Description
A comforting and nostalgic dish of hamburger steak served with rich onion gravy.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 ½ lbs ground beef (85% lean)
- 4 tablespoons frozen butter, shredded
- ½ cup yellow onion, very finely minced
- 2 teaspoons yellow mustard
- 3 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 2 yellow onions, sliced into ¾-inch strings
- 3 tablespoons cold unsalted butter, divided
- 1 cup chicken broth
- 1 cup beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce (for gravy)
- ¼ cup cold water + 3 tablespoons cornstarch (for thickening)
- Fresh parsley, for garnish (optional)
Instructions
- Start by combining the essential ingredients in a large bowl. Gently mix the finely minced onions, shredded frozen butter, minced garlic, Worcestershire sauce, and mustard with the ground beef. Take care to mix it lightly to avoid overworking the meat; this helps keep your patties tender and juicy. Once combined, form the mixture into oval-shaped patties, aiming for consistent size for even cooking. Refrigerate the formed patties for about 15 minutes to ensure they set properly and maintain their shape during cooking.
- In a skillet, heat the olive oil over medium-high heat. While the skillet warms up, season your formed patties with salt and pepper. Once the oil is shimmering, carefully add the patties to the skillet. Sear the patties for approximately 2–3 minutes on each side until they develop a beautiful brown crust. This caramelization is key to flavor, so resist the urge to move them around too soon. When browned, remove the patties from the skillet and set them aside on a plate.
- Lower the heat to medium-low and add 2 tablespoons of cold butter to the skillet. Allow it to melt, then add the sliced onions. Cook them gently for about 15–20 minutes, stirring occasionally, until they turn soft and caramelize, developing a rich sweetness. The lower heat allows the sugars in the onions to enhance their flavor, making the gravy even more delicious.
- Once the onions are caramelized, it’s time to bolster that flavor. Pour in the chicken broth and beef broth, followed by onion powder, garlic powder, and the remaining Worcestershire sauce. Stir everything together, scraping up any of the browned bits stuck to the bottom of the skillet, which will add depth to your gravy.
- In a small bowl, whisk the cornstarch with cold water to eliminate lumps. Increase the heat under your gravy until it reaches a gentle boil, then slowly drizzle in the cornstarch mixture while continuously whisking. This will rapidly thicken your gravy—cook until it reaches your desired consistency, adjusting with additional cornstarch slurry if needed.
- Return the seared patties to the skillet, placing them right in the heart of the gravy. Spoon some of that delicious gravy over the patties, then cover the skillet to simmer for about 10 minutes. This final simmer allows the flavors to meld beautifully and ensures the patties are cooked through, reaching an internal temperature of 160°F (71°C). Right before serving, stir in the remaining tablespoon of cold butter for a glossy finish, and garnish your dish with fresh parsley for a pop of color.
Notes
To ensure maximum juiciness, avoid overmixing the beef mixture. Use a combination of chicken and beef broth for a complexity of flavor. Caramelizing onions slowly over low heat brings out their natural sweetness. If you prefer a thicker gravy, gradually add more cornstarch slurry until you find the right consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 600 mg
- Protein: 30 g