Tuesday, October 13, 2009

Hamburger Steak with Creamy Onion Gravy

A diner classic and a southern favorite, seasoned ground beef patties cooked with caramelized onion and gravy is a belly-pleaser.
A diner classic and a southern favorite, seasoned ground beef patties cooked with caramelized onion and gravy is a belly-pleaser.

Hamburger Steak with Creamy Onion Gravy

Hamburger steak should be in everybody's go-to recipe box and this recipe is a perfect combination of flavors. It always gets a boatload of compliments, and isn't that what we're all after in this anyway?

It's a common Southern meal because it's fast and easy and a super delicious comfort food when you put an onion gravy in the mix. The patties are tossed with a bit of chopped onion, simple seasonings, but unlike it's kissin' cousin salisbury steak, the only binder in hamburger steaks should be egg, no bread. Now... that said, I won't be mad at ya if you find that your meat needs a little binder. Use only enough bread crumbs to hold it together though.

By the way if you're short on time or energy, and you have pre-made burger patties on hand, they make a perfectly acceptable stand-in for a speedy transition to dinnertime during the week. Just omit the onion, egg and hot sauce and season the patties.

Then dip each patty into 1/3 cup of flour.

And brown them on both sides in a skillet with a couple tablespoons of hot oil.

Remove and set aside.

Slice up an onion...

...and toss those into the same skillet you cooked the patties in.

While the onions are cooking, mix together 1 cup of beef broth and 1 cup of water, or just use 2 cups of water alone, with some seasoned salt and pepper. Add 1/4 cup of flour to the seasoned water and whisk that all together well. I like to add a bit of Worcestershire sauce and Kitchen Bouquet too, although neither is necessary if they aren't pantry staples in your house.

A splash of Kitchen Bouquet, which is a dark browning and seasoning sauce and a pantry staple in this part of the Deep South where I'm from, adds a little more richness to the dish and gives it a nice color. It is made of herbs, spices and pureed vegetables. It is used in stews, sauces and gravies to add depth of flavor and often, as here, a deeper color. It's usually found either in the condiments aisle or with the herbs, spices and seasonings.

Slowly add the mixture to the onions...

...and start stirring it up. Cook and stir the mixture and bring it up to a boil. Keep stirring until you see it begin to thicken.

Return the browned patties to the skillet, right into that mess o'gravy, turn 'em and and push 'em around a bit so that some of the gravy goodness seeps right up on top.

Reduce the heat to simmer, cover them bad boys and let 'em cook for another 20 minutes or so.

And voila, delicious and hardy hamburger steaks with luscious onion gravy you're gonna love!

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Recipe: Hamburger Steak with Creamy Onion Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: About 4 to 6 servings


For the Patties:
  • 3 tablespoons of cooking oil (canola, vegetable)
  • 1-1/2 pounds of 80/20 ground chuck
  • 3/4 cup of onion, finely chopped
  • 1 large egg
  • 1 teaspoon Tiger Sauce, or hot pepper sauce, or to taste, optional
  • 1 teaspoon of seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoons freshly cracked black pepper
  • About 1/3 cup of all purpose flour, for dipping the patties
For the Gravy:
  • 1 large Vidalia or other sweet onion, halved and sliced (about 3 cups sliced)
  • 1 cup of beef broth
  • 1 cup of water
  • 1/4 cup of all purpose flour
  • 1/4 teaspoon of seasoned salt, or to taste
  • 1/4 teaspoon of freshly ground black pepper, or to taste
  • 1/2 tablespoon of Worcestershire sauce, optional
  • 1 teaspoon of browning & seasoning sauce (like Kitchen Bouquet), optional
  • 2 cups of sliced mushrooms, optional

Heat the cooking oil over medium high in a large heavy-bottomed stainless skillet. In a medium sized bowl, gently combine the ground chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder and pepper. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside.

Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together the beef broth, water, 1/4 cup of flour, seasoned salt, pepper, and the Worcestershire and Kitchen Bouquet, if using, until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serve with mashed potatoes and some green beans, or a mixed garden salad on the side.

Cook's Notes: The brown gravy for these is pretty good all on its own since its reliant on the pan drippings, but if you have it, just that little bit of Worcestershire and Kitchen Bouquet adds a bit more depth and is delicious. If you find that you need a binder, add in a small amount of fresh bread crumbs to the ground beef. If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.

To Bake: Preheat oven to 350 degrees F. Prepare dish as above, transferring patties to an oblong baking dish and pouring gravy over top. Bake for about 45 minutes to one hour, depending on thickness of patties, or until patties are cooked through and internal temperature is 160 degrees F.

Note: Tiger Sauce is a type of sweet and sour hot sauce found in the condiment shelf of your store. Regular hot sauce can be substituted, or simply omit.

Hamburger Steaks with Tomato Gravy: Prepare as above, except substitute chicken broth for the beef. Whisk together the broth, 1/4 cup of flour, seasoned salt and pepper. Omit the Kitchen Bouquet and mushrooms. Pour the mixture into the skillet with one (14.5 ounce) can diced tomatoes, stirring constantly, until mixture begins to thicken, adding water as needed to thin to desired consistency. Return the hamburger steaks to the skillet, turn to coat and finish as above.


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Posted by on October 13, 2009

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