Description
This Easy Hamburger Steaks recipe features juicy ground beef patties seasoned with garlic, onion, and mustard powders, then skillet-seared to perfection. The patties are simmered in a rich, savory gravy made from French onion soup, brown gravy mix, and Worcestershire sauce, creating a comforting and flavorful meal ready in just 30 minutes.
Ingredients
Scale
For the Hamburger Steaks
- 1 1/2 pounds ground beef (preferably ground chuck)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground mustard
For the Gravy and Sauce
- 1 small onion, thinly sliced
- 1 (10.5-ounce) can French onion condensed soup (undiluted)
- 1 (0.87-ounce) packet brown gravy mix
- 1/2 cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Meat Mixture: Crumble the ground beef into a large bowl and sprinkle with garlic powder, onion powder, salt, black pepper, and ground mustard. Mix gently with a fork to combine the seasonings without overworking the meat, which helps keep the steaks tender. Divide the mixture into 4 equal portions and shape each into a patty.
- Sear the Hamburger Steaks: Heat a skillet, preferably cast iron, over medium-high heat until hot. Place the patties in the skillet, avoiding overcrowding, and cook undisturbed for about 4 minutes to develop a dark brown crust. Flip the patties and cook for another 4 minutes. Once nicely browned on both sides, transfer the steaks to paper towels to rest and drain excess grease.
- Make the Onion Gravy: Drain all but 2 tablespoons of the grease from the skillet. Return the skillet to the heat and add the sliced onions. Cook until the onions are translucent, about 3 minutes. Stir in the undiluted French onion soup, brown gravy mix, and water. Bring the mixture to a boil, then reduce heat to a simmer. Stir in Worcestershire sauce to enhance the flavor.
- Simmer the Steaks in Gravy: Return the hamburger steaks to the skillet with the gravy. Simmer the steaks in the sauce until cooked to your desired doneness, usually another 4-5 minutes. This allows the patties to absorb the rich gravy flavors. Serve hot with the onion gravy spooned over the top.
Notes
- Using a fork to mix the beef prevents the meat from becoming tough.
- Ground chuck is preferred for its balance of fat and flavor.
- Don’t overcrowd the skillet to ensure proper browning.
- Resting the meat on paper towels helps remove excess grease.
- You can adjust the seasoning and gravy ingredients to taste.
