Name: Hamburger Steak with Onions and Gravy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 egg; ¼ cup bread crumbs; ⅛ teaspoon ground black pepper; ½ teaspoon seasoned salt; ½ teaspoon onion powder; ½ teaspoon garlic powder; 1 teaspoon Worcestershire sauce; 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

An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. Traditionally served with hot white rice or potatoes, it's a great way to dress up a pound of ground beef and you probably have all the ingredients on hand!

Hamburger Steak with Onions and Gravy

beef

bread crumbs

black pepper

salt

onion powder

garlic powder

Worcestershire sauce

vegetable oil

onion

all-purpose flour

beef broth

cooking sherry

In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.


Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.


Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.


These were really good.  I made six small patties out of this.  I didn't use sherry, but thought that the taste was stil  excellent.  I did dip each of my patties in flour on both sides before putting them into the frying pan.  Finally, after I added my flour and beef broth to the onions, I added 1.5 cups of milk and let it come to a boil.  Then I mixed 2T of flour with 1/2 cup of milk and slowly poured it into the broth mix.  Once it was thickened, I returned the "steaks" to the gravy mixture.  They tasted wonderful like this!

I'm always so nervous trying dishes without reviews!  But I just thought this sounded good.  And it IS good, so that was a relief.  I didn't have sherry, but I looked up a substitution chart and it said I could use orange juice or pineapple juice.  But I didn't have those either!  So I looked up aNOTHER chart and it told me I could use vanilla extract!  So I did (one tsp for the one tbsp sherry).  And the gravy just smelled so good.  And thickened up wonderfully.  All in all, a great, easy dish.  Just serve over rice!  :)

After we travel, Hubs and I crave an old-fashioned, comfort food dinner. I was on a plane at 37,000 ft. when I came across this recipe and couldn’t wait to get home to make it. I agree with Lisa completely, that this is reminiscent of an old-fashioned TV dinner, those with the aluminum trays, designed before the advent of microwave ovens. When I was a young girl, I remember a rare treat was to accompany Mom to the grocery store and choose a TV dinner. My favorite was Salisbury steak with mashed potatoes and corn (the deluxe version included a really awful brownie). This is what we craved, and this is what I attempted to recreate tonight with this recipe. In other words, I had no illusions that it would taste like anything else, and I was not disappointed. In keeping with that memory, I used cornstarch rather than flour for the gravy, as I remember those TV dinners having a translucent gravy. I cooked the heck out of the onions, until they were nearly caramelized - sweet, soft and so good. I cooked them separately, removed them from the pan, then fried up the hamburger patties. I tried making 8 of them as the recipe directed, but that was just too skimpy for me, so I made 6. I seasoned them following the recipe exactly – I wanted these simple, the kind of meal I recall growing up – nothing fancy, just delicious and satisfying. Since I served this with mashed potatoes (and corn of course!) I doubled the gravy (with no salt) and was pleased I did. We cleaned our plates.

This doesn't apply to this recipe specifically, but I am sick and tired of reading bad reviews from people who haven't even tried the recipe.  Every cook tweaks a recipe a bit, but to give it a bad review?  Too much time on their hands.  Let's see some of THEIR recipes!

this recipe is excellent as is.  Please, people....review the recipe as it is, and rate it as it is!!  Adding or changing the ingredients alters the recipe, and therefore is not a true rating of the original recipe.

We loved this recipe, thanks! I used French Onion soup instead of the beef broth, and would highly recommend using ground Angus for the beef. The flavor is wonderful, thanks!

Good recipe, but using fresh herbs and spices really helps...fresh grated garlic, minced onions or grated onion, fresh cracked pepper etc. really makes a big difference...a little chopped parsley also adds something.

This was VERY yummy!!!  As always, I made the recipe EXACTLY as it is and I have to say I owuldn't change a thing.

These were great! I decided to follow another user's directions and add a splash of red wine vinegar (in place of the sherry that I didn't have) and it pretty much ruined the gravy beyond belief. Don't use vinegar! I luckily had an instant brown gravy mix that I whipped up last minute. Thank God you have to remove the meat or else it would have been ruined too! The way I saved it was great and I ate it on top of white rice.

See how to put an easy turn on a delicious diner classic.

hamburger steak with onions and gravy

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Anne Marie Sweden

Ingredients

Instructions

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