Hamburger Steaks and Gravy (Printer-Friendly)
Juicy beef patties smothered in velvety brown gravy served over mashed potatoes.
# What You'll Need:
→ Hamburger Steaks
01 -
1 tablespoon olive oil
02 -
2 pounds ground beef
03 -
2 large eggs
04 -
1 cup Panko breadcrumbs or regular breadcrumbs
05 -
1 ounce dried onion soup mix, divided
→ Gravy
06 -
2 tablespoons unsalted butter
07 -
¾ cup all-purpose flour
08 -
½ ounce dried onion soup mix (remaining)
09 -
2 tablespoons Worcestershire sauce
10 -
2 cups water
11 -
1½ cups 2% milk
# Steps to Follow:
01 -
In a large mixing bowl, combine ground beef, eggs, breadcrumbs, and half of the dried onion soup mix. Mix thoroughly until incorporated, then shape the mixture into patties.
02 -
Heat olive oil in a large skillet over medium-high heat. Add patties and cook, flipping once, until the internal temperature reaches 160°F. Cooking smaller patties will reduce cooking time. Optionally, cover skillet to speed cooking.
03 -
Transfer cooked hamburgers to a plate and keep warm. Do not discard drippings from skillet. Melt butter in the same skillet over medium heat.
04 -
Whisk in flour, Worcestershire sauce, and remaining dried onion soup mix. The mixture will appear thick and lumpy.
05 -
Gradually whisk in water and milk, continuing to whisk until smooth and free of lumps. Allow the gravy to simmer gently until thickened.
06 -
Return hamburger steaks to skillet, spoon gravy over each, and heat through before serving.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure steaks reach 160°F for safe consumption.
02 -
Smaller patties shorten cooking time and speed up dinner preparation.
03 -
For reheating leftovers, add broth to prevent dryness and heat in an oven-safe dish at 250°F until warmed through.