Hamburger Steak…nothing better and more comforting than a hamburger patty smothered in gravy. We had family over for Sunday lunch and I served hamburger steak with white beans and rice and buttery corn. There are several ingredients that make this hamburger steak so scrumptious.
The first special ingredient is the beef. I used all natural ground beef from Casa Blanca Farms. I’ve talked about them before and I’ll say the same thing every time. The beef flavor is SO RICH. It literally melts in your mouth.
Secondly, to make the most tender and delicious hamburger steak you must add heavy cream to the meat mixture. My old Italian family members would place sliced bread in cream and then add it to their meatballs. I think they were on to something. Adding cream to your meat mixture makes your hamburger steaks or meatballs so tender!
Lastly, most people who make brown gravy make a roux from scratch. I have done this in the past. However, with two young kids around the house that constantly want my attention I have learned to make a few shortcuts here and there. In this case I have discovered Tony Chachere Instant Brown Gravy Mix. It tastes like you’ve been cooking it ALL DAY LONG.
Here is how I cooked everything.
Take 2 lb ground beef and place in a large bowl.
Add Dijon mustard, Worcestershire sauce, onion powder, garlic powder, salt, pepper, eggs, heavy cream, seasoned Italian bread crumbs. Mix into the meat.
Form the meat into patties. I did some large ones for adults and a few smaller ones for kids.
Have your veggies chopped and ready to go. I was too lazy to chop the already “sliced mushrooms.” Don’t judge.
In a large pot (I used a Magnalite…my favorite!) (Cast Iron is also amazing but I didn’t have one large enough), brown the patties in a little olive oil, 4 at a time.
Flip to other side, brown. Remove from the pot and brown the other patties.
Drain the fat leaving about 1-2 tbsp. left in the pot.
Add your veggies and cook until tender. Season with salt and pepper.
Introducing….the answer to all your problems.
Mix it up with some water, bae. I did about 1/3 of the mix and about 3 cups of water.
Stir in the gravy with the vegetables then place the beef on top the veggies, spooning the gravy on top, Cover and simmer on low heat for 30 minutes.
It’s just so luscious.
I served it over rice. You can also serve it over mashed potatoes, cheese grits, or just eat it by itself.
2 lbs ground beef
2 tbsp. Dijon mustard
2 tbsp. worcestishire sauce
1/2 tsp onion powder
1/2 garlic powder
1/2 kosher salt
1/4 tsp pepper
1/2 cup heavy cream
3/4 cup Italian bread crumbs
2 tbsp. olive oil
2 cloves garlic, minced
1 large onion, chopped
1/2 green bell pepper, chopped
1/4 cup green onions, chopped
4 oz. sliced mushrooms
1/3 cup Tony Chachere Instant Brown Gravy Mix
3 cups water
In a large bowl mix together the meat, mustard, worcestishire, seasonings, eggs, cream, and bread crumbs. Form into patties.
In a large pot over medium/high heat, brown the patties in the olive oil. Cook for about 3-4 minutes on each side or until brown. Be sure not to crowd the pot. Remove the patties from the pot.
Drain the fat, leaving about 1-2 tbsp. grease in the pot.
Add the veggies to the pot and cook until tender, about 15 minutes.
In a separate bowl, whisk together 1/3 cup brown gravy mix and the water. Pour into the pot with the veggies. Stir well for a few minutes.
Place the meat back in the pot, spooning some of the gravy on top of the meat. Cover the pot and continue to cook for about 30 minutes. If you like the gravy thinner, add more water. Season to taste.