Hamburger Steaks and Gravy are made with seasoned ground beef patties, peppers, onion and are simmered in a deliously thick brown gravy!
ALSO KNOWN AS SALISBURY STEAK
Many of you might be more familiar with these being called "Salisbury Steaks." It really is pretty much all the same thing. Any type of shaped ground beef mixture that is cooked in gravy often has several names. I love any kind of ground beef patties with gravy. Another one of my faves is my Hamburger Steaks with Tomato Gravy. It really adds a wonderful twist to this classic dish.
FREQUENTLY ASKED QUESTIONS:
Hamburger steaks are basically small meatloaves shaped into a hamburger patty. They are made with ground beef, egg, crackers or bread crumbs and seasonings.
Yes you can! Preheat oven to 350F degrees. Shape your patties and put them in a baking dish with high sides that has been sprayed with nonstick cooking spray. Bake patties for about 30 minutes. Finally, prepare the gravy and pour over the hamburger patties after they have cooked the first 30 minutes. Then cover and cook for an additional 10 minutes.
There are a lot of options here. My favorite way to serve these are with my Crock Pot Million Dollar Mashed Potatoes. But it also goes great with rice or egg noodles!
To freeze leftovers: Remove from oven and allow to cool. Place hamburger patties and gravy into a lidded, freezer-safe container. Transfer to freezer. Once ready to eat, thaw in refrigerator overnight. Either reheat in the microwave (using a microwave safe plate) or reheat in the oven in a small oven-safe baking dish.
INGREDIENTS FOR HAMBURGER STEAKS: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- crackers (or bread crumbs)
- egg
- green pepper, diced
- yellow onion
- Worcestershire Sauce
- salt and pepper
- brown gravy packet
- French onion soup (low sodium)
- cream of chicken soup (low sodium)
- water
HOW TO MAKE HAMBURGER STEAKS AND GRAVY:
In a bowl, combine ingredients for patties. It’s best to just get in there with your hands to make sure it is combined together well.
Heat sauté pan (or cast iron skillet) on medium-high heat. Begin forming hamburger steaks into an oval shape (this recipe makes 4.) If you aren’t using a nonstick skillet, you may want to spray pan with nonstick spray.
Place patties onto preheated pan. Brown both sides. You aren’t going to cook them all the way through. Cook about 3-4 minutes on each side.
Take browned patties out of pan and set aside. Add all the gravy ingredients to the pan and whisk together well to remove most of the lumps.
It will take a minute or two of whisking to get most of the lumps out.
Add patties back to pan.
Spoon a bit of the gravy over the tops of the patties. Cover and turn heat down to a lower setting.
Let cook for another 10 minutes or so until cooked all the way through.
Then serve.
CRAVING MORE? GIVE THESE RECIPES A TRY!
Hamburger Steaks and Gravy
Ingredients
For the patties:
- 1 pound ground beef
- ⅓ cup crushed crackers (or bread crumbs)
- 1 large egg
- ½ green pepper, finely diced
- ½ small yellow onion, finely diced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon salt
- ½ teaspoon ground black pepper
For the gravy:
- 1 packet brown gravy
- 10.5 ounce can French onion soup
- 10.75 ounce can cream of chicken soup (or cream of mushroom)
- ¼ cup water
Instructions
- In a bowl, combine ingredients for patties.
- Heat a cast iron skillet (or saute pan) on medium-high heat.
- Begin forming hamburger steaks into an oval shape (this recipe makes 4).
- Place patties into preheated pan. They should sizzle.
- Brown both sides. You aren’t going to cook them all the way through yet. We want a really good browning on both sides. This gives great flavor!
- Cook about 3-4 minutes on each side. Take browned patties out of pan and set aside.
- Add all the gravy ingredients to the pan and whisk together well to remove most of the lumps. It will take a minute or two of whisking.
- Add patties back to pan. Cover and turn heat down to a lower setting.
- Let cook for another 10 minutes or so until no longer pink in the middle and the internal temperature of the beef has reached 160F degrees. Then serve
Video
Notes
- If you don't like French Onion Soup you can substitute with beef broth.
Nutrition
Originally published: August 2011
Updated and republished: January 2022
Jan
Comfort food at its best! Such a delicious dinner! Thank you for your wonderful recipes!
Natasha
Hi. I'm wanting to double the ground beef. Should I double every thing else??
Connie
I was taught how to cook this by my mother who always called it preacher steaks. It was what my grandmother ( during the depression) served on Sundays after service's when the pastor came to dinner. Although we never added gravy till it was on the plate then it was lightly drizzled over it.
Kiara
I had a 3lb loaf of ground beef and googled what to do with ground beef. Your recipe came up and I'm so glad it did. Before I even made the gravy my mother in law was asking what smelled so good. The only issue I had was not being able to cover the pan.
Brandie @ The Country Cook
Woo hoo! Love hearing that Kiara!! Thank you so much for taking the time to come back and leave feedback!!
Jill
YUM! Super easy super tasty! My husband isn't a big meat loaf type hamburger fan. he curled his nose up when I told him what I was making and when I placed it in front of them he thought it looked pretty good. He tasted it and then said "wow this is really good!" It's a great budget stretcher and very tasty to would highly recommend!
Jill
Good question...maybe beef cosume. I think switching out the onion soup really would change the recipe and the delicious end result.
Ryan
I don’t usually do reviews but this recipe was excellent!!! My husband loved it! I doubled the recipe and left out the green peppers (which we don’t like). Served it with mashed potatoes and green beans! Delicious!
Sarah
I made this last night and I really liked it except it tasted very salty and i did not add ANY salt. What can I do to cut down on the salty taste?
Marty Nunn
Hi Sarah. My opinion would be for you to use low to no sodium canned ingredients and really, any of the packaged ingredients also. Don't add salt or pepper to your potatoes could help also. They put so much sodium ti everything it's crazy. I will pepper most of my meat or meals but add salt if needed at the table. I'm only allowed 25 mg a day which is hard but now, the taste of salt is really sharpened to me. Even is sweets. Crazy. Good luck.
Chip
What Can I replace the French onion soup with?
Rebecca
OMG! Just made this after church and the famy loved it..so easy and so good, 5 stars
Chris
Hi Brandie! I'm a huge fan of your site and send people to it all the time. I would love to make this - so simple. However, my family has an aversion to peppers of any color. I can get away with the onions if cut up small but peppers are a no go. What can I substitute or can I just leave them out?
Brandie @ The Country Cook
Hey Chris! You can use leave them out. I'm the only one who likes peppers in my family too so I totally relate! And thank you for the sweet comment - it sure made my day!
Linda S Ross
What other soup can you use beside Cream of chicken? I'm not a big fan of it. Other than that it sounds delish.
Brandie @ The Country Cook
Hi Linda - is there one that you do enjoy? Cream of mushroom or cream of onion would both work I would think. 🙂
Terry
Was thinking of making hamburger/Salisbury steak today and this recipe popped up on facebook! Gonna try your recipe today! Your recipes are always great and take common ingredients. Thanks & keep up the good work!!
Sherry Elliott
I have made this numerous times and the grandchildren love it! Only need to call them to dinner table once and they come running
Ky
❤❤❤ Great recipe!!! Very accurate. I used ground turkey & it was still awesome! Thanks for sharing.
Kris
I made this again last night but with my usual ability to mess things up, I inadvertently grabbed a can of cream of onion soup. Well I had it open before I realized my mistake and used it anyway. The gravy wonderful. I like it even better than with the cream of chicken. I'll be making this same "mistake" again soon. Thanks for a wonderful recipe that has found a home in my meal rotation.
Brandie @ The Country Cook
I love happy accidents! Well done! I'll have to try it that way next time 🙂