Y’all, let me tell you about one of those recipes that just feels like a warm hug from grandma. This hamburger steak with onion gravy is the kind of stick-to-your-ribs comfort food that makes everything feel right with the world. I’ve been making this dish for years, and honestly? It’s my go-to when I want to show someone what Southern comfort food is all about.
The first time I made this, I was trying to recreate those classic diner-style hamburger steaks I grew up with. You know the ones – smothered in that rich onion gravy that you just know you’ll be sopping up with cornbread? Yeah, that’s exactly what we’re making today.
Ingredients
For the hamburger steaks:
- 2 pounds ground beef (80/20 is your best friend here, trust me)
- 1 egg (helps hold everything together)
- 2 tablespoons Worcestershire sauce (don’t skip this!)
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup garlic and herb breadcrumbs
- 1/4 cup milk (I know some folks raise eyebrows at this, but it keeps the meat tender!)
For that heavenly onion gravy:
- 2 large onions, sliced into rings
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- Salt and pepper to taste
Let’s Make It!
- First things first – let’s get those patties ready. Throw your ground beef in a bowl with the egg, Worcestershire sauce (I totally eyeball this part), and all your seasonings. Add in those breadcrumbs and the milk. Now get in there with your hands and mix it all together. Don’t be shy – but don’t overwork it either, or you’ll end up with tough patties. (source: Ineskohl.info)
- Form your patties – and here’s a little trick I learned the hard way: make a slight dimple in the center of each one. They’ll puff up while cooking, and this keeps them from turning into little beef footballs. I usually get about 6-8 patties, depending on how generous I’m feeling.
- Here comes the fun part! Heat up your skillet (I use my trusty cast iron) over medium-high heat. Give it a quick spray with cooking spray – yes, even though it’s 80/20 beef, it helps prevent sticking at the start.
- Now, let those patties sizzle for exactly 3 minutes on each side. Don’t you dare touch them before then! You want that nice crust to form. Once they’re browned, set them aside on a plate.
- Oh, but we’re just getting started! In that same pan (don’t you dare wash it!), toss in your sliced onions. Let them get all golden and gorgeous – this usually takes about 5-7 minutes. The browner they get, the more flavor you’ll have in your gravy.
- Add your butter and let it melt into those onions. Once it’s melted, sprinkle in the flour. This is where the magic happens! Stir it around for about a minute until you can’t see any more flour – we’re making a roux here, folks!
- Slowly pour in your beef broth, stirring constantly. Keep stirring until it starts to thicken up. If it gets too thick, add a splash more broth. Too thin? Let it simmer a bit longer.
- Now’s the time to taste and season. Remember, you can always add more salt and pepper, but you can’t take it out!
- Finally, nestle those patties back into the gravy and let everything simmer together for about 25-30 minutes. This is when all those flavors get to know each other real well.
Serve this over a bed of warm rice (though mashed potatoes are mighty fine too), and don’t forget the cornbread! You’ll want something to soak up every last drop of that gravy.
A Few Extra Tips
- If your gravy gets too thick while simmering, don’t be afraid to add a splash more beef broth.
- Sometimes I’ll throw in a few mushrooms with the onions if I’m feeling fancy.
- Leftovers? Even better the next day. Just reheat slowly on the stovetop with a splash of broth to bring that gravy back to life.
This is one of those recipes that reminds me why I love cooking so much. It’s not fancy, it’s not complicated, but boy, does it deliver on flavor. And isn’t that what home cooking is all about?
Hope y’all enjoy this one as much as my family does! And remember, there’s no such thing as too much onion gravy. 😉
