Hamburger Steak and Gravy

Ingredients

• 30 mlolive oil
• 43 gbutter
• 1yellow onion, thinly sliced
• 16 gplain flour
• 355 mlbeef stock
• 5 mlWorcestershire sauce
• to taste, optionalbrowning sauce
• to tastesalt and black pepper
• to servefresh parsley, chopped
• 454 gminced beef
• 20 gpanko breadcrumbs
• 1egg
• 15 mlWorcestershire sauce
• 5 mlgarlic powder
• 5 mlonion powder
• 5 mlsalt
• 2.5 mlblack pepper

Instructions

1. 1

   Start the gravy

   Heat the olive oil and 15 g of the butter in a medium saucepan.

2. 2

   Cook the onion

   Add the sliced onion and cook over a medium-low heat, stirring from time to time, until soft and beginning to caramelise. Let it colour more deeply if you prefer.

3. 3

   Add the butter

   Move the onions towards the edges of the pan and add the remaining butter to the centre.

4. 4

   Stir in flour

   Mix in the flour and cook for 30 seconds.

5. 5

   Whisk in stock

   Gradually whisk in the beef stock and 5 ml Worcestershire sauce. If using browning sauce, stir it in at this point.

6. 6

   Thicken gravy

   Cook over a medium-low heat until the gravy starts to thicken.

7. 7

   Mix the patties

   Combine the minced beef, panko, egg, 15 ml Worcestershire sauce, garlic powder, onion powder, salt and black pepper.

8. 8

   Brown the patties

   Heat a large frying pan and shape the mixture into 4 patties. Brown them for 2 minutes on each side.

9. 9

   Simmer in gravy

   Transfer the patties to the gravy and cover with a lid. Simmer over a low heat for 5 minutes, scraping the pan occasionally.

10. 10

    Serve hot

    Serve the patties and gravy hot, over mashed potatoes or rice, with chopped parsley.

What is hamburger steak and gravy?

Hamburger steak is a seasoned minced-beef patty served as a main course, rather than a sandwich. This American-style homestyle dish brings together browned beef, soft onions and a savoury gravy.

Here, the gravy starts with onions cooked in butter and oil, then thickened with flour and beef stock. The patties finish cooking in the gravy, so the flavours come together in one dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 24g protein, 12g carbs, 32g fat.

The minced beef provides most of the protein and fat, while the panko, flour and a potato or rice side contribute carbohydrates. Butter and olive oil also add fat to the gravy. Serve with a generous portion of vegetables alongside the potatoes or rice to round out the plate.

Build a savoury onion gravy

Onions: Give them time over medium-low heat to soften and develop colour; stirring occasionally helps them cook evenly. They need not be deeply caramelised for the gravy to taste full.

Flour and stock: Cooking the flour briefly in butter helps it blend into the liquid. Whisk the stock in steadily to help keep the gravy smooth.

Shape tender patties

Panko: The breadcrumbs help hold the mixture together and give the patties a softer texture. Mix just until the ingredients are combined rather than compacting the meat.

Portions: Divide the mixture into 4 patties of similar size so they brown and simmer at a similar rate. Handle them gently when turning.

Brown before simmering

Browning: Give each side 2 minutes in a hot frying pan to develop colour. The patties do not need to cook through at this stage because they finish in the gravy.

Simmering: Keep the heat low once the patties are in the sauce, and cover the pan for the specified 5 minutes. Scrape the pan occasionally as directed to loosen browned bits into the gravy.

Check the gravy texture

Thickness: The gravy should begin to thicken as it cooks over medium-low heat. It will coat the patties and sit nicely over a starchy side.

If the onions are browning faster than they are softening, lower the heat. Browning sauce is optional and can be stirred in with the stock if you want a deeper colour.

Choose a simple side

Mashed potatoes: Their soft texture makes them a natural base for the onion gravy. Spoon the sauce over both potatoes and patties.

Rice: Plain rice also catches the gravy and keeps the meal simple. Add chopped parsley just before serving for a fresh finishing touch.

Recipe notes & tips

• Slice the onion evenly so the pieces soften at a similar pace.
• Keep the onion heat at medium-low and stir occasionally while it cooks.
• Whisk the stock into the flour mixture to help the gravy stay smooth.
• Shape the patties to a similar size for more even cooking.
• Use a low heat when simmering the patties in the gravy.
• Serve straight away over mashed potatoes or rice so the sides can catch the sauce.

Variations

• Add mushrooms: Cook sliced mushrooms with the onions for an earthier gravy.
• Use fresh garlic: Replace the garlic powder with a little finely chopped garlic in the patty mixture.
• Adjust the colour: Stir in the optional browning sauce with the stock.
• Add herbs: Mix chopped parsley into the patties as well as using it to garnish.
• Try another side: Serve the patties with buttered noodles instead of potatoes or rice.

Common mistakes to avoid

• Rushing the onions: They may stay firm; cook them over medium-low heat until soft.
• Adding flour late: It can leave lumps; stir it into the butter and cook for 30 seconds before adding stock.
• Pouring in stock too quickly: The gravy can become lumpy; whisk it in steadily.
• Overmixing the beef: The patties can become dense; combine the ingredients only until evenly mixed.
• Skipping the browning: The patties miss out on colour; brown each side for the stated 2 minutes.
• Boiling the gravy hard: It can reduce too quickly; keep the covered simmer over low heat.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan until hot throughout, adding a splash of stock or water if the gravy has thickened.

Frequently asked questions