HAMBURGER STEAKS WITH ONION GRAVY

This recipe outlines how to prepare hamburger steaks smothered in onion gravy. The dish involves forming seasoned ground beef patties and cooking them until browned, followed by simmering them in a rich onion gravy made with beef broth.

Ingredients:

• 1 pound 80/20 ground beef
• 1 large egg
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup garlic and herb seasoned breadcrumbs
• 2 tablespoons milk
• 2 tablespoons butter, divided
• 1 onion, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups low-sodium beef broth

Instructions:

1. Prepare the Patties:
   • In a large bowl, combine ground beef, egg, Worcestershire sauce, seasoned salt, onion powder, garlic powder, black pepper, breadcrumbs, and milk. Mix thoroughly until well combined.
   • Form the mixture into 4 equal-sized patties, about 1/2 inch thick.
2. Cook the Patties:
   • Heat 1 tablespoon of butter in a large skillet over medium-high heat.
   • Add the patties and cook for 3 minutes on each side until browned.
   • Transfer the patties to a plate and cover to keep warm.
3. Make the Onion Gravy:
   • In the same skillet, melt the remaining 1 tablespoon of butter.
   • Add the sliced onion and sauté for 2-3 minutes until slightly browned.
   • Sprinkle the flour over the onions and stir for 1 minute until no visible flour remains.
   • Gradually pour in the beef broth while whisking constantly to prevent lumps. Bring the gravy to a simmer.
   • Add more salt and black pepper to taste.
4. Simmer the Patties:
   • Return the hamburger patties to the gravy, spooning sauce over them.
   • Reduce heat to low and simmer uncovered for 25-30 minutes until the patties are cooked through and tender.
5. Serve:
   • Serve the hamburger steaks smothered in onion gravy alongside mashed potatoes, rice, or cornbread.

Tips:

• Use fresh, high-quality ingredients for the best flavor.
• Allow patties to reach room temperature before cooking to ensure even browning.
• Handle the meat mixture gently to avoid dense patties.
• Drain excess fat from the skillet to avoid greasy gravy.
• Cook the flour thoroughly when making the roux to eliminate the raw taste.
• Add broth gradually to prevent lumps in the gravy; strain if lumps form.
• Let the gravy simmer for 10 minutes to develop deeper flavors.
• Adjust seasonings to taste, adding more black pepper or Worcestershire sauce if desired.
• Let the patties rest for 5 minutes after cooking for juicier results.
• Garnish with fresh parsley or diced onion for extra flavor and visual appeal.

Nutrition (per serving):

• Calories: 315
• Fat: 18g
• Carbs: 8g
• Protein: 29g