Hamburger Steak and Gravy

Name: Hamburger Steak and Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 pounds ground beef (80/20); 1/4 cup plain breadcrumbs; 1 large egg; 2 tablespoons Worcestershire sauce, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons vegetable oil, divided; 1 large onion, thinly sliced; 8 ounces mushrooms, sliced (optional); 3 tablespoons all-purpose flour; 2 cups beef broth; Chopped fresh parsley, for garnish

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Hamburger Steak and Gravy, season and sear ground beef patties until deeply browned, then build a gravy right in the same skillet from the onions, flour, and beef broth. Return the patties to finish simmering in the gravy.

Jump to Recipe

Hamburger steak is what ground beef does when it wants the respect of a knife and fork. Thick oval patties are seasoned with Worcestershire, garlic, onion, salt, and pepper, then browned hard enough to leave a layer of fond in the skillet. That fond becomes the foundation for onion gravy, which is why washing the pan between steps would be an act of culinary vandalism.

After the patties reach 160°F, onions—and mushrooms if you are using them—cook in the same skillet until soft and golden. Flour goes in briefly to lose its raw taste, then beef broth and more Worcestershire turn everything into a proper brown gravy. The patties return for a short simmer so they pick up the sauce without being cooked into dense little doorstops.

Spoon the whole thing over mashed potatoes or rice and you have a dinner built almost entirely from ingredients that know exactly what they are. Beef. Onion. Gravy. Potato. Nobody is foam-blending parsley in the corner. It is straightforward comfort food with enough browned flavor to taste deliberate rather than merely economical.

Prep15 minutes

Cook25 minutes

Total40 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 1/2 pounds ground beef (80/20)
1/4 cup plain breadcrumbs
1 large egg
2 tablespoons Worcestershire sauce, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons vegetable oil, divided
1 large onion, thinly sliced
8 ounces mushrooms, sliced (optional)
3 tablespoons all-purpose flour
2 cups beef broth
Chopped fresh parsley, for garnish

Instructions

1In a large bowl, combine ground beef, breadcrumbs, egg, 1 tablespoon Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently just until combined. Shape into 4 oval patties about 3/4 inch thick.
2Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the patties and cook for 4 to 5 minutes per side, until deeply browned and the internal temperature reaches 160°F. Transfer to a plate and tent with foil.
3Add the remaining oil to the same skillet. Add the onion, and mushrooms if using, and cook, stirring occasionally, until softened and golden, 6 to 8 minutes, scraping up any browned bits from the bottom of the pan.
4Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to remove the raw flour taste.
5Slowly whisk in the beef broth and remaining Worcestershire sauce, scraping up any remaining browned bits. Bring to a simmer and cook, stirring often, until the gravy thickens enough to coat the back of a spoon, 4 to 5 minutes.
6Return the patties to the skillet, spooning gravy over the top, and simmer for 3 to 4 minutes to finish cooking through and warm the patties. Garnish with parsley and serve over mashed potatoes or rice.

Nutrition Information

Estimated per serving: 1 of 4 servings.

610Calories

37 gProtein

17 gCarbohydrates

43 gTotal Fat

15 gSaturated Fat

2 gFiber

4 gTotal Sugars

1280 mgSodium

180 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Check ground beef patties for 160°F internally with a thermometer -- color alone isn't a reliable indicator of doneness for ground meat.
Scrape up the browned bits left from searing the patties when you add the onions; that fond is where most of the gravy's flavor comes from.
Add the flour before the liquid and cook it briefly first -- this removes the raw flour taste and helps the gravy thicken smoothly instead of turning lumpy.

Substitutions

ground beef → ground turkey or ground chicken Use the same quantity; cook to 165°F instead of 160°F since poultry needs a higher safe temperature.

beef broth → chicken broth The gravy will be lighter in color and flavor but still works.

mushrooms → omit entirely The gravy will be a little thinner without them; the onion still carries plenty of flavor.