Hamburger Steaks with Tomato Gravy are seasoned hamburger patties are cooked and topped with a creamy seasoned tomato gravy. Classic southern meal!
HAMBURGER STEAKS WITH TOMATO GRAVY
Tomato gravy is a classic in the south. It is eaten a lot of different ways and I suppose everyone has their own version of it. Basically though, it is very simple. If you have fresh tomatoes, you can certainly use them. I just tend to make this when I get canned diced Italian tomatoes on sale and have a whole bunch in my pantry that are begging to be used. Basically, if you love my HAMBURGER STEAKS & BROWN GRAVY then I bet you’ll love this recipe.
VIDEO INCLUDED BELOW:
WHAT DO I SERVE WITH HAMBURGER STEAKS?
I really love tomato gravy. I love it on biscuits. I love it on noodles and I love it over hamburger steaks and meatloaf. I love it with mashed potatoes or rice. This is what we would call “POOR MAN’S STEAKS.” Seasoned hamburger patties with some sort of gravy (either brown or tomato gravy) drizzled on top. It’s a recipe that I could eat weekly if my husband loved it as much as I did!
WHAT YOU’LL NEED:
For the hamburger steaks:
ground beef
salt & pepper
onion powder
garlic powder
For the tomato gravy:
salted butter
flour
water or chicken/vegetable stock
sugar
salt and pepper
Italian diced tomatoes (seasoned with basil, garlic & oregano)
HOW TO MAKE HAMBURGER STEAKS WITH TOMATO GRAVY:
For the gravy:
Reduce frying pan temperature to medium then add 3 tablespoons butter OR measure three tablespoons of the hamburger steak drippings and add back to the pan (whatever fat you use – just make sure it comes to a total of 3 tbsp). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. 
Enjoy!
Hamburger Steaks with Tomato Gravy
Ingredients
For the hamburger steaks:
- 1 pound ground beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the tomato gravy:
- 3 tbsp butter (or bacon grease or use leftover grease from hamburger steaks)
- 3 tablespoons flour
- 2 cups chicken stock, or vegetable stock or water
- 1 teaspoon sugar
- salt and pepper, to taste
- 1 14.5 oz can Italian diced tomatoes (seasoned with basil, garlic & oregano)
Instructions
For the hamburger steaks:
- In a bowl, combine ground beef with salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four hamburger steaks (about ½ inch thick).
- Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). Pour off pan drippings into a cup or bowl.
For the gravy:
- Reduce frying pan temperature to medium then add 3 tablespoons butter OR measure three tablespoons of the hamburger steak drippings and add back to the pan (whatever fat you use - just make sure it comes to a total of 3 tbsp).
- Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown.
- Add chicken stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Whisk in sugar, salt and pepper to taste. This is really important. I like a good bit of pepper and it's important you taste it to get it right.
- Pour in diced tomatoes (with juices). Turn heat up until mixture comes to a gentle boil. Whisking occasionally. This will help thicken the gravy. Again, taste for seasoning and add salt & pepper (careful - it's hot!)
- Next, add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.
Video
Nutrition
CREAMY HAMBURGER GRAVY
HAMBURGER STEAKS AND BROWN GRAVY
MOMMA’S BEST MEATLOAF
AMERICAN GOULASH
Hi Brandie,
This is funny I just made my version of this dish last night (but with beef gravy and onions). This recipe looks great! I was also looking around your site and it feels as if we are just sitting around the kitchen table talking (“kitchen table talk”) to each other! 🙂
You can’t go wrong either way! And thanks so much! That is always my goal – to be real and not share intimidating recipes! Thank you!! 🙂
This sounds and looks delish! What do you think about adding maybe a 1/4 cup of Italian breadcrumbs for that meatball taste? But I guess then it would be called “Meatball Steaks with Tomato Sauce” huh? Thanks for sharing all your great recipes with us.
I don’t see why not. Or you could add some Italian seasoning 🙂
Love seeing this post!
I grew up in Central Florida and my mom made “steak & noodles). It was breaded round steak or cubed steak, cooked in a little bacon grease. She then removed the steak, browned onions and then made a rux with water/flour, added a can of tomatoes and put the steak back in to simmer and get tender.
We ate this on wide egg noodles and I still ask for this for my birthday dinner. I’m 50!
Best meal ever!
I’ve made it with hamburger (crumbled) and now will try it with patties. Looks delish! THANKS FOR A GREAT POST AND TRIP DOWN MEMORY LANE!
Hi Gina! Yes! To all of that! LOL. Thank you for commenting – love it!
Oh lordy this sounds so good! Being that I’m super lazy, can you please just invite me over next time you make it??
Interesting that you name this tomato gravy. I have eaten his all my life but know it as creamed tomatoes. It is good over toast.
I’m sure it goes by lots of different names and it’s probably different depending on the region. It’s all good though! 🙂
Hi Brandie, I’ve never tried this with Hamburger meat but I make it with sausage
all the time. T hanks for sharing. I’ll have to try it with Hamburger.
I think Italians call their tomato sauces “tomato gravy” also…..
I think you’re exactly right Clifford! 🙂
Tried this tonight, and this is absolutely amazing!! I’ve never heard of tomato gravy and now I’m wondering how I’ve lived without it all my life lol. Had it with buttered rice and it’s delicious! Thank you for sharing!
My dad has made tomato tomato gravy from meatloaf drippings that is very similar to this. Goes great with meatloaf too!
I would love to have this gravy over meatloaf. Fantastic idea!!
this.WAS.THE.BEST. I loved it!!!!
I did add store bought steak marinade ….so it was drooling good! thanks!!
Love hearing that Heather! Good call on the steak marinade – yum!!
brown some onions with hamburger.
Sounds good to me! I might even throw in some green peppers too. Yum!
I grew up on tomato gravy and it is delicious. We always had it with friedpork chops and rice. I am from Tennessee. No one around me has heard of this. My mom is from Mississippi. Love your recipe over hamburger steaks I have to try that
Thank you so much. For your uncomplicated recipes. This one brings my childhood memories of the tomato gravy my mother made . Soooo good.
This made my day Jeri! I am ALL about easy and uncomplicated!
Hi???? Can you use fresh tomatos instead of canned, if so how many would you say to dice up? Thank you ????
You could but honestly I’ve always just used canned because you also get the juices along with it and they are more tender than fresh. I’m sure someone on here who has made this with fresh tomatoes will have an answer for you!
Tomato gravy is great. I always eat it with rice and pork chops. It’s the best. I am glad to see other people enjoying it besides me. Most people grown up when I say tomato gravy. Yum yum
It was great. I put crushed croutons in the meat. The kid and boyfriend liked it. Served over bread
I add beef bouillon to the tomato gravy., use tenderized cheaper cuts of steak.
We called it Swiss steak.
I substituted almond flour for fewer carbs and stevia for less sugar.
I really love hearing when folks make successful substitutions. Thank you for coming back to leave feedback!
Ron Naccari I was wondering about those very substitutions! Will be making this!
My family likes swiss steak but do not care for the toughness of the steak. This was a great recipe. I omitted the sugar as we do not care for sweeter things. I would also doubled the meat to 2 lbs because we felt there was enough gravy for our needs.