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Old Fashioned Hamburger Steak and Gravy | Comfort Food Perfection #classicrecipes #comfortfood
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Jan 22, 2025
Printable recipe below! Indulge in the ultimate comfort food with this old-fashioned hamburger steak and gravy recipe. Made with juicy ground chuck, onions, and a hint of Worcestershire sauce, and pan-fried to perfection. Used in this video: Bertha Cowboy Wood Stove https://bit.ly/3AOYB8y Mesquite spatula https://www.kentrollins.com/shop Enamelware https://amzn.to/3m07G9k Cowboy apron https://www.kentrollins.com/shop Rode wireless Go 2 mic: https://amzn.to/3seAQ7X Cowboy Hat: Chazhatz.com ARIAT Clothing: Kent’s Favorite Ariat products - https://bit.ly/3LdR2gn Save 10% off your first Ariat order: http://bit.ly/3JXvfst For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins ======================
View Video Transcript
0:00
we're talking about Classics
0:07
today and yeah them are Classics but
0:10
this is one you can eat hamburger steak
0:12
and gravy don't get no better than
0:15
[Music]
0:21
that an old classic today no not me and
0:25
the beig I'm talking about a hamburger
0:27
steak with that good Brown Onion gravy
0:30
that goes on top my mother used to treat
0:32
us to this on a lot of special occasions
0:34
when she'd set this on the table because
0:36
when we could pair this with biscuits
0:37
and gravy and mashed potatoes man we
0:40
thought we was eating high on the hog we
0:42
did and it's really simple you just got
0:44
to start out with good meat and get
0:45
things to go on and I think we ought to
0:47
start so we have about a pound and a
0:50
half of 8020 ground chuck remember from
0:52
a previous video I told you if you're
0:54
going to get ground meat grap make sure
0:57
it is ground chuck and 8020 we need the
0:59
fat so we have four garlic cloves that
1:02
is minced right here we're going to go
1:03
ahead and just dump in there Shan said
1:05
them onions were in the state of Nevada
1:07
of her honor they are and they are what
1:09
I would call what Shen finally chopped
1:12
finally chopped now go ahead and put
1:14
them in
1:16
there and we're going to go ahead and
1:18
mix that a little by hand we are just to
1:20
get everything sort of started and
1:22
Incorporated
1:23
well hi big yes this is beef but big the
1:27
beef has onion in it so sorry Budd
1:30
you're out of luck right now you are we
1:31
got to have some as what just on wison
1:34
said Leon pin W sauce makes everything
1:37
better we're going to go about that much
1:39
on it now my mother blessed her heart I
1:43
loved her so and she was a great
1:44
cook this would be about as far as she
1:47
went and then she might put some salt
1:49
and pepper in it now we're going to come
1:51
in there with some of our original
1:52
seasoning and season
1:55
it but then we're going to add just a
1:57
little bit more black pepper to it
2:00
I fixed this on ranches before I have
2:02
many times for Cowboys especially on
2:04
days where I knew they' had a long
2:06
morning and I'm thinking you know that
2:08
old classic hamburger steak would be
2:09
really good and to me this just makes it
2:12
better folks and that is some of that
2:14
there oh my gosh parmesan cheese grated
2:18
in the little plastic
2:20
bottle if we can get in it now we're
2:23
going to add about
2:25
34 to a cup don't be afraid to go
2:29
overboard you will be all right we just
2:31
need to mix it really good the parmesan
2:34
cheese really sort of acts as a binding
2:36
agent too which is going to bring it all
2:38
together we're going to grate us some
2:39
butter right in here in it we are just
2:42
keep running her down through there why
2:44
are you grating it because it incor it's
2:47
actually shred because it incorporates
2:49
into the meat better that way all the
2:51
meat will get that buttery taste to it
2:54
all right let's go to mixing it one last
2:56
time make sure that everybody's got some
2:59
of that love you don't see no parmesan
3:01
cheese laying around down in there loose
3:03
this is a pound and a half so I know
3:05
we're going to at least get four out of
3:06
here so get them in a ball pretty good
3:09
shape and we're just going to see that
3:11
we get pretty well four equal balls
3:14
before we go any
3:15
[Music]
3:26
further so get these in a shape that you
3:29
want you can make them as thick or as
3:32
thin oblong Square rectangle I don't
3:36
care but you can see the butter and the
3:39
parmesan in each one of them it's that
3:42
time I'll meet you over at Bera and
3:43
we'll get them to going hot it is over
3:46
here by Bertha in goes the rest of that
3:48
butter that was 34 of stick we're going
3:50
to use the rest of it right in here let
3:52
it get
3:53
hot I would say you'd be about a medium
3:57
heat while that butter is melting right
3:59
a along let's go ahead and put these in
4:02
there this is what you call a one pop
4:04
meal too so there's not a whole lot of
4:07
dishwashing which sometimes I like but
4:10
the beagle and major ain't too much for
4:12
we're going to Brown These and get
4:14
nearly Plum done before we ever take
4:16
them out of there so ground beef
4:18
temperature is about 140 when you pan
4:19
fry in something like this and we're
4:21
going to cook them a little under that
4:23
because when they go back in the gravy
4:24
and everything that goes with it they'll
4:26
be done just right one of the first
4:28
ranches that I was cooking on with
4:29
Silverbrook Ranch down there south of
4:31
abene and uh they used their wagon and
4:35
their team which was probably the worst
4:36
team I ever drove in my life uh but also
4:39
them boys each out a house and home
4:41
usually a crew for me was something like
4:43
maybe 10 to 12 people 13 down there it
4:46
was like 17 to 25 he was sort of some
4:49
one of them surprises most days and the
4:51
first meal in at noon you know I like to
4:53
have a chicken fried steak gravy mashed
4:55
potatoes all that stuff and uh there was
4:57
a bunch of oldtimers in the crew and
4:59
they was talking about Classics and
5:01
about old classic horses and classic
5:03
movies that they' seen through the years
5:05
and I'm thinking tomorrow we going to
5:06
break out a classic just for them old
5:08
men and uh I remember cuz they furnished
5:11
the beef and that day they told me
5:13
they'd be about five extra for lunch so
5:14
we was cooking for about 26 well I C
5:18
about 10 lbs of meat and I made some of
5:20
the biggest hamburger steaks I believe I
5:22
ever made in my life that's probably
5:23
this big around about that thick put
5:25
them in that old 20-in Skillet and cook
5:27
them down to where that's just right and
5:29
then when them boys come in there and I
5:31
just poured that gravy over the top of
5:33
that meat and just let it go to bubbling
5:35
in there and you never seen any older in
5:38
your life that would come under the fly
5:39
of the wagon and ask you what was going
5:42
on or what was happening but I remember
5:44
old Ed's was just sort of like an old
5:46
goose neck just reaching way over as f
5:48
as he could and I hear him tell one of
5:50
them others that looks like hamburger
5:52
steak and gravy right there I hope he's
5:54
got some mashed tatoes to go with him
5:56
well I filled them boys up so much that
5:59
day when they got through eating they
6:00
were going to go back soon as they did
6:02
after lunch but I remember old Ed tell
6:04
them hang on we just going to sit here
6:07
and wait till that settles they got to
6:09
camp at 12:00 they left at 2:30 that's
6:11
what you call filling them up making
6:13
them do it
6:14
[Music]
6:28
right
6:29
[Music]
6:31
now you can see as we were flipping them
6:33
that some of them tried to want to fall
6:35
apart that's that parmesan cheese and
6:37
all that stuff that's getting really
6:38
good and tender in there and it just
6:39
wants to just break out but if you'll
6:41
make these chill them in the ice box
6:43
about 30 45 minutes ahead of time before
6:45
you do this you won't have no trouble at
6:47
all well meat is done it is I done slice
6:50
me up a white onion we need to get it in
6:52
there so it can cook now you remember we
6:55
put that rest of that leftover butter in
6:57
there that we had that's going to help
6:59
them onions too as it goes along there
7:01
with that meat grease so we're going to
7:03
let these cook till they get pretty good
7:05
translucent and pretty soft and then
7:07
we'll add the rest of the gravy making
7:08
to it as them onions is simmering right
7:11
along over there on Bera you got to have
7:13
gravy with this and we're going to use
7:14
half and half that's what's in my recipe
7:17
and it is about a cup a half and half
7:19
which is about half of this jug right
7:20
here so that's about that much to that
7:24
some more of that d w sauce cuz you got
7:26
to have it Justin Wilson would be proud
7:28
he would we're going to add a little
7:30
garlic powder and a little onion
7:36
powder and to that a cup of beef broth
7:40
going to add that gravy to that onion
7:42
mixture over there Stir It Up and let it
7:44
come to a really good simmer to where
7:46
it's boiling a little bit and then we're
7:48
going to add some corn starch which is
7:50
just cold water and cornstarch cuz we
7:52
need a thickening agent and we're going
7:54
to let that cook till it gets thick then
7:56
we're going to add our hamburger steaks
7:58
back to it and we're going to try to
8:00
just let them come to a low Slimmer
8:01
Slimmer Slimmer that was not a word NOP
8:04
we're going to let it come to a low
8:05
simmer and just sit there and just sort
8:07
of all them flavors Blended together for
8:10
about 10 to 15 minutes then we going to
8:11
eat
8:12
[Music]
8:20
[Music]
8:28
it
8:40
[Music]
8:58
oo that dog hunt right there I'm telling
9:00
you that is a fine meal I have served
9:02
that to many Cowboys I have but my
9:04
mother like I said graced it on our
9:06
table so many times and really my way of
9:09
serving it is like I did I dish the
9:11
potatoes down there first then a layer
9:13
of gravy then the meat then more gravy
9:16
because you can't never go wrong with
9:18
gravy you can also bake this dish when
9:20
you get that hamburger meat and
9:21
everything done and put it back in that
9:23
gravy if you want to slide it in the
9:25
oven and let it bake for 15 20 minutes
9:27
you can and it's a great dish that if
9:29
you want to cook in a dutch oven because
9:30
it's so easy to cook you can see the top
9:32
and the bottom everything is good to go
9:34
but me I'm going to have a
9:39
bite it's going to be good
9:45
[Music]
9:57
bab thank you Mama so much sugar for
10:00
putting that on our table so many times
10:02
this is probably one of the better
10:04
classic meals that I think that I've
10:05
ever eat in my life because it just
10:07
brings back a flood of memories from
10:09
from old Cowboys to sitting at my
10:11
mother's table to having this in cafes
10:13
so many years ago I had some really good
10:16
help today where they at Mage are you
10:19
here going have some potatoes M I didn't
10:23
know he was having potatoes be be said I
10:27
really don't like potatoes he doesn't
10:28
like potatoes it's one of the few things
10:30
I've never seen him eat and broccoli Lou
10:33
says she doesn't mind big would you like
10:36
if it had a little gravy on it B oh
10:38
maybe not maybe if it had just a little
10:40
bit of gravy there ain't no onions in
10:42
there how would you like that but you've
10:45
had yours big said I don't mind them if
10:47
they got gravy be sure and check out
10:49
that events page because we got some
10:51
good times coming up we do Ritz Theater
10:53
over there in Wellington Texas March
10:55
29th me and the cleverly are going to be
10:57
doing a show but y'all going to get to
10:58
eat a meal that we prepared and hey I'm
11:00
just going to go ahead and just give you
11:02
a tip right now big old center cut pork
11:04
chop m going to be good it is we
11:07
appreciate you we really do yall are
11:09
family to me and Shan and all the pups
11:11
and let's make this world a better place
11:14
and uh let's be a better friend and a
11:15
better neighbor to each and everyone out
11:17
there but it is with pride honor and
11:20
privilege that I take my hat off to all
11:22
the veterans the servicemen and the
11:24
women all those folks keeping that old
11:26
flag of flying over camp we commend you
11:28
all we do rest of you get on up in here
11:30
quick cuzz this old classic is fit to
11:32
eat this classic it is big hug God bless
11:36
you each and every one and I'll see you
11:37
down the best hamburger steak Trail
11:41
ever gosh howdy Duty fruity
11:47
toti why do you always put on gloves cuz
11:50
like hamburger meat gets under my
11:51
wedding ring oh really well I think it
11:54
was 1993 one of the first ranches that I
11:57
cooked on the silver book
12:00
starting
12:08
over
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