Hamburger Steak and Onions With Gravy
This is my all-time favorite recipe for hamburger steak and onions. If I'm just cooking for me, I skip the gravy (they're very juicy without) and increase the onions because I like extra with every bite! Add the gravy to turn it into a wonderful smothered "steak". I found the recipe during a web search and tweaked it. Listed cooking time is for the steaks, onions and gravy.
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INGREDIENTS
NutritionSteak and Onions
- 1lb ground chuck
- 1
- 1⁄4cup plain breadcrumbs
- 1⁄8teaspoon ground black pepper
- 1⁄2teaspoon seasoning salt
- 1⁄2teaspoon onion powder
- 1⁄2teaspoon garlic powder
- 1
- 1cup halved thinly sliced onion
- 1tablespoon oil
Gravy
- 2tablespoons self-rising flour
- 1cup beef broth
- 1
- salt and pepper, to taste
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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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