Of course! Smothered Hamburger Steak is the ultimate comfort food. It’s a hearty, savory, and budget-friendly dish featuring flavorful pan-fried beef patties smothered in a rich, deep, and creamy onion gravy.
Here’s a classic, “from-scratch” recipe that will rival any diner or Cracker Barrel version.
Classic Smothered Hamburger Steak with Onion Gravy
This recipe breaks down the process into simple steps for a foolproof, delicious result.
Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Hamburger Steaks:
· 1.5 lbs ground beef (80/20 blend is ideal for flavor)
· 1/4 cup breadcrumbs (Italian or plain)
· 1 large egg
· 2 tablespoons milk or beef broth
· 1 teaspoon Worcestershire sauce
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1/2 teaspoon smoked paprika (optional, but recommended)
· 1 tablespoon finely chopped fresh parsley (or 1 tsp dried)
· 1 teaspoon kosher salt
· 1/2 teaspoon freshly ground black pepper
· 2 tablespoons all-purpose flour (for dredging)
· 1-2 tablespoons vegetable or canola oil (for frying)
For the Onion Gravy:
· 1 large yellow onion, thinly sliced
· 2 tablespoons butter
· 2 tablespoons all-purpose flour
· 2 cups beef broth (low sodium if possible)
· 1 tablespoon Worcestershire sauce
· 1 teaspoon soy sauce (adds depth)
· 1/2 teaspoon dried thyme
· 1 bay leaf (optional)
· Salt and pepper to taste
· 2 tablespoons heavy cream or sour cream (optional, for creaminess)
Instructions
- Make the Hamburger Steak Patties:
· In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, paprika, parsley, salt, and pepper.
· Use your hands to mix gently until just combined. Do not overmix, or the patties will be tough.
· Divide the mixture into 4 equal portions and shape them into oval-shaped patties, about 3/4-inch thick. Press your thumb gently into the center of each patty to prevent it from doming while cooking.
· Lightly dredge each patty in the 2 tablespoons of flour, shaking off any excess.
- Cook the Patties:
· Heat the oil in a large skillet (cast iron is perfect) over medium-high heat.
· Once the oil is hot, add the patties. Cook for 4-5 minutes per side, until a beautiful brown crust forms. They do not need to be cooked through at this point.
· Remove the patties from the skillet and set them aside on a plate. Do not wipe the skillet clean—those browned bits are flavor gold!
- Make the Onion Gravy:
· Reduce the heat to medium. Add the butter to the skillet drippings.
· Once melted, add the sliced onions. Cook, stirring occasionally, for 10-12 minutes until they are soft, golden brown, and caramelized.
· Sprinkle the 2 tablespoons of flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates your roux.
· While stirring, slowly pour in the beef broth, followed by the Worcestershire sauce and soy sauce. Use your spoon to scrape up all the browned bits from the bottom of the pan.
· Add the thyme and bay leaf (if using). Bring the gravy to a simmer, stirring frequently until it begins to thicken.
- Smother and Simmer:
· Return the hamburger steaks and any accumulated juices back to the skillet, nestling them into the gravy.
· Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. This will finish cooking the patties and allow them to soak up the gravy’s flavor.
- Final Touches:
· Remove the bay leaf. Stir in the heavy cream or sour cream if using, for a richer, creamier gravy.
· Taste the gravy and adjust seasoning with more salt and pepper if needed.
- Serve:
· Serve the hamburger steaks hot, smothered in a generous amount of onion gravy.
· Perfect Pairings: Mashed potatoes, rice, egg noodles, or creamy polenta are classic choices to soak up the gravy. A simple side of green beans or corn completes the meal.
Pro Tips for the Best Smothered Hamburger Steak
· Don’t Overmix the Meat: This is the #1 rule for tender patties. Mix until the ingredients are incorporated, then stop.
· The Thumbprint Trick: Pressing a slight indentation into the center of the patty prevents it from puffing up into a ball as the proteins contract during cooking.
· Get a Good Sear: Make sure your skillet is nice and hot before adding the patties. A good sear equals big flavor.
· Caramelize Your Onions: Don’t rush this step! Cooking the onions slowly until they are soft and golden is what gives the gravy its deep, sweet, savory flavor.
· Cook the Roux: After adding the flour to the onions, let it cook for a minute or two until it smells a bit nutty. This gets rid of the raw flour taste and ensures your gravy won’t be pasty.
· Low and Slow Simmer: The final simmer is crucial for making the patties tender and infusing them with the gravy’s flavor.
Frequently Asked Questions (FAQs)
Q: Can I use ground turkey instead?
A: Yes, but use ground turkey thigh for more fat and flavor. The cooking method is the same.
Q: My gravy is too thin. How can I thicken it?
A: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering gravy and let it cook for a minute until thickened.
Q: My gravy is too thick. How can I thin it?
A: Simply whisk in a little more beef broth or water, a few tablespoons at a time, until it reaches your desired consistency.
Q: Can I make this ahead of time?
A: Absolutely! In fact, it often tastes even better the next day. Let it cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Q: Can I freeze it?
A: Yes. The patties and gravy freeze well together for up to 3 months. Thaw in the refrigerator overnight before reheating.