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Brown Gravy Smothered Hamburger Steaks

Tender hamburger patties smothered in rich, flavorful brown gravy—a perfect comfort food for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Hamburger Steaks
  • 1 lb ground beef (80/20 blend for juiciness) Use a blend for extra juiciness.
  • 1/2 cup breadcrumbs Used for binding.
  • 1/4 cup finely chopped onion
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste Pepper
For the Brown Gravy
  • 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour Ensure it’s halal.
  • 2 cups beef broth Low sodium if preferred.
  • 1 tablespoon Worcestershire sauce Halal if necessary.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a large bowl, combine ground beef, breadcrumbs, onion, egg, garlic powder, onion powder, salt, and pepper. Mix until just combined; avoid overmixing to keep the steaks tender.
  2. Form the mixture into 4 equal patties, about 1/2 inch thick.
Cooking the Steaks
  1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the patties and cook for about 5-7 minutes on each side, or until browned and cooked through. Remove the steaks and set them aside, keeping them warm.
Making the Gravy
  1. In the same skillet, add the remaining tablespoon of oil. Whisk in the flour to create a roux. Cook for about 2-3 minutes until golden brown.
  2. Gradually whisk in the beef broth and Worcestershire sauce while stirring constantly to prevent lumps. Continue to cook until the gravy thickens, about 5 minutes. Season with salt and pepper.
Combining
  1. Return the hamburger steaks to the skillet, allowing them to simmer in the gravy for an additional 2-3 minutes.
Serving
  1. Serve warm, smothered in rich brown gravy. Pair it with rice or mashed potatoes for a complete meal!

Notes

Keep an eye on cooking times for both the steaks and the gravy. Avoid packing the meat too tightly when forming the patties, and keep the heat on medium to prevent burning.