Hamburger Steak and Gravy

This is THE absolute best Hamburger Steak and Gravy recipe. It very closely resembles this recipe, the biggest difference being how I make the gravy. I don’t believe in using cornstarch to make gravy. Real gravy starts with fat and flour. Make this with some mashed potatoes to soak up every last bit of this delicious gravy!

Ingredients

For the hamburger patties:

2 lbs 80/20 ground chuck
1/2 cup seasoned bread crumbs
2 tsp dry mustard
1 cube beef boullion, crumbled with a sharp knife and careful fingers ;-)
2 tsp worcestershire
1 Tbsp ketchup
1/2 tsp salt
1/4 tsp black pepper
Vegetable Oil for frying (about 2 Tbsp)

For the gravy:

2 onions thinly sliced
1 TBSP garlic, minced
2 tsp worcestershire
1 TBSP ketchup
1 tsp kitchen bouquet
2 TBSP all purpose flour
1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)

Instructions

Combine all the ingredients for the hamburger patties and mix thoroughly until combined Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through. Add oil to a skillet and cook over medium high heat until both sides are well browned. Remove the meat from the pan and reserve 2 Tbsp oil in pan. Add the onions. Cook for several minutes until very soft, stirring occasionally. Next add the minced garlic, stirring constantly for 1 minute. Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended. Now add in 2 cups of the beef broth, the worcestershire, ketchup and kitchen bouquet. Keep whisking for a minute then add the hamburger steaks back to the pan. Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.