“Tender hamburger patties simmered in savory brown onion gravy! Classic southern meal served over rice or mashed potatoes!”
Watch me make these Hamburger Steaks w/ Onion Gravy from start to finish!
Lord have mercy…there are just some meals that are the epitome of southern comfort food like hamburger steak and gravy! I grew up eating this meal alongside mashed potatoes or rice, sweet peas, dinner rolls, and ice cold sweet tea. It’s not the most photogenic dish but ahhh…the good ol’ days! We had it several times a month
As a child, even when I was outside playing I knew when we were having hamburger steak for dinner. The smell of those savory onions and beefy gravy always made it’s way outdoors. Probably from us kids running in and out nonstop. It was one of my favorite meals.
It was always served with mashed potatoes or rice since those really are the best with brown gravy! Sweet peas just complimented the savoriness so well.
Now I’m not talking about Salisbury steak (which uses egg and often breadcrumbs), which is also another favorite of mine.
The recipe I’m sharing with you today is for a country hamburger steak with no bells or whistles. Even though I love adding new things like bell peppers and celery and swapping out things occasionally, sometimes you just want a straight up southern classic. Pure, plain and simple.
Most authentic southern recipes are that way. Just easy ingredients brought together to sooth the soul and easily (and cheaply) feed a large family. No fluff or complicated methods. Hamburger steak and gravy is exactly that way. Just beef, broth, spices onions, and flour. Maybe a little bit of butter and fresh garlic for good measure. And man is it a comforting, hearty meal.
Country Hamburger Steak w/ Onion Gravy
- 1 lb ground beef 80/20 chuck is perfect. I use organic, grass-fed for best taste
- 1 Tablespoon extra-virgin olive oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4-1/2 teaspoon salt see note
- 1 small sweet onion diced into thin strips
- 3 Tablespoons butter optional.If you're not using the leftover fat from beef
- 2 Tablespoons flour
- 2 cups beef broth warm (Use a really savory brand or homemade. I use beef broth paste)
- parsley garnish
- Add ground beef, olive oil, Worcestershire sauce, garlic powder, onion powder, black pepper, & salt into a large bowl.
- Use your hands to combine the spices with the beef.
- Shape the mixture into 4-6 large patties. (they will puff a little and shrink so make them large)
- Heat a large stainless steel skillet over medium-high heat.
- Sear the burgers on both sides to create a nice "crust" on the burgers.
- Remove burgers from skillet and place on a plate. Set aside. (The burgers may be a little undone and that's ok)
- Leave 3 Tablespoons of fat in the skillet or add 3 tablespoons of butter if you prefer not to use beef fat.
- Add onions and saute until tender and golden.
- Sprinkle in flour and cook until flour is golden, stirring constantly.
- Slowly pour in broth.
- Bring to a simmer and then add hamburgers back to the skillet.
- Simmer until gravy has thickened and hamburgers are cooked through.
- If needed, season with salt and black pepper. (I never need to)
- Serve over mashed potatoes or rice.
- Garnish with parsley.
* Feel free to add in grated onions to the beef mixture and well as saute some mushrooms with the onions.