Hamburger Cream Steaks
Hamburger Cream Steaks
Ingredients
For the Hamburger Steaks:
1.3 pounds ground beef
4 tablespoons plain breadcrumbs
1 large onion, finely diced or grated
2 tablespoons heavy cream
1 large egg
Kosher salt, to taste
Freshly cracked black pepper, to taste
For the Cream Sauce:
2 tablespoons unsalted butter
1 small onion, finely diced
1 clove garlic, minced
2 tablespoons all-purpose flour
½ cup low-sodium chicken stock
1 cup heavy cream
2 tablespoons fresh dill, chopped and divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions
Make the Hamburger Steaks:
In a large mixing bowl, combine the ground beef, breadcrumbs, finely diced or grated onion, heavy cream, egg, salt, and pepper. Mix gently until just combined—avoid overmixing to keep the patties tender.
Divide the mixture into 4 equal portions. Shape each into a ball, then flatten into patties about ½ inch thick. Set aside.
Heat a nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes per side, or until fully browned and cooked through. Transfer the cooked patties to a clean plate and set aside.
Prepare the Cream Sauce:
In the same skillet, melt the butter over medium heat. Add the finely diced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and golden.
Stir in the minced garlic and cook for about 20 seconds, just until fragrant.
Season with salt and pepper. Sprinkle in the flour and whisk constantly until the flour is fully absorbed and no lumps remain.
Reduce the heat to medium-low. Slowly pour in the chicken stock, followed by the heavy cream, whisking continuously until the sauce thickens and becomes smooth.
Stir in 1 tablespoon of the chopped fresh dill.
Combine and Finish:
Return the hamburger steaks to the skillet, nestling them into the sauce. Let them simmer gently in the sauce for 4 to 5 minutes to reheat and absorb flavor.
Taste and adjust seasoning if needed. Garnish with the remaining tablespoon of fresh dill.
Serve warm and enjoy!
