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Seared beef patty in brown gravy with salad in a white bowl, similar to hamburger steak with onion gravy
Chef Emma

Hamburger Steak With Onion Gravy

Seasoned ground beef patties seared in a hot skillet, then simmered in a from-scratch brown onion gravy until juicy and cooked to 160°F. Serve over mashed potatoes or rice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 patties
Course: Main Course
Cuisine: American, Southern
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1 1/2 lb ground beef 680 g, 85% lean, cold
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Diamond Crystal kosher salt or 1/2 tsp table salt
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil canola or avocado
Onion gravy
  • 2 tbsp unsalted butter
  • 2 medium yellow onions about 10 oz / 300 g, thinly sliced
  • 3 tbsp all-purpose flour 24 g
  • 2 cups low-sodium beef broth 480 ml
  • 1 tsp Worcestershire sauce
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp dried thyme
  • fresh parsley chopped, to serve (optional)

Equipment

  • 12-inch heavy skillet with lid
  • Whisk
  • Thin metal spatula
  • Instant-read thermometer

Method
 

  1. Mix the cold ground beef with the Worcestershire, garlic powder, onion powder, salt and pepper using your fingertips, just until the seasoning is spread through.
  2. Divide into 4 portions of about 6 oz (170 g). Shape each into an oval about 3/4 inch (2 cm) thick and press a shallow dimple into the center.
  3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Sear the patties 3 to 4 minutes without moving them, flip and sear 3 minutes more. Move to a plate (they will still be pink inside).
  4. Pour off all but about 1 tablespoon of fat, leaving the browned bits in the pan.
  5. Lower the heat to medium, add the butter and onions with a pinch of salt, and cook 8 to 10 minutes, scraping the pan, until soft and golden brown.
  6. Sprinkle in the flour and stir constantly for 1 to 2 minutes.
  7. Whisk in 1/2 cup of broth until smooth, then whisk in the remaining 1 1/2 cups, the Worcestershire, soy sauce and thyme. Bring to a simmer.
  8. Return the patties and their juices, spoon gravy over the tops, cover and simmer on medium-low 10 to 12 minutes, flipping once, until the thickest patty reads 160°F (71°C).
  9. Season the gravy to taste, thin with broth or reduce uncovered if needed, sprinkle with parsley and serve over mashed potatoes or rice.

Notes

Salisbury steak: add 1/3 cup (25 g) breadcrumbs and 1 egg to the beef and 8 oz sliced mushrooms to the onions; times stay the same. Refrigerate leftovers within 2 hours for 3 to 4 days, or freeze the patties in their gravy up to 3 months, and reheat to 165°F. Calories are an estimate per patty with a quarter of the gravy, without sides, from USDA FoodData Central values.