Description
Juicy seasoned beef patties pan-seared until golden brown and nestled in a rich, savory onion-infused gravy. This classic comfort-food dish is simple to prepare yet full of hearty flavor, perfect served over mashed potatoes or buttered egg noodles.
Ingredients
1½ pounds ground beef
½ cup finely diced yellow onion
1 large egg, lightly beaten
¼ cup breadcrumbs
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil or butter
For the gravy
2 tablespoons pan drippings or butter
2 tablespoons all-purpose flour
1 cup beef broth
½ cup milk or heavy cream
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper, to taste
Instructions
In a large bowl combine ground beef, diced onion, egg, breadcrumbs, Worcestershire sauce, garlic powder, salt and pepper. Mix gently until just combined, taking care not to overwork the meat. Divide into four equal portions and shape each into a thick patty, pressing a slight indentation into the center of each to ensure even cooking.
Heat oil or butter in a large skillet over medium-high heat. Add the patties and sear until browned on the first side, about 4 minutes. Flip and cook until an instant-read thermometer inserted into the center registers 160°F, about 3–4 more minutes. Transfer the steaks to a plate and cover loosely with foil to keep warm.
Pour off all but two tablespoons of fat from the skillet and return to medium heat. Whisk in the flour to form a smooth paste, stirring constantly for about 1 minute until it turns golden. Gradually whisk in beef broth and milk, scraping up any browned bits from the bottom of the pan. Stir in Worcestershire sauce and simmer until the gravy thickens to coat the back of a spoon, 3–5 minutes. Season with salt and pepper to taste.
Return the hamburger steaks to the skillet, spooning gravy over the top, and simmer for 2 minutes to meld the flavors. Serve the steaks and gravy immediately over mashed potatoes, rice or noodles, garnished with chopped parsley if desired.
Notes
For extra depth, sauté sliced mushrooms or additional onions before forming the gravy. Swap half the beef broth for red wine or add a splash of soy sauce for umami richness. Gravy can be made ahead and reheated gently, whisking in a little extra liquid if it becomes too thick. Leftovers keep well in an airtight container in the refrigerator for up to three days; reheat on the stovetop until warmed through.