Brown Gravy Smothered Hamburger Steaks
Indulge in the comforting flavors of Brown Gravy Smothered Hamburger Steaks, a classic dish that brings warmth and satisfaction to any dinner table. Made with seasoned ground beef shaped into hearty patties, these hamburger steaks are pan-seared to golden perfection and then generously smothered in a rich, savory brown gravy.
The combination of Worcestershire sauce, Dijon mustard, and tender onions elevates the gravy to a whole new level, making it the perfect complement to mashed potatoes, rice, or steamed veggies. This recipe is not just a meal; it’s a nostalgic taste of home cooking that’s sure to please the entire family.
Brown Gravy Smothered Hamburger Steaks
Ingredients:
For the Hamburger Steaks:
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion finely chopped
2 cloves garlic minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil
For the Brown Gravy:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
1 small onion thinly sliced (optional)
1/2 teaspoon garlic powder optional
1/2 teaspoon onion powder optional
Instructions:
Prepare the Hamburger Steaks:
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, pepper, garlic powder, and onion powder. Mix until just combined.
Divide the mixture into 4-6 equal portions and shape them into oval patties.
Cook the Hamburger Steaks:
Heat the olive oil in a large skillet over medium-high heat.
Add the hamburger patties to the skillet and cook for about 4-5 minutes per side, or until they are browned and cooked through. Remove the patties from the skillet and set aside.
Make the Brown Gravy:
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the flour and whisk continuously for about 2 minutes to form a roux.
Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the skillet.
Add the Worcestershire sauce, Dijon mustard, salt, pepper, and any optional seasonings (garlic powder, onion powder).
If using, add the thinly sliced onion and cook until the onion is softened and the gravy has thickened, about 5-7 minutes.
Combine and Simmer:
Return the cooked hamburger steaks to the skillet, nestling them into the gravy.
Spoon some gravy over the tops of the steaks.
Reduce the heat to low and let the steaks simmer in the gravy for about 10 minutes, allowing the flavors to meld together.
Serve:
Serve the brown gravy smothered hamburger steaks hot, with the gravy spooned over the top.
Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Notes:
Meat Selection: Use ground beef with a fat content of around 80-85% for juicy and flavorful steaks. Leaner meat can lead to drier patties.
Breadcrumbs: Panko breadcrumbs can add extra crunch. Regular breadcrumbs work fine but may yield a slightly denser texture.
Moisture: The milk and egg in the mixture help keep the hamburger steaks moist. Don’t skip these ingredients for the best texture.
Seasoning: Adjust salt and pepper according to taste. The Worcestershire sauce adds depth, so use it generously but be cautious not to overpower the other flavors.
Gravy Thickness: If you prefer a thicker gravy, whisk in a bit more flour during the roux step or allow it to simmer longer to reduce.
Optional Add-ins: Consider adding mushrooms or bell peppers to the gravy for extra flavor. Sauté them with the onions if using.
Simmer Time: Allowing the hamburger steaks to simmer in the gravy helps infuse them with flavor. The longer they simmer, the better the taste.
Serving Suggestions: This dish pairs beautifully with mashed potatoes, rice, or crusty bread, making it a hearty and satisfying meal.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Freezing: The uncooked patties can be frozen for later use. Just ensure they are tightly wrapped to prevent freezer burn. Cook directly from frozen, adjusting the cooking time as needed.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 360 | Protein: 26g | Total Fat: 22g | Saturated Fat: 8g | Carbohydrates: 18g | Dietary Fiber: 1g | Sugars: 2g | Cholesterol: 85mg | Sodium: 700mg
Frequently Asked Questions:
Can I use ground turkey or chicken instead of beef?
Yes, you can substitute ground turkey or chicken, but keep in mind that the flavor and texture will differ slightly.
Adjust cooking times as needed since poultry cooks faster.
What can I use instead of breadcrumbs?
You can use crushed crackers, panko, or oats as a binder.
Gluten-free breadcrumbs are also an option if you need a gluten-free recipe.
How do I make the gravy thicker?
If you prefer a thicker gravy, you can add an extra tablespoon of flour when making the roux or let the gravy simmer longer to reduce.
Can I make this dish ahead of time?
Yes, you can prepare the hamburger steaks and gravy in advance.
Store them separately in the refrigerator and reheat before serving.
What sides pair well with this dish?
Brown gravy smothered hamburger steaks pair well with mashed potatoes, rice, steamed vegetables, or a fresh salad.
Is it possible to freeze the leftovers?
Yes, you can freeze the cooked hamburger steaks and gravy.
Place them in an airtight container, and they should last for about 2-3 months.
Reheat thoroughly before serving.
How long does it take to cook the hamburger steaks?
Cooking the hamburger steaks typically takes about 4-5 minutes per side, depending on the thickness.
They should be browned and cooked through.
Can I add mushrooms or other vegetables to the gravy?
Absolutely! Adding mushrooms or other vegetables enhances the flavor and nutrition of the gravy.
Sauté them along with the butter before adding the flour.
What if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard or omit it entirely.
It adds a tangy flavor but is not essential.
How do I know when the hamburger steaks are done?
Use a meat thermometer to check the internal temperature, which should be 160°F (71°C) for ground beef.
Alternatively, cut into one of the patties to ensure it’s no longer pink inside.