This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties!
Ingredients
Hamburger Steaks
- 2 Tablespoons olive oil
- 1 ½ lbs. ground beef, 85% lean
- 4 Tablespoons frozen butter, shredded
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire
- 3 cloves garlic, minced
- Salt/Pepper
Gravy
- 2 yellow onions, sliced into ¾ inch strings
- 3 Tablespoons cold unsalted butter, divided
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 1/4 cup cold water + 3 tablespoons corn starch
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Instructions
Prepare the Steaks
- Gently combine the minced onions, shredded frozen butter, garlic, Worcestershire sauce, mustard, and the meat. Don’t overwork the meat or it will make the steaks tough.
- Form into evenly sides oval steaks. Refrigerate for 15 minutes. Meanwhile, measure out remaining ingredients.
- Remove meat from fridge and season each side with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear on each side for 2-3 minutes, handling gently. Set aside.
Make the Gravy
- Decrease heat to medium-low. Melt 2 Tablespoons butter in the pan and add the onions. Cook for 15-20 minutes, until the onions soften and begin to caramelize.
- Add the chicken broth, beef broth, onion powder, garlic powder, and Worcestershire sauce. Run a silicone spatula along the bottom of the skillet to lift up any remnants of meat, this will give the gravy extra flavor.
- Mix the cornstarch and cold water until fully smooth and combined.
- Bring the gravy to a boil and whisk in the cornstarch mixture. Once thickened, decrease heat to medium-low.
Finish the Dish
- Add the steaks back to the skillet and spoon the gravy on top. Cover for 10 minutes, or until cooked through. The internal temperature should be 160° F.
- Swirl in remaining 1 tbsp. cold butter at the end. This is a chef-inspired finishing technique that adds a smooth, velvety finish to the gravy.
- Sprinkle with parsley. Serve with mashed potatoes and roasted carrots!
Notes
Delicious ingredient additions:
- Cooked and crumbled bacon is wonderful to work into the meat.
- Top the steaks with Swiss cheese and let it melt before serving.
- Add mushrooms to the gravy if desired.
- For creamier gravy, or to increase the quantity of gravy, mix in a can of cream of mushroom soup at the end with an optional dab of room temperature sour cream!
Nutrition
Calories: 695kcal, Carbohydrates: 17g, Protein: 32g, Fat: 55g, Saturated Fat: 26g, Cholesterol: 173mg, Sodium: 753mg, Potassium: 711mg, Fiber: 2g, Sugar: 4g, Vitamin A: 612IU, Vitamin C: 11mg, Calcium: 70mg, Iron: 4mg
