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Hamburger Steak with onion gravy

Hamburger Steak

Quick and easy homemade hamburger steak with onion gravy, done in under an hour. A comforting from scratch meal your family will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 6

Ingredients
  

Hamburger Steak patties

  • 1 ¾ pounds ground beef
  • 2 large eggs
  • 2 ½ teaspoons salt
  • ½-1 teaspoons pepper
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon mustard
  • 3 ounces bread crumbs

Mushroom Onion Brown Gravy

  • 6-8 medium mushrooms thinly sliced
  • 1 cup onions halved, sliced ¼-inch thick
  • 4 cloves garlic minced
  • 2 ounces butter
  • ¼ cup flour
  • 5 cups beef stock
  • salt to taste
  • pepper to taste
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl, mix together all of the hamburger steak ingredients until well combined.
  • Divide the meat mixture into even patties (about 4.5–5 ounces each). Flatten them slightly and press your thumb into the center of each patty to help them cook evenly.
  • Heat a large skillet over medium-high heat. Once hot, add the patties and cook for about 5 minutes on each side, until browned but not fully cooked through. Remove from the skillet and set aside. Pour off some of grease, leaving about ¼ cup in the skillet.
  • Lower the heat to medium-low and add the onions and mushrooms to the same pan. Sauté for around 10 minutes until soft and lightly browned. Stir in the butter and garlic and cook for 30 seconds.
  • Add the flour and stir to form a roux. Cook the roux for about 1 minute.
  • Gradually pour in the beef stock while whisking to combine. Scrape up any browned bits from the bottom of the pan for extra flavor. Return the patties to the pan and bring everything to a simmer.
  • Simmer the patties in the gravy for about 20 minutes, flipping halfway through. The gravy will thicken as it cooks. Stir occasionally to prevent sticking.
  • Season with salt and pepper. Enjoy!

Notes

  • Pressing a thumbprint in the center of each patty helps them cook evenly and prevents puffing.
  • Use a mix of mushrooms and onions for the richest gravy flavor.
  • This dish is perfect for freezing. Shape and freeze uncooked patties, then thaw overnight in the fridge before cooking.
  • Leftovers reheat beautifully the next day!
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