Hamburger Steak and Gravy

Hamburger Steak and Gravy is classic comfort food at its best. Tender and juicy pan-fried hamburger patties are smothered in a tasty brown gravy with plenty of sweet onions. They taste so much better than your favorite restaurant at a fraction of the cost. Serve these patties over mashed potatoes, rice, or egg noodles. 

How to make Hamburger Steak and Gravy

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

1. Combine the ground beef, egg, breadcrumbs, onion, garlic powder, salt, black pepper, yellow mustard, and Worcestershire Sauce. Mix gently with your clean hands and shape into burger patties.
2. Sear the steak patties on both sides in a large skillet over medium-high heat. Remove to a plate and cover to keep warm.
3. Add a little fat to the skillet and cook the mushrooms and onions on medium heat until the mushrooms are browned and the onions are soft. Sprinkle the veggies with a bit of flour and cook for another 1-2 minutes.
4. Slowly pour in the beef broth and the French onion soup, scraping the bottom of the pan to loosen any brown bits. Remember, there is a lot of flavor in those brown bits. Cook until thickened, and then add the patties back to the pan. Spoon the gravy and onions over the patties, cover the pan, and simmer until the hamburger patties are cooked through. Sprinkle with fresh thyme and serve.

Preparation Tips

• If you don’t like mushrooms, omit them.
• I love onions, so I add some finely minced onions to the patty mixture. It helps keep the patties tender and juicy.
• Remember to scrape the bottom of the skillet to get all those flavorful brown bits into the gravy.
• Don’t add any water to the canned French Onion soup. If you prefer to skip the canned soup, substitute more beef broth and add a little seasoning, such as garlic powder and onion powder.
• Go easy on the salt. Both low-sodium beef broth and canned French Onion soup are high in salt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

To freeze, cool it and place it in a sturdy freezer container. Freeze for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop over low heat or in the microwave at reduced power.

Serving Suggestions

• Sides: instant pot mashed potatoes, southern green beans, baked mac and cheese, or roasted potatoes.
• Bread: homemade biscuits, butter swim biscuits, or homemade dinner rolls
• Beverages: blueberry lemonade, Arnold Palmer drink, or fresh peach tea

More Hamburger Recipes

Homemade Hamburger Helper

Hamburger Stew

Hamburger Gravy

Hamburger Soup

Cincinnati Chili

Cottage Pie

Air Fryer Burgers

Hamburger Steak and Gravy

Easy Hamburger Steaks are tender juicy seasoned ground beef patties smothered in a rich beefy gravy with mushrooms and onions. This is the ultimate comfort meal and easy enough for a weeknight.  

5 from 21 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Servings: 6

Calories: 432kcal

Author: Beth Pierce

Ingredients

Hamburger Steak

• 1 ½ lbs ground beef see notes
• 1 large egg
• ¼ cup bread crumbs
• ¼ cup onion finely minced
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons yellow mustard
• 2 teaspoons Worcestershire sauce

Hamburger Gravy

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces sliced baby bella mushrooms
• 2 small yellow onions thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium beef broth
• 1 (10.5-ounce) can French Onion Soup
• Salt and freshly ground black pepper to taste
• Chopped fresh thyme or parsley

Instructions

• Combine the ground beef, egg, breadcrumbs, onion, garlic powder, salt, black pepper, yellow mustard, and Worcestershire Sauce in a large bowl. Mix it gently with your clean hands and shape the mixture into patties.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. sear the steak patties on both sides. Remove to a plate and cover to keep warm.
• Heat the remaining olive oil and melt the butter in the skillet over medium heat.  Add the mushrooms and onions.  Cook until the mushrooms are browned, and the onions are soft, about 10 minutes. Sprinkle the vegetables with the flour. Stir and cook for another 1-2 minutes. 
• Slowly pour the beef broth and the French onion soup into the pan, scraping the bottom to loosen any brown bits. Cook until thickened, and then add the patties back to the pan.
• Spoon the gravy and onions over the patties, cover the pan, and simmer until the hamburger patties are cooked through or about 10 minutes. Sprinkle with fresh parsley or thyme and serve. 

Notes

• If you don’t like mushrooms, omit them.
• I love onions, so I add some finely minced onions to the patty mixture. It helps keep the patties tender and juicy.
• Remember to scrape the bottom of the skillet to get all those flavorful brown bits into the gravy.
• Don’t add any water to the canned French Onion soup. If you prefer to skip the canned soup, substitute more beef broth and add a little seasoning, such as garlic powder and onion powder.
• Go easy on the salt. Both low-sodium beef broth and canned French Onion soup are high in salt.

Nutrition

Calories: 432kcal | Carbohydrates: 11g | Protein: 23g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 118mg | Sodium: 438mg | Potassium: 633mg | Fiber: 2g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg

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