 2: Heat the butter or oil in a 12-inch skillet over medium-high heat until shimmering. Place the patties in the hot skillet, leaving about 1 inch between them to prevent steaming. Cook for 3 to 4 minutes per side until a deep brown crust forms. You want golden-brown caramelization, not gray steamed meat. Remove patties to a plate and set aside.
Step 3: Reduce heat to medium and add the sliced onions to the same skillet with all those flavorful browned bits. Cook for 5 to 7 minutes, stirring occasionally, until the onions become soft and lightly caramelized with golden edges.
Step 4: Sprinkle flour over the cooked onions and stir constantly for about 1 minute to create a roux and cook out the raw flour taste. The mixture will look pasty – that’s exactly what you want.
Step 5: Slowly pour in the beef broth while whisking continuously to prevent lumps from forming. Add the Worcestershire sauce and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2 to 3 minutes until it begins to thicken. If the gravy seems too thick, add a splash more broth. If it’s too thin, let it simmer an extra minute or two.
Step 6: Return the hamburger steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the patties reach 160°F internal temperature and the gravy has thickened to your liking. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
Perfect Pairings for Hamburger Steak
The rich, savory gravy in this dish calls for sides that can soak up all that delicious sauce.
Creamy Mashed Potatoes: Classic for a reason – fluffy mashed potatoes are the ultimate vehicle for this onion gravy, creating the perfect bite every time. The smooth, buttery texture complements the tender beef beautifully.
Buttered Egg Noodles: Wide egg noodles tossed with butter offer a silky texture that catches every drop of that flavorful gravy while providing a neutral base that lets the beef shine.
Garlic Green Beans: Crisp-tender green beans sautéed with garlic provide a fresh contrast to the rich main dish and add nutritional balance to your plate.
Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted until caramelized bring natural sweetness that balances the savory gravy, especially during fall and winter months.
Simple Garden Salad: A crisp salad with tangy vinaigrette cuts through the richness of the beef and gravy, offering a refreshing palate cleanser.
Cheesy Ranch Potatoes: For an even heartier meal, try serving with cheesy ranch potatoes and smoked sausage for a true comfort food feast.
Storage & Serving Tips
Store leftover hamburger steaks in an airtight container with the gravy in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.
For reheating, use a covered skillet over medium-low heat with a splash of beef broth to prevent the gravy from getting too thick. You can also reheat individual portions in the microwave at 50% power, stopping to stir every minute until heated through.
This dish is incredibly versatile – serve it over rice for a different twist, use the gravy over biscuits for a breakfast variation, or add sliced mushrooms to the gravy for extra depth. Make a double batch and freeze half before the final simmering step for an easy future meal.
FAQs
Can I make this recipe ahead of time?
Yes! You can shape the patties up to 24 hours in advance and refrigerate them covered. You can also make the complete dish and refrigerate it, then reheat gently on the stovetop with a splash of broth.
What can I substitute for beef broth?
Chicken broth works well, though it produces a lighter-colored gravy. For richer flavor, try using half broth and half dry red wine or dark beer like a stout.
How do I know when the hamburger steaks are fully cooked?
The internal temperature should reach 160°F when checked with a meat thermometer. The patties should be firm to the touch and no longer pink in the center after simmering in the gravy.
Hamburger Steak with Onions and Gravy
Ingredients
Equipment
Method
- Combine the ground beef, breadcrumbs, beaten egg, finely chopped onion, garlic powder, onion powder, salt, and pepper in a large bowl. Mix gently with your hands or a fork until just combined. Shape into 4 to 6 oval patties about 1/2 to 3/4 inch thick.
- Heat the butter or oil in a 12-inch skillet over medium-high heat until shimmering. Place the patties in the hot skillet, leaving about 1 inch between them. Cook for 3 to 4 minutes per side until a deep brown crust forms. Remove patties to a plate and set aside.
- Reduce heat to medium and add the sliced onions to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until soft and lightly caramelized.
- Sprinkle flour over the cooked onions and stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly pour in the beef broth while whisking continuously to prevent lumps. Stir in the Worcestershire sauce and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2 to 3 minutes until it begins to thicken.
- Return the hamburger steaks to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the patties reach 160°F internal temperature and the gravy has thickened to your liking. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh parsley before serving.
