Hamburger Steaks Smothered in Gravy

When I think of a weeknight meal, Hamburger Steaks with Gravy comes to mind almost instantly. It’s Southern comfort at its finest. Simple, savory, flavorful, juicy, melt in your mouth, all-beef patties seasoned and smothered in a thick, creamy homemade brown gravy with onions.

When I was a child, my mom hailing from the South never made things like Swiss Steak or Salisbury Steak, she made big, tender, juicy, hamburger patties and cooked them in a hearty brown gravy packed with onions. The results were truly amazing. A simple dinner that made you want to come back for seconds every time.

 

I don’t know about you, but I love a portion of good hearty comfort food that made from scratch but simple as pie. How can you go wrong with making a batch of Hamburger Steaks that are smothered in rich brown gravy? The onions make the Hamburger Steaks pop with flavor too.

You can omit the onions in the gravy, if you like, add some onion powder if you have little ones that don’t like onions,  I used to leave the onion in for the flavor and dig out them out of the kid’s portion before serving. More for me! Ha Ha! You do what’s best for you, though, mama.

 

 

 

Look at those excellent juicy Hamburger Steaks smothered in that wonderful gravy, don’t they look amazing? That’s real food folks, Homemade delicious Classic Southern Food. It’s perfect for a weeknight meal and even tastes better the next day when reheated.

 

 

 

Let’s talk about serving suggestions for your Hamburger Steaks Smothered in Gravy. As you can see from above, I made white rice and peas to go along with our dinner tonight. However, these Hamburger Steaks are great served with mashed potatoes or even wide egg noodles with the gravy. Any side dish such as broccoli, asparagus, and green beans, are also great additions to your Hamburger steaks.

 

 

My final thoughts before we get to the much-anticipated recipe, I know there is one person out there asking themselves, ” Isn’t Hamburger Steaks just another name for Salisbury Steaks?” Not at all my friend, they are somewhat similar but nope, nadda, no! Feel free to check out my Homemade Salisbury Steak recipe and compare the subtle differences for yourself between Hamburger Steaks Smothered in Gravy and Homemade Salisbury Steaks.

 

 

 

 

Ingredient List For Hamburger Steaks:

  • 2 pounds lean ground chuck
  • 1/2 cup Panko Breadcrumbs
  • One teaspoon Cajun Seasoning
  • One teaspoon Onion powder
  • Kosher salt, to season meat
  • Freshly Ground Black Peppercorns, to season meat
  • One large white onion, sliced into strips
  • Remaining drippings from hamburgers or 3 Tablespoons butter
  • Three tablespoons all-purpose flour
  • 3 cups beef broth
  • One tablespoon Worcestershire sauce +more
  • Kosher salt
  • Fresh Ground Black Pepper

 

 

 

Types of Ground Beef

  • Ground Chuck- This Is a cut of meat from the shoulder of the cow; ground chuck ranges from 15 to 20 percent fat, which is the best choice for burgers.
  • Ground Sirloin– This is a cut of meat from the midsection of the cow near the hip, ground sirloin usually ranges in fat content from 7 to 10 percent.
  • Ground Round– The ground round comes from the rear upper leg and rump of the cow.  The fat content ranges from 10 to 20 percent. It is usually Lean and tough.
  • Ground Beef–  Unfortunately, can be any cut or even a combination of cuts can be labeled *ground beef* so the consistency is usually a problem. Because ground beef may have as much as 30 percent fat, greasiness can also be an issue. 

 

 

 

 

Pro Tips for the recipe

  1. Divide the meat mixture into six even portions and then form balls of each piece. Place on a clean plate and cover with plastic wrap until needed.
  2. Always form tight hamburger patties before cooking to ensure they do not break apart.
  3. Be sure to heat a well-seasoned cast-iron skillet on medium heat before proceeding to cook the hamburger patties. This may take a few minutes when using a cast-iron skillet.
  4. Do not move the hamburger patties for at least six minutes or so before flipping to ensure they do not break apart.
  5. Always reserve at least Three tablespoons of the hamburger drippings for the gravy. If you do not have three tablespoons, you can add butter.
  6. Allow the onions to cook correctly about 5 minutes should be sufficient enough time. 
  7. Be sure to cook off the raw flour taste before proceeding with the gravy. This may take 2-3 minutes. Stir frequently. 
  8. Do not use beef stock in place of the beef broth.
  9. Do not add the hamburger steaks back in the pan until the gravy has fully tightened and has become a thick consistency.
  10. Lower the heat and be sure to cook the Hamburger steaks on the lowest heat setting for 25 minutes or so before serving. 

 

 

 

 

 

5 from 13 votes
Hamburger Steaks Smothered in Gravy
Hamburger Steaks Smothered in Gravy
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Southern comfort at its finest. Simple, savory, flavorful, juicy, melt in your mouth, all beef patties seasoned and smothered in a thick rich homemade brown gravy with onions.
Course: Main Course
Cuisine: American
Keyword: Gravy, Hamburger, Steak
Servings: 6 People
Calories: 587 kcal
Author: hmccallum
Ingredients
Hamburger Steaks
  • 2 pounds Ground chuck reserve pan drippings
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon Cajun Seasoning
  • 1 teaspoon Onion powder
  • Kosher salt to own taste
  • Freshly ground black peppercorns to own taste
  • 1 tablespoon Olive oil for cast iron skillet
Brown Gravy with Onions
  • 3 tablespoons Reserved Pan drippings or butter
  • 1 large Yellow onion sliced
  • 3 tablespoons All-Purpose flour
  • 2 1/2 cups Strong and Savory Beef broth + more if needed
  • 1 tablespoon Worcestershire sauce +more if desired
  • Kosher salt to own taste
  • Freshly Ground black pepper to own taste
Instructions
Hamburger Steaks and Brown Gravy
  1. In a large glass bowl combine lean ground beef, Panko breadcrumbs, Cajun seasoning, onion powder, kosher salt, and freshly ground black pepper. Once combined form 6 balls from the meat mixture and form 6 patties. Place on a plate, cover with plastic wrap and refrigerate until needed.
  2. Heat a large cast iron skillet on medium heat, place 1 tablespoon of olive oil in the cast iron skillet, add the 6 hamburger patties in the skillet ( you may need 2 pans or to do in batches if your skillet is smaller) Leave the patties to cook 5-6 minutes on one side without moving. Flip the patties and cook another 5 minutes on the other side. Remove the patties from the skillet and place on a plate.
  3. Do not drain cast iron skillet of pan drippings/oil. If you have used lean ground beef you should have close to 3 tablespoons of oil, (if not use 3 tablespoons of butter for gravy.) At this time add the sliced yellow onions and cook on medium heat about 5 minutes in pan drippings of butter. Add the flour, and stir onions and flour in the pan drippings or butter until the flour taste has cooked off. This should only take a few minutes.
  4. Once the flour and onions are done add 2 1/2 cups of strong beef broth (not stock), Worcestershire sauce, Kosher salt, and Freshly Ground black pepper. Stir for 2-3 minutes until the gravy starts forming and tightening. Once the gravy tightens add the hamburger patties back in the cast iron skillet, reduce heat to lowest setting and cook about 25 minutes. Stir occasionally and flip patties over.
  5. Remove from heat source and serve immediately with white rice, mashed potatoes, or even egg noodles.

 

 

 

 

 

 

 

Hamburger Steaks Smothered in Gravy

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