Why You’ll Love Hamburger Steak with Onions and Gravy – Classic Comfort

I like this recipe because it’s easy to prepare and deeply comforting. I enjoy how the seasoned beef patties stay tender while simmering in the gravy, and I appreciate that everything cooks in one skillet. This dish reminds me of classic family dinners that are hearty, warm, and filling.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
¼ cup bread crumbs
1 egg
1 teaspoon Worcestershire sauce
½ teaspoon seasoned salt (for patties)
½ teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
1 tablespoon cooking sherry
½ teaspoon seasoned salt (for gravy)

Directions

I begin by gathering all of my ingredients so everything is ready to go.

I mix the ground beef, bread crumbs, egg, Worcestershire sauce, seasoned salt, onion powder, garlic powder, and black pepper in a bowl until just combined. I form the mixture into 8 evenly sized patties.

I heat the vegetable oil in a large skillet over medium heat. I add the patties and sliced onions, cooking them for about 4 minutes per side until the patties are browned. I transfer the patties to a plate and leave the onions in the skillet.

I sprinkle the flour over the onions and stir until they’re well coated. I slowly pour in the beef broth and cooking sherry, stirring constantly, and let the mixture simmer until it thickens into a smooth gravy.

I return the patties to the skillet, spoon some gravy over them, cover the pan, and let everything simmer gently for about 15 minutes until the patties are fully cooked and tender.

I serve the hamburger steaks hot with plenty of onions and gravy on top.

Servings and Timing

I usually serve this dish as 4 hearty portions.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes use ground turkey instead of beef for a lighter version. When I want extra flavor, I add sliced mushrooms to the onions while cooking the gravy. I also enjoy serving the patties over mashed potatoes or rice to soak up the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the patties gently on the stovetop or in the microwave with a little extra broth to keep the gravy smooth.

FAQs

Can I make the patties ahead of time?

I often shape the patties a few hours ahead and keep them refrigerated until ready to cook.

What type of ground beef works best?

I prefer using ground beef with some fat, like 80/20, for the juiciest patties.

Can I skip the cooking sherry?

I’ve made this without sherry, and it still tastes great, though the flavor is slightly less rich.

How do I prevent the patties from falling apart?

I mix the ingredients gently and avoid overworking the meat, which helps them stay intact.

Can I add mushrooms to the gravy?

I like adding mushrooms with the onions for extra texture and flavor.

Is this recipe freezer-friendly?

I freeze the cooked patties and gravy together for up to 2 months and thaw overnight before reheating.

How thick should the gravy be?

I aim for a gravy that coats the back of a spoon but isn’t overly thick.

Can I use water instead of beef broth?

I’ve used water in a pinch, but beef broth gives the best flavor.

What should I serve with hamburger steak?

I usually serve it with mashed potatoes, rice, or buttered noodles.

Can I make this gluten-free?

I substitute gluten-free bread crumbs and flour, and the recipe still works well.

Conclusion

I love making hamburger steak with onions and gravy because it’s simple, filling, and full of classic flavor. This is the kind of meal I turn to when I want something comforting and satisfying that never goes out of style.