Hamburger Steak & Gravy

Hamburger steak and gravy brings together juicy ground beef patties simmered in rich brown gravy for a deeply cozy meal. It is a weeknight classic that always wins smiles at the dinner table and brings back taste-of-home nostalgia from my childhood. Whether served on a chilly evening or as a quick-fix meal after a busy day, this dish never fails to satisfy.

I learned to master this recipe during my first year living on my own. It was pure comfort after long workdays and the best leftover lunch the next day. My dad always requested hamburger steak for his birthday dinner so now it holds a special place on my table.

Ingredients

• Ground beef: adds richness and juicy flavor. Look for meat that is about 80 percent lean for the best texture
• Breadcrumbs: help bind the patties and keep them moist. Choose fresh crumbs or panko for extra tenderness
• Diced onions: add mild sweetness and a classic savory aroma. Use yellow onions for balanced flavor
• Egg: gives the patties structure and helps everything stay together as they cook
• Garlic powder: offers mellow depth without overpowering the beef. Use granulated garlic for even seasoning
• Salt and pepper: bring out all the savory qualities of the meat and gravy. Go for freshly cracked pepper if possible
• Vegetable oil: keeps the patties from sticking and helps with browning. Use any neutral oil like canola or sunflower
• All-purpose flour: creates the foundation for a thick, velvety gravy. Make sure it is well blended with the oil to avoid lumps
• Beef broth: gives the gravy a deep savory base. Choose low-sodium broth so you can control the seasoning
• Worcestershire sauce: adds an umami kick and subtle tanginess. Look for the real fermented kind for the most flavor
• Chopped parsley: brings a fresh pop of color and brightens up the finished dish. Flat-leaf parsley is best for garnishing

Step-by-Step Instructions

Make the Patty Mixture:

In a large bowl add the ground beef breadcrumbs diced onions egg garlic powder salt and pepper. Mix it gently using your hands just until everything is well combined but do not overmix to avoid tough patties

Shape the Patties:

Divide the mixture into four even portions. Using your hands shape each portion into an oval patty about one inch thick. Place them on a plate while you heat the skillet

Brown the Patties:

Heat the vegetable oil in a large skillet over medium heat. Once hot carefully add the patties and cook for about five minutes per side until nicely browned and cooked through. Transfer them to a clean plate and set aside

Make the Gravy Base:

In the same skillet reduce the heat to medium-low and add the flour. Stir constantly with a wooden spoon scraping up the tasty bits from the bottom of the pan as the flour turns golden and smells toasty. This usually takes two minutes

Add the Broth and Flavorings:

Slowly pour in the beef broth while whisking to prevent lumps. Add a good splash of Worcestershire sauce. Increase the heat to medium and bring the mixture to a gentle simmer. Stir continuously until the gravy thickens and is velvety smooth

Simmer the Patties in Gravy:

Return the patties to the skillet making sure to spoon the gravy over each one. Cover and let everything simmer together for about five minutes so the patties soak up the savory flavors of the sauce

Garnish and Serve:

Sprinkle chopped parsley over the finished patties right before serving. Serve the hamburger steak and gravy piping hot with your preferred sides like mashed potatoes or fluffy rice

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Worcestershire sauce gives this gravy its irresistible signature tang and depth. My grandmother always said it was the cook’s secret weapon for memorable homemade gravy. I can still remember the way the kitchen filled with savory smells each time she made this for Sunday dinner.

Storage Tips

Leftovers will keep for up to three days covered in the fridge. If reheating be sure to gently warm the patties and gravy together in a covered skillet over low heat to keep the meat from drying out. You can also freeze individual patties and gravy in airtight containers for up to two months just thaw overnight in the fridge before reheating

Ingredient Substitutions

For a lighter version try using ground turkey or chicken instead of beef but add a splash of milk for moisture. If you do not have breadcrumbs crushed crackers or oatmeal work well. No Worcestershire sauce Try a teaspoon of soy sauce plus a splash of vinegar for similar umami and tang

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Serving Suggestions

Mashed potatoes are a classic partner for soaking up all that savory gravy but buttery egg noodles or fluffy steamed rice are equally delicious. For color and balance add simple side vegetables like peas green beans or roasted carrots

From the American Pantry

Hamburger steak with gravy is an American spin on Salisbury steak which became popular in diners and family kitchens in the early twentieth century. This meal has roots in humble home cooking where ground beef stretches to feed a family and a homemade gravy brings comfort without fuss

Frequently Asked Questions

→ What kind of ground beef works best?

Use 80/20 or 85/15 ground beef to achieve juicy, flavorful patties without excessive grease.

→ Should the onions be cooked before mixing?

You can use raw diced onions for a slight crunch or sauté them first for a softer texture.

→ How can I avoid dry hamburger patties?

Add enough breadcrumbs and avoid over-mixing the beef mixture to keep the patties moist.

→ What sides pair best with this dish?

Mashed potatoes, rice, or buttered noodles complement the rich gravy and beef patties wonderfully.

→ Can the gravy be made ahead?

Yes, prepare the gravy separately and reheat it before serving for convenience and deeper flavor.

→ Is it possible to make this gluten-free?

Use gluten-free breadcrumbs and substitute a gluten-free flour blend for thickening the gravy.