Description
Hamburger Steak with Brown Gravy delivers pure home-style comfort straight from your kitchen to the dinner table. Hearty beef patties smothered in rich, savory gravy make your weeknight meal feel like a warm, satisfying hug from grandma.
Ingredients
Scale
Main Protein:
- 2 pounds ground beef
Steak Base Ingredients:
- 1 medium onion
- 2 cloves garlic
- 1 large egg
- ½ cup breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon smoked paprika
- Salt
- Freshly ground black pepper
Cooking and Gravy Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- ½ cup red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- Salt
- Freshly ground black pepper
- ¼ cup fresh parsley
Instructions
- Mix 2 pounds ground beef, 1 medium chopped onion, 2 minced garlic cloves, 1 beaten egg, ½ cup breadcrumbs, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon each dried thyme and rosemary, and ½ teaspoon smoked paprika in a large bowl. Season with salt and pepper.
- Handle the meat mixture gently, combining ingredients without overworking the mixture.
- Shape the meat into 4-6 oval steaks, each about ¾ inch thick.
- Refrigerate the formed steaks for 30 minutes to help them hold their shape.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
- Carefully place steaks in the hot skillet, leaving space between them. Sear for 3-4 minutes per side until a golden-brown crust forms.
- Reduce heat to medium and continue cooking for 5-7 minutes. Aim for an internal temperature of 145F for medium or 160F for well-done.
- Transfer steaks to a plate and tent with foil. Let them rest for 5 minutes to redistribute juices.
- In the same skillet, melt 2 tablespoons butter over medium heat. Scrape up the browned bits from the bottom of the pan.
- Whisk in 2 tablespoons flour and cook for 1-2 minutes, stirring constantly to create a smooth roux.
- Gradually pour 2 cups beef broth into the roux, whisking continuously to prevent lumps.
- Add ½ cup red wine (if using), 1 tablespoon each Worcestershire and soy sauce, ½ teaspoon dried thyme and rosemary. Season with salt and pepper.
- Simmer the gravy for 5-7 minutes until it thickens. Add more broth if too thick or continue simmering if too thin.
- Taste and adjust seasonings as needed.
- Plate the rested steaks and spoon the hot gravy generously over the top.
- Sprinkle with chopped fresh parsley if desired, and serve immediately while hot.
Notes
- Use cold ingredients for the meat mixture to help the patties hold together better during cooking.
- Mix the hamburger steak ingredients gently to keep the texture light and prevent tough meat.
- Refrigerating the formed patties for 30 minutes helps them maintain their shape and develop better flavor.
- When making the gravy, scrape up those browned bits from the pan – they add incredible depth of flavor to the sauce.
- Prep Time: 30 minutes
- Cook Time: 20-26 minutes
- Category: Beef
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 522 kcal
- Sugar: 1 g
- Sodium: 440 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 120 mg