14.5ouncecan 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 not 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 to the pan.
Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is golden 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 and pepper if necessary (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 is fully cooked and gravy has reduced and thickened.
Video
Notes
Instead of using butter to make the gravy, you could use the leftover grease from frying the hamburger steaks. You just need at least 3 tablespoons.