Hamburger Steaks with Homemade Creamy Onion Gravy (Print-Friendly Version)

These hamburger steaks use a homemade gravy thickened with butter and flour, then finished with beef broth and heavy cream. Finely diced onion goes inside the patties; sliced onion belongs in the sauce. That distinction matters because large onion pieces in the meat can create weak spots, while fine pieces in the gravy will not provide the same visible texture.

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# Ingredients You’ll Need:

→ Main Components

01 - 2 pounds ground beef, 80/20 blend

02 - 1/2 cup plain or seasoned breadcrumbs

03 - 1 large egg, beaten

04 - 1 small onion, finely diced

05 - 2 teaspoons salt

06 - 1 teaspoon black pepper

→ Gravy and Topping

07 - 3 tablespoons butter, salted or unsalted

08 - 3 tablespoons all-purpose flour

09 - 2 cups low sodium beef broth

10 - 1 cup heavy cream

11 - 1 small onion, sliced

12 - 1 teaspoon garlic powder

# How to Make It:

01 - Preheat the oven to 350°F. Gently mix beef, breadcrumbs, beaten egg, finely diced onion, salt and pepper; stop when distributed rather than kneading densely.

02 - Shape six to eight evenly thick oval patties. Keep raw portions chilled until the skillet and remaining ingredients are ready.

03 - Brown patties in batches in an oven-safe skillet, turning carefully. Transfer to a plate briefly while making the gravy; proceed directly with cooking. Drain excess rendered fat.

04 - Melt the measured butter in the skillet, soften the sliced onion, then stir in flour and garlic powder. Cook while stirring for about two minutes. Gradually whisk in broth, then cream, smoothing each addition.

05 - Return patties to the gravy in one layer. Cover and bake, beginning temperature checks around 30 minutes; larger patties may need longer. Every center must reach 160°F. Uncover briefly if the sauce needs reducing, and do not continue to a fixed hour if the patties are already done.

# Extra Suggestions:

01 - No. Flour and butter thicken the broth-and-cream gravy.

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