Hamburger Steaks and Gravy
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 NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- 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.
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Originally published: August 2011
Updated photos and republished: January 2022
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
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
