Hamburger Steak and Gravy
When I think of southern comfort food, the first thing that comes to mind is hamburger steak and gravy with mashed potatoes. I have seen this meal called Salisbury Steak and gravy as well. I was curious as to what the difference was so I looked it up.
According to the USDA, a Hamburger or a burger (unless otherwise qualified) must contain only beef and limited quantity of spices and other condiments.
A Salisbury Steak can contain as little as 65% meat and 25% of it can be pork, it can and usually does contain binders such as bread crumbs or oat flakes as well as vegetable content such as onions, mushrooms or bell peppers.
So I guess that means that this recipe is really Salisbury Steak and gravy but I think people use the names interchangeably and it’s more of a regional thing as to what you call this comfort food classic!
I am not even going to beat around the bush or try to be modest. This is THE absolute best Hamburger Steak and Gravy recipe EVER you guys. Every single bite is SO FLAVORFUL! It very closely resembles this recipe, the biggest difference being how I make the gravy. I don’t believe in using cornstarch to make gravy. Real gravy starts with a roux by combining fat and flour. 🙂 Once you try this recipe, you will never try another version!
- 2 lbs 80/20 ground chuck
- 1/2 cup seasoned bread crumbs
- 2 tsp dry mustard
- 1 cube beef bouillon, crumbled with a sharp knife and careful fingers 😉
- 2 tsp Worcestershire
- 1 Tbsp ketchup
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable Oil for frying (about 2 Tbsp)
- 2 onions thinly sliced
- 1 TBSP garlic, minced
- 2 tsp Worcestershire
- 1 TBSP ketchup
- 1 tsp kitchen bouquet
- 2 TBSP all purpose flour
- 1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)
Combine hamburger patty ingredients and mix thoroughly until combined
Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through.
Add oil to a skillet and cook over medium high heat until both sides are well browned.
Remove the meat from the pan and reserve 2 Tbsp oil in pan.
Add the onions and cook for several minutes until very soft, stirring occasionally.
Next, add the minced garlic, stirring constantly for 1 minute.
Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended.
Now add in 2 cups of the beef broth, the Worcestershire, ketchup and kitchen bouquet.
Keep whisking for a minute then add the hamburger steaks back to the pan.
Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.