Hamburger steaks with onion gravy are tender ground beef patties smothered in a rich, savory gravy made from caramelized onions and pan drippings. This classic comfort dish delivers restaurant-quality flavor with simple pantry ingredients.
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Heat oil in a large cast-iron skillet over medium-high heat. Season ground beef patties on all sides with salt, pepper, and garlic powder.
Carefully place the seasoned patties in the hot skillet and cook until browned on the first side.
Flip the patties and continue cooking until they are cooked through to your desired doneness.
Remove the cooked patties from the skillet and set them aside.
In the same skillet with the beef drippings, scrape the bottom of the pan to loosen any flavorful browned bits.
Add the chopped onion to the skillet.
Pour in the Worcestershire sauce and stir to combine.
Cook the onions, stirring occasionally, until they are softened and browned.
Sprinkle the all-purpose flour over the cooked onions.
Add the garlic salt, all-purpose seasoning, and black pepper.
Stir everything together to coat the onions and cook the raw flour taste out for about 1-2 minutes, stirring constantly.
Slowly pour in the warm water while stirring continuously to create a smooth gravy.
Bring the gravy to a slow simmer, stirring frequently to prevent lumps and sticking.
Continue to simmer and stir until the gravy has reduced and thickened to your desired consistency.
Once thickened, turn off the heat and remove the skillet from the burner.
To serve, place a scoop of mashed potatoes on a plate, top with a hamburger steak, and smother with the onion gravy.
Store cooked hamburger steaks and gravy separately in airtight containers for up to 3 days. Reheat in a skillet over medium heat or in a 350°F oven until warmed through.
Hamburger steaks are thicker, hand-formed patties cooked like a steak, designed to be topped with gravy or sauce rather than served on a bun.
Yes. Prepare the gravy up to 2 days ahead and store refrigerated in an airtight container. Reheat gently on the stovetop, adding a splash of beef broth if it thickens too much.
Cook until the internal temperature reaches 160°F (71°C) for well-done beef. Don't press down on the patties while cooking, as this releases juices.
Yes, but 80/20 blend works best for juiciness. Leaner meat (90/10) will produce drier steaks; add an extra tablespoon of oil or broth to the gravy to compensate.
Egg noodles, buttered rice, or creamy polenta all pair well. Green beans or a simple salad complement the rich gravy.
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