Hamburger Steak with Brown Onion Gravy
⏱ Time
40–45 minutes
Serves 4
🛒 Ingredients
For the Hamburger Steaks
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1 lb (450g) ground beef (80/20 for best flavor)
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1/3 cup plain breadcrumbs
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1 large egg
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1 tbsp Worcestershire sauce
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1/2 tsp salt
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1/2 tsp black pepper
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1 tbsp olive oil (for cooking)
For the Onion Gravy
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1 large onion, thinly sliced
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2 cups beef broth
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1 tbsp Worcestershire sauce
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1 tbsp cornstarch
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2 tbsp cold water (to mix with cornstarch)
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Salt & pepper to taste
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Patties
In a large bowl, combine:
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Ground beef
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Breadcrumbs
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Egg
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Garlic powder
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Onion powder
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Worcestershire sauce
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Salt & pepper
Mix gently with your hands until just combined.
Do not overmix — this keeps the steaks tender.
Divide into 4 equal portions and shape into oval patties about ¾ inch thick.
Press a small indentation in the center of each (prevents puffing while cooking).
2️⃣ Sear the Hamburger Steaks
Heat olive oil in a large skillet over medium-high heat.
Add patties and cook:
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4–5 minutes per side
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Until deeply browned and cooked through (internal temp 160°F / 71°C)
Remove patties and set aside on a plate. Keep the browned bits in the pan — that’s flavor!
3️⃣ Make the Onion Gravy
In the same skillet:
Add sliced onions.
Cook over medium heat for 6–8 minutes until soft and caramelized.
Pour in beef broth and Worcestershire sauce.
Scrape the bottom of the pan to release browned bits.
Bring to a gentle simmer.
4️⃣ Thicken the Gravy
Mix cornstarch with cold water to create a slurry.
Slowly stir into simmering broth.
Cook 2–3 minutes until gravy thickens.
Taste and adjust salt & pepper.
5️⃣ Finish the Dish
Return hamburger steaks to the skillet.
Spoon gravy over the top.
Cover and simmer on low for 5–7 minutes to let flavors meld.
🍽️ Serving Ideas
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Creamy mashed potatoes (classic)
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Buttered egg noodles
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White rice
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Steamed green beans or peas
🔥 Flavor Variations
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Add sliced mushrooms to the gravy
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Stir in 1 tbsp butter at the end for extra richness
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Add a splash of heavy cream for creamy gravy
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Use beef stock + 1 tsp soy sauce for deeper umami
🥶 Storage
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Refrigerate up to 4 days
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Reheat gently with a splash of broth
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Freezes well for up to 2 months
