Classic Hamburger Steak and Gravy

This is another “fam favorite” around here…classic hamburger steak and gravy. Watch to end of video (or read instructions well!) to see how I made the gravy with NO lumps – because no thank you! Thanks for watching! Until next time, Happy Cooking…xx, mb

Classic Hamburger Steak and Gravy

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Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef, divided into ¼ lb patties
• 1 small onion
• 3 tbsp butter for sautéing onions and patties
• 1/4 cup all purpose flour
• 1/2 cup water
• 1/2 cup beef broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• ⅓4 tsp salt
• 1/4 tsp pepper

Equipment

• 1 Cast Iron Skillet

Method

 

1. Melt butter in skillet, add sliced onion and saute until carmelized. Remove from heat and set aside.
2. While onions are cooking, add garlic powder, onion powder, salt and pepper to beef, mix well and then patty into 4 patties.
3. Melt 2 tbsp butter in skillet (can use same skillet you cooked onions in) and brown on both sides. Patties are cooked when internal temp reaches 165.
4. Remove patties to a plate and discard most of grease, saving a couple tablespoons of drippings for gravy.
5. In measuring cup or bowl, add flour and cold water, whisk until completely mixed with no lumps.
6. Turn skillet on low, add beef broth and then add flour/water mixture and whisk continuously until thickened. Turn off heat, add patties and onions and serve while hot. Use gravy for patties and as a topping for mashed potatoes, which pair very well with this dish. Add another vegetable and you've got a full course southern comfort meal!

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