Community Pick
Hamburger Steak and Onions With Gravy

photo by Barenakedchef





- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
Steak and Onions
- 1 lb ground chuck
- 1 egg, lightly beaten
- 1⁄4 cup plain breadcrumbs
- 1⁄8 teaspoon ground black pepper
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce, plus an extra dash
- 1 cup halved thinly sliced onion
- 1 tablespoon oil
-
Gravy
- 2 tablespoons self-rising flour
- 1 cup beef broth
- 1 tablespoon dry sherry (don't use cooking sherry)
- salt and pepper, to taste
directions
- Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt, onion powder, garlic powder and Worcestershire sauce. Form into 4 patties, or as many as you want, depending on how large you want your "steaks".
- Heat the oil in a large skillet over medium heat. Fry the patties and onions in the oil until patties are nicely browned, about 4 minutes per side, or until done if not making gravy. Remove the patties to paper towels.
- If NOT MAKING GRAVY, continue cooking the onions until they turn golden brown and caramelize. Remove onions and serve atop hamburger "steaks". Stop here!
- If MAKING GRAVY, sprinkle flour over the onions and drippings in the skillet. Stir, scraping up brown bits off the bottom as you go. Gradually add the beef broth and sherry.
- Bring to a boil, then simmer and stir over medium-low heat about 5 minutes, or until gravy thickens. Taste and adjust seasonings with salt and pepper as needed.
- Reduce heat to low, return patties to the gravy, cover and simmer 15 minutes or until cooked through.
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Reviews
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This recipe is just great and I've made it a number of times. I only give 5 stars to recipes that I consistently make without any changes to the recipe and I do make a few minor changes to this one. The changes I make are largely to the quantity of gravy (more) and the amount of worchestershire sauce (less) in the burger. I also use ground sirloin instead of chuck. The burger comes out very tender and with a texture somewhat like good meatloaf. Thanks for such a good comfort food recipe.
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Tweaks
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This recipe is just great and I've made it a number of times. I only give 5 stars to recipes that I consistently make without any changes to the recipe and I do make a few minor changes to this one. The changes I make are largely to the quantity of gravy (more) and the amount of worchestershire sauce (less) in the burger. I also use ground sirloin instead of chuck. The burger comes out very tender and with a texture somewhat like good meatloaf. Thanks for such a good comfort food recipe.
RECIPE SUBMITTED BY
ninja
St. Louis, Missouri
I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!!
I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes!
I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances.
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