Hamburger Steak with Gravy | Nik Snacks
Currently part of my weekly meal ideas menu, hamburger steak is a part of one of my favorite, most memorable meals from my childhood.
Bites of the meaty, savory beef patty with the unctuous brown gravy and soft, silky onion slices is the ultimate comfort foods.
Next to hot, fluffy mashed potatoes and an unidentified green vegetable, this was the life.
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Hamburger Steak with Gravy
Yield: 4 half-pound patties
Currently part of my weekly meal ideas menu, hamburger steak is a part of one of my favorite, most memorable meals from my childhood. Bites of the meaty, savory beef patty with the unctuous brown gravy and soft, silky onion slices is the ultimate comfort foods. Next to hot, fluffy mashed potatoes and an unidentified green vegetable, this was the life.
Ingredients
- 2 pounds ground beef
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon prepared mustard
- 2 cups onion, thinly sliced
- 1/4 cup all-purpose flour
- 1/2 cup water or stock
- 1 tablespoon Worcestershire sauce
Instructions
- Crumble the ground beef into a large bowl and sprinkle with the garlic powder, onion powder, salt, pepper, and ground mustard. Blend well (with your hands or a fork)
- Divide the mixture into 4 equal amounts (or more if you want smaller steaks) and form them into patties. Place your thumb in the center of eack patty and press down firmly, to make an indentation. As the patty cooks, it will even out and be flat.
- Place a skillet (cast iron is best, but any will work) over medium-high heat. Once the pan is hot, place the patties in the skillet and allow them to cook, without touching them, 5 minutes.
- Flip them over and cook for an additional 4 minutes. They should be a dark brown color. Remove the steaks from the pan and allow them to rest on paper towels.
- Drain away all but about 4 Tablespoons of the grease from the pan. Put the pan back on the heat, add the sliced onions, sprinkle the all-purpose flour over the contents of the pan. Stir and cook about 3 minutes or longer, until the flour has browned and become a different color (ranging from beige to light brown)
- Add water and stir well. If mixture is too thick, add more liquid to thin it out. Bring to boil, reduce the heat to a simmer. Add the Worcestershire sauce and the hamburger steaks back to the pan and cook until they are done to your liking or turn off the heat and serve.
Calories
724.16Fat (grams)
40.44Sat. Fat (grams)
15.09Carbs (grams)
21.24Fiber (grams)
1.99Net carbs
19.25Sugar (grams)
6.78Protein (grams)
65.27Sodium (milligrams)
617.89Cholesterol (grams)
203.65Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
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About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
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