“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
Ingredients
- 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
Instructions
- 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.
- Stir.
- 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.
Video
Notes
* Feel free to add in grated onions to the beef mixture and well as saute some mushrooms with the onions.
If gravy is not as brown as you like, add a little brewed coffee or a little instant coffee..doesn’t affect the taste..
Plan on making this tonight, but I forgot to buy beef broth. Can I use chicken broth or will it not come out right?
As always, your recipes are spot on delicious! This was so good!!
Great, delicious recipe!
This was delicious Diva!!! I absolutely love your recipes!
I have been eating onion burgers with gravy and onions since I was a child. About 65 years since I probably got enough teeth to chew. Now I have false teeth so I can chew everything, lol. I just wanted to say that there is no wrong way of making this (unless you just want it to taste bad) it all depends on your taste buds. I will definitely enjoy this dish until I am gone. Not even my cardiologist could deter me from eating it!
This was so good! Similar to what I do, but I’ve always used packet gavys for this with cream of mushroom. I wanted to do a homemade onion gravy this time and it worked like a charm. Can you tell me what brand of beef broth you use? I used to Trader Joe’s organic beef broth and it tastes great. However, the color of the gravy was a little too light and I like it darker.
We have a gravy color where I´m from, you could use a drop of black food color maybe ?
If your gravy isn’t dark enough, it’s because you need to let the flour cook longer to make a good roux before adding the broth. Just stir the flour in the pan constantly so it doesn’t burn to get it darker!
Hey Diva,
I finally made this today, and my husband loved it. He said his mom used to make something similar but this tasted even better. He told me he hoped that I had bought enough ingredients so that I can make it again soon!
Thanks for making me a better cook one recipe at a time 🙂
Would this be something I could bake?
I’ve cooked many different versions of this dish, but the simple ingredients make it just perfect. I added 1/2 cup sliced fresh mushrooms when cooking the onions because we love them. It was the “icing on the cake”!
Thanks for sharing this!!!
Sliced mushrooms are a great idea. I’m going to try that.