Hamburger Steak and Gravy
Hamburger steak and onion gravy is a classic meal that I enjoyed on many a special occasion as a child. My mother’s cooking was always special and I’m so grateful to her for sharing that love with me. This recipe is 100% authentic, full of flavor, and will fill you up like a feast.
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Perfect Hamburger Steak Patties
The most important thing to do when you want to cook perfect hamburger steak is to get the right type of meat. Make sure you get 80/20 Ground Chuck – ground chuck is the best cut of meat for this type of meal. 80/20 means that you’re getting 80% meat and 20% fat and that fat content is just right for the fullest flavor.
Now, the best way to add ingredients to ground meat is to use your hands and mash it all together until it’s well mixed. Add the onion, garlic, seasonings, and Parmesan cheese to the meat. Adding grated frozen butter will help the butter evenly mix through the patties and add that great buttery flavor to every bite of meat – this will also help flavor the gravy.
Tip: Grate 3/4 of a stick of frozen butter into the meat for easier mixing.
Now is the time to form the meat into patties, and time to start cooking!
Hamburger Steaks in a Cast Iron Skillet
So much of the flavor of the gravy is going to come from cooking the meat and onions in the skillet first. Start by melting the remaining 1/4 stick of butter. When the butter is sizzling, it’s time to add the hamburger steaks.
When the patties are nearly fully cooked, remove and add the sliced onions. Cook the onions until they’re tender and translucent.
Skillet Onion Gravy
While the onions cook, mix together the gravy base ingredients. Beef broth, half and half, garlic powder, and onion powder. Add to the skillet with the tender onions.
While the gravy comes to a simmer, mix the corn starch into some cold water. Stir well into the simmering gravy to thicken.
Tip: Corn starch is a thickening agent, and when mixed with cold water, it will thicken any sauce. Always add the cold corn starch mixture to the simmering sauce- the different temperatures aid in the thickening process.
Add the hamburger steaks back into the skillet and cook for five more minutes or so, stirring the gravy and flipping the meat frequently. Serve immediately with some mashed potatoes. I doubt there will be any leftovers.
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Hamburger Steak and Gravy - Cowboy Kent Rollins
Ingredients
- 2 lbs ground chuck 80/20
- ½ cup diced white onion
- 4 garlic cloves minced
- 2 tablespoons Kent’s Original seasoning or your favorite all-purpose seasoning
- 6 teaspoons Worcestershire sauce
- 2 tablespoons coarse ground black pepper
- ¾ cup Parmesan cheese
- 1 stick frozen butter
- 2 white onions sliced
- 1 cup beef broth
- 1 cup half and half
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ cup cold water
- 4 tablespoons cornstarch
Instructions
- Add the meat to a large bowl. With your hands, mix in the onion, garlic, seasoning, 4 teaspoons Worcestershire sauce, black pepper and Parmesan cheese.
- Shred 5 tablespoons of the stick of butter, and mix in.
- Form the meat into 4 equal patties.
- Melt 3 tablespoons of butter in a large cast iron skillet over medium heat. Add the patties and cook until nearly cooked through.
- Remove the patties from the skillet (reserve the grease) and add the sliced onions. Continue cooking until the onions are tender, stirring occasionally.
- Meanwhile, in a small bowl, whisk together the beef broth, half and half, onion powder, garlic powder and the remaining 2 teaspoons Worcestershire sauce. Stir the mixture into the onions and bring to a simmer.
- In a small bowl, whisk together the water and cornstarch. Stir into the gravy mixture. Cook for about 2 to 3 minutes, or until the mixture begins to thicken, stirring occasionally.
- Add the patties to the gravy and continue cooking for about 5 minutes, to allow the flavors to incorporate. Flip the burgers a couple times while cooking.
- Remove from the heat. Serve with mashed potatoes.
