Hamburger Steaks Tomato Gravy

Hamburger Steaks with Tomato Gravy bring together seasoned hamburger patties smothered in a creamy and flavorful tomato gravy. This southern classic transforms simple ground beef into a comforting meal that feels both hearty and special. The tangy tomato gravy adds a lovely richness that complements the seared steaks perfectly. It’s a dish I’ve made many times when I want something satisfying that reminds me of home cooking without too much fuss.

I first tried this recipe on a chilly evening when I wanted to recreate that cozy southern flavor. It quickly became a favorite in my family, especially when served over buttered noodles or fluffy mashed potatoes.

Ingredients

• Ground beef: one pound for juicy, flavorful patties choose 80 20 lean to keep it moist
• Salt: half a teaspoon to enhance all the other flavors in both patties and gravy
• Pepper: half a teaspoon for a bit of bite freshly cracked is best if you have it
• Onion powder: half a teaspoon brings a subtle sweetness and depth to the beef
• Garlic powder: half a teaspoon for its warm aromatic profile
• Butter: three tablespoons to make the roux for a rich gravy can substitute with bacon grease or reserved pan drippings for added flavor
• Flour: three tablespoons for thickening the gravy into a luscious texture
• Chicken stock or vegetable stock: two cups for a deeper savory base water works too if needed
• Sugar: one teaspoon to balance acidity in the tomatoes and round out the gravy
• Salt and pepper: to taste added while making the gravy for seasoning control
• A 14.5 ounce can of Italian diced tomatoes with basil, garlic, and oregano: to create that classic tomato gravy character opt for a good-quality seasoned can for the best flavor

Instructions

Sear the Hamburger Steaks:

In a mixing bowl combine ground beef with salt pepper onion powder and garlic powder carefully mix by hand just enough to distribute seasoning without overworking the meat so your patties stay tender. Divide and shape into four hamburger steaks about half an inch thick each. Heat a frying pan over mediumhigh heat until very hot then add patties and cook for 4 to 5 minutes on each side until they develop a nice brown crust. Remove steaks and place on a plate. Set aside but keep the pan drippings as they will be used later.

Make the Roux:

Lower heat to medium and add three tablespoons of butter to the pan or measure out three tablespoons of the saved drippings and add that instead. Sprinkle the flour into the melted butter and whisk constantly for about 3 to 4 minutes. Watch as the mixture turns a medium golden brown. This step builds flavor in your gravy so patience here pays off.

Build the Tomato Gravy:

Slowly pour in chicken stock while whisking continuously. Cook for 2 to 3 minutes until the gravy starts to thicken but still looks a bit thin. Add sugar salt and pepper to taste. Don’t be shy with the pepper it really brings the gravy alive but always adjust by tasting. Add the canned Italian diced tomatoes along with their juices and raise the heat to bring the mixture to a gentle boil. Keep whisking occasionally as this will help the gravy thicken nicely. Taste once more and adjust salt and pepper carefully as it will be hot.

Finish Cooking the Steaks in the Gravy:

Place the hamburger steaks back into the pan with the tomato gravy reduce the heat to mediumlow and let them cook uncovered for 10 to 15 minutes. This step finishes cooking the meat while allowing the gravy to reduce and thicken further. The steaks should be fully cooked through with juices running clear when done.

Serve:

Serve immediately spooning plenty of tomato gravy over the steaks. This goes wonderfully with buttered egg noodles mashed potatoes or plain rice for soaking up every bit of that delicious sauce.

The seasoned ground beef combined with the tomato gravy creates a classic southern flavor that’s both familiar and comforting. My favorite part of this dish is definitely the gravy made with those seasoned canned tomatoes it brings a burst of herbal tomato goodness that turns a simple dish into a true family favorite. I have fond memories of making this on busy weeknights but feeling like I was serving something special.

Storage Tips

Cool the hamburger steaks and tomato gravy completely before refrigerating in an airtight container. They will keep well for up to four days. To reheat warm gently on the stove over medium low heat to avoid drying out the meat and to preserve the gravy’s creamy texture.

Ingredient Substitutions

You can swap ground beef for ground turkey or sausage for a different flavor profile. Use vegetable stock instead of chicken for a lighter or vegetarian-friendly version. If you cannot find Italian seasoned diced tomatoes use plain diced tomatoes and add dried basil oregano and garlic powder to the gravy for similar results.

Serving Suggestions

Serve over buttered egg noodles mashed potatoes or fluffy rice to soak up every bit of the flavorful gravy. Add steamed green beans or a crisp side salad for balance. Warm biscuits or cornbread also complement this dish perfectly with some extra gravy on the side.

This southern classic is simple to make and perfect for weeknight dinners. Serve over noodles or mashed potatoes and enjoy the comforting tomato gravy.

Common Recipe Questions

→ What type of tomatoes are best for the gravy?

Seasoned Italian diced tomatoes with basil, garlic, and oregano add depth and a savory flavor to the tomato gravy.

→ Can I use beef drippings instead of butter for the gravy?

Yes, using three tablespoons of pan drippings in place of butter enhances the gravy's richness and adds extra beef flavor.

→ How do I prevent the hamburger steaks from becoming tough?

Mildly mixing the ground beef with seasonings by hand and avoiding overworking the meat helps maintain tenderness in the steaks.

→ What side dishes pair well with hamburger steaks and tomato gravy?

Buttered egg noodles, mashed potatoes, or steamed rice complement the dish perfectly by soaking up the flavorful gravy.

→ Can I substitute chicken stock with vegetable stock or water?

Yes, chicken stock adds more flavor but vegetable stock or water can be used without drastically changing the gravy's taste.