Hamburger Steaks and Gravy
15 min
Prep Time
30 min
Cook Time
45 min
Total Time
8
Servings
Ingredients
- 2 lbs lean ground beef
- 1 large egg, lightly beaten
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 large Vidalia onion, half sliced, half minced
- 3 teaspoons seasoned salt, to taste
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup beef broth
- 2 cups water
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon browning sauce, optional
Instructions
- Mix the beef, egg, Worcestershire, smoked paprika, garlic powder, minced onion, and about half the seasoned salt. Form into 3–4 inch patties (they shrink).
- Heat a nonstick skillet over medium-high. Cook the patties in batches without crowding: 3–4 minutes, then cover 2–3 minutes. Flip and cook until done. Save the drippings; pour off burned bits between batches.
- Reduce heat to medium. Add the butter. When it melts, add the sliced onion. Cook 10–12 minutes, stirring now and then, until browned and crisp. Lift the onions out with a slotted spoon and drain on paper towels.
- Whisk the flour into the fat and cook 4–5 minutes until the roux is deep brown. Whisk in the broth and water a cup at a time so it stays smooth. Add pepper, remaining seasoned salt, and browning sauce if using.
- Taste. Stir some of the fried onions into the gravy (save some for topping). Return the patties, turn to coat, cover, and simmer 5–6 minutes.