This smothered hamburger steak with onion gravy recipe is a classic. Juicy fried hamburger steaks are seasoned with onion soup mix and cooked to perfection. Add a savory simple mushroom and onion gravy plus a side of potatoes or rice for a meal everyone will love.
There are some meals that scream comfort food to me and this is one of them. The smell of the onions sautéing and simmering in that savory, rich, brown, beef gravy brings back memories of childhood as only some meals can do.
My mother used to cook ground beef a lot in the meals she prepared and this is a personal favorite. I still love it to this day and we still have it in our regular rotation. This easy comfort food dinner recipe never goes out of style.
Similar to salisbury steak, which adds egg and breadcrumb, the core ingredients of this southern classic are easy to find, taste great, and stretch to feed a family. .
If you love easy ground beef recipes, you've got to try our smoked bacon wrapped meatloaf, layered beef casserole, and this ground beef and rice taco skillet.
Because there is rich, beefy gravy, think about serving it with sides such as roasted or mashed potatoes, homemade rolls, and a green salad or simple broccoli side dish.
Why You Will Love This Recipe
- It's cheap and cheerful as we like to call it! Ground beef is generally, reasonably priced and cooks up for a hearty weeknight dinner that puts a smile on your face.
- Quick and easy dinner recipe. It comes together in a flash, is loved by all, and oh so tasty kind of good.
- Simple ingredients. This hamburger steak with onions and gravy is one of those foolproof recipes you can whip up on short notice because you likely already have the ingredients on hand.
- Family-friendly. The entire family, from kids to adults, is going to enjoy this meal.
Ingredients
Don't be intimidated by the list of ingredients in these hamburger steaks with onion soup mix. You probably have most of them on hand and it all comes together very quickly.
- Ground beef: 80/20 chuck is perfect. It's economical and the standard for burgers. It cooks up easily in a skillet without drying out.
- Panko bread crumbs: Helps to hold in the natural fats and juices in the steak.
- Onion soup and dip mix: This is a fantastic shortcut that I use in a lot of my recipes to add flavor.
- Unsalted butter: Using unsalted butter helps you control the amount of sodium in the dish. If you use salted, just be sure to taste the gravy before you add salt.
- Veggies: Onions and mushrooms are the highlights of the show!
- Flour: Will be used as the thickening agent for the onion gravy.
- Beef broth or beef stock: Adds more flavor to the rich, savory mushroom and onion gravy.
The full ingredient list with quantities is in the recipe card at the end of the page.
How To Make Skillet Fried Hamburger Steaks
Let's take a look at the main steps in making this hamburger steak recipe with onion gravy. For the full instructions, be sure to check the recipe card at the end of this post.
- Using a large bowl, adjust beef, panko, soup mix, and pepper with your hands until fully combined.
- Form beef mixture into four 4-inch patties about one-half-inch thick. Using your fingertip or knuckle, press down the center of each patty to create a dent that is about the size of a quarter and no more than ¼ an inch deep.
TOP TIP: Make hamburger patties as close to the same size as possible. Remember the burgers will shrink as they cook so don't be nervous about making them a larger size.
- Melt butter in the skillet over medium to medium-high heat. When hot, add the hamburger patties and cook until well browned and meat registers 130 degrees, about 4 minutes per side. Transfer to platter and tent with aluminum foil.
TOP TIP: Try not to touch your burgers for a few minutes before flipping them. Some prefer their hamburger steaks thicker than others. You need to be sure and adjust your cooking time depending on the size of the steaks.
- Reduce the heat to medium, add mushrooms, if using, and cook for three or four minutes. Next, add onions and cook for another four minutes.
- Add the flour to the pan and stir until incorporated, about a minute or two. Don't stop stirring.
- Whisk in beef broth and bring to boil. Remember, if you used mushrooms use less broth to make your gravy.
- Simmer and stir the sauce periodically until it thickens and becomes smooth about 4 more minutes.
- Remove the pan from the heat and stir in the last two tablespoons of butter. Season with salt and pepper to taste.
- Serve up smothered hamburger steaks with onion gravy and sprinkle with chives.
TOP TIP: If you double your gravy recipe remember to expect a longer cook time. If you love gravy like we do this extra step is so worth it.
Substitutions and Variations
- Ground beef: Swap for ground pork, ground chicken, or ground turkey. If using ground poultry you will likely want to add some additional seasonings to the meat.
- No Onion Soup Mix? Try adding a little onion powder, garlic powder, Italian seasoning, salt, and black pepper. Use whatever seasoning you like in ground beef.
- Don't like onions or mushrooms? That's ok just leave them out! You can make a simple brown gravy, onion gravy, or simply a mushroom gravy!
If you like recipes like this smothered hamburger steak, you need to try this Steak Ranchero.
What To Serve With Hamburger Steaks
The classic mashed potatoes and green beans are always a fave in my house especially when we're all craving some comfort food. But here are some more great recipes that you can use to create amazing meals that get rave reviews!
- Scalloped Potatoes
- Smashed Red Potatoes
- Air Fryer Baby Potatoes
- White rice, rice pilaf, or a Cheesy Rice and Broccoli Casserole
- Air Fryer Green Beans
- Instant Pot Asparagus
Equipment
- Measuring Cups and Spoons
- Large Mixing Bowl
- Large Skillet
- Aluminum Foil
Storage
Refrigerator: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Freezer: Leftovers can be frozen for up to three months when sealed in an airtight container. Freeze the meat and gravy separately. Additionally, you can make a double batch of the recipe and freeze half for another day.
Reheat: Defrost in the refrigerator. Let sit at room temperature for 30 minutes. Reheat in a skillet over low heat until heated throughout.
Tips
- Be careful when adding salt to the beef, since the gravy will more than likely be on the salty side.
- Don't flip too early. When cooking the hamburger steaks, try not to flip them until they are cooked halfway through. This will help the burger achieve a nice caramelized crust on the outside.
- Don't burn the flour. When adding the flour to the pan drippings, always keep an eye on your roux to make sure it isn't getting too brown or burning.
- Don't overwork the meat, mix ingredients until just combined for a juicy consistency.
FAQ
Truthfully, not a whole lot. A Salisbury steak sometimes contains more fillers such as eggs and breadcrumbs than hamburger steak. They each have a different commonly accepted name.
Potatoes and rice along with a vegetable are classic combinations. You change it up and serve mashed potatoes, roasted potatoes, or a favorite potato casserole. I think a simple steamed vegetable or salad makes a nice addition to add some color to the meal and a healthy component.
Around the 18th Century, the people of Hamburg, Germany developed a dish that was made of minced meat, formed into the shape of a steak and served with gravy. German immigrants brought the recipe with them to America.
Video Smothered Hamburger Steaks with Onion Gravy
More Hamburger and Beef Recipes You'll Love
Smothered Hamburger Steaks with Onion Gravy
Ingredients
- 1 ½ pounds ground beef, lean
- ½ cup panko bread crumbs
- 3 tablespoons onion soup and dip mix (or 1 package)
- 1 teaspoon pepper
- ¼ cup unsalted butter, divided
- 2 cups mushrooms, sliced, if desired
- 2 medium -large onions, thinly sliced
- 2 tablespoons flour
- 1 ½ cups beef broth, if using mushrooms only 1 cup broth
- 2-3 tablespoons fresh chives, minced
Instructions
- In large bowl, mix beef, panko, soup mix, and pepper with your hands until fully combined.
- Form mixture into four 4-inch-diameter patties, about ½ inch thick.
- Using your knuckle, press down center of each patty to create slight indentation.
- Melt 2 tablespoons butter in skillet that will hold all four burgers over medium-high heat.
- Add patties and cook until well browned and meat registers 130 degrees, about 5 minutes per side.
- Transfer to platter and tent with aluminum foil.
- Reduce heat to medium, add mushrooms, if using and allow to cook for between 3 and 4 minutes.
- Next add onion to skillet, and cook until lightly browned and beginning to soften, about another 4 minutes.
- Stir in flour and cook for 1 minute.
- Whisk in broth and bring to boil.
- Cook until thickened, about 4 minutes.
- Off heat, stir in remaining 2 tablespoons butter.
- Season with salt and pepper to taste.
- Spoon sauce over steaks and sprinkle with chives.
Notes
- Be careful when adding salt to the beef, since the gravy will more than likely be on the salty side.
- When cooking the hamburger steaks, try not to flip them until they are cooked half way through. This will help the burger achieve a nice caramelized crust on the outside.
- When adding flour to the pan drippings, always keep an eye on your roux to make sure it isn't getting too brown or burning.
- Don't overwork the meat, mix ingredients until just combined for a juicy consistency.
Nutrition
This post was originally published November 2020, it has been updated with new images and content.
Risa
We love this recipe I’ve been cooking for years and have never loved a recipe like this as much Easy to make and so much flavor This recipe is going into our regular rotation and I’ve shared it with my friends Thanks Karin for a fantastic recipe
Karin and Ken
It’s the best I’ve ever tried too. Thank you for taking the time to comment and let me know. You made my day. All the best. Karin