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A close-up of hamburger steak patties covered in rich, thick onion gravy, served in a cast iron skillet.
Emily Carter

Hamburger Steak with Onion Gravy

A comforting and budget-friendly skillet meal featuring savory ground beef patties smothered in a rich, homemade onion gravy.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 5 servings
Course: Main Course
Cuisine: American
Calories: 583
Ingredients Equipment Method Notes

Ingredients
  

For the Hamburger Steaks
  • 1 ½ pounds ground chuck 80/20
  • 1 large yellow onion diced
  • 1 large egg
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour for dredging
For the Onion Gravy
  • 3 tablespoons canola or vegetable oil
  • 1 large onion cut in half, then sliced
  • 1 can beef broth 14 ounces
  • 2 ounces water enough to make 2 cups total liquid with broth
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Kitchen Bouquet optional, for color and flavor
  • 2 teaspoons Worcestershire sauce

Equipment

  • 1 Large Skillet 12-inch or larger, with a lid
  • 1 Medium bowl
  • 1 Shallow Dish for dredging
  • 1 whisk
  • 1 spatula
  • 1 Measuring cups and spoons

Method
 

  1. Place the 1/2 cup all-purpose flour into a shallow dish and set aside for dredging the patties.
  2. In a medium-sized bowl, gently combine the ground chuck, diced yellow onion, egg, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Mix lightly with your hands until just combined, being careful not to overwork the meat.
  3. Form the meat mixture into 5 evenly sized oval or round patties, about 3/4-inch thick.
  4. Heat the canola or vegetable oil in a large skillet over medium heat until shimmering.
  5. Dip each steak patty into the flour, coating both sides lightly, and shake off any excess. Place the floured patties into the hot skillet.
  6. Cook the patties for 5-7 minutes per side, until deeply browned and cooked through to an internal temperature of 160°F. Cook in batches if necessary to avoid crowding the pan.
  7. Remove the cooked hamburger steaks from the skillet and set them aside on a plate. Drain all but about 2 tablespoons of grease from the skillet.
  8. Add the sliced onion to the skillet and cook over medium heat, stirring often, for 8 to 10 minutes, until the onions are tender and translucent.
  9. While the onions cook, whisk together the 14 ounces beef broth, 2 ounces water, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Kitchen Bouquet (if using), and 2 teaspoons Worcestershire sauce in a medium bowl or large measuring cup.
  10. Pour the broth mixture into the skillet with the cooked onions. Whisk constantly over medium heat until the mixture thickens into a rich gravy.
  11. Return the hamburger steaks to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld and the patties to become tender.
  12. Serve hot with your favorite sides, such as mashed potatoes or rice.

Notes

For easy cleanup and storage, consider using Basics Glass Food Storage containers for leftovers.
You can make the patties ahead of time and store them, covered, in the refrigerator for up to 24 hours before cooking.
If your gravy is too thick, add a splash of beef broth or water until it reaches your desired consistency. If it's too thin, make a quick cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and whisk it in.