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Hamburger Steak with Brown Gravy and Onions

My favorite way to eat ground beef is in a cheeseburger but this combination of brown gravy and onions is delicious. The fact that it’s an easy recipe is a plus! I like onions. A lot of onions! That’s why you can barely see the hamburger steak beneath those beautifully caramelized onions. It’s not often I have all the ingredients for a new recipe but I had parsley and beef broth on hand from other recipes I’d made recently. This recipe reminds me of my Dad. I think he would have loved it!

I love cooking in my cast iron skillet and I used it to prepare this dish. A few tips about the gravy. In total, the gravy should be reduced by half. I put the patties back into the skillet before it was completely reduced so they had ample time to reheat and I wouldn’t lose all my gravy. Taste before you serve to check your spices. You probably won’t need more salt but it’s good to check. I served this dish with garlic toast and mashed potatoes for a good, hearty comfort meal. A nice garden salad would pair perfectly too. This is a great meal for a cool fall night.

Yum

Hamburger Steak with Brown Gravy and Onions

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 6 servings

Serving Size: 1 hamburger

Ingredients

1 1/2 pounds ground beef
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sliced onions
2 teaspoons chopped garlic
2 tablespoons flour
1 tablespoon Worcestershire sauce
2 1/2 cups beef broth
Chopped parsley for garnish

Instructions

Combine ground beef, salt, pepper and garlic powder in a medium bowl. Divide meat into 6 even portions and form into patties.
In a large skillet over medium heat cook patties 6-12 minutes per side until internal temperature reaches your desired doneness. When they are done to your liking, remove the steaks and add onions to the pan, cooking for 6 minutes. Add garlic and cook 1 minute. Add flour and cook 2 minutes, stirring constantly. Gradually add broth and Worcestershire sauce. Stir until smooth. Reduce to half, stirring occasionally, about 15 minutes. Return patties to skillet and heat through.
To serve place hamburger steaks on plate and spoon gravy and onions over patty. sprinkle with chopped parsley.

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A few years ago we were traveling through South Carolina and found a Le Creuset factory store! I bought crocks in a lovely shade of purple with the intent of making French onion soup. I finally got to use them with this recipe. It’s week 2 of the 52 Week New Recipe Challenge and I tried a new French onion soup recipe from a cookbook in my collection, The Good Housekeeping Cookbook – Sunday Dinner Collector’s Edition. The weather here in Florida got chilly so I seized the opportunity to make soup. I’ve made a few French onion soup recipes in the past but this one will go into my recipe box. It is necessary to have oven-proof bowls so you can melt the cheese. Of course, I use only the best Vidalia onions when they are available in my grocery store.

French onion soup takes time to make. Patience is key. If you want it for lunch, and want to eat at 12:30, don’t start cooking at noon! Plan for a little longer than 2 hours, prep and cook time, with this recipe.

French Onion Soup

4 tablespoons butter

6 medium onions, thinly sliced, I prefer Vidalia

1/4 teaspoon salt

4 cups water

1 can (14.5 ounces) beef broth

1/4 teaspoon dried thyme

4 diagonal slices (1/2-inch thick) French bread

4 ounces Gruyère or Swiss cheese, shredded (1 cup)

In a non-stick, 12-inch skillet, melt butter over medium-low heat. Add onions, salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

Transfer onions to 5 quart Dutch oven. Add 1/2 cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in Dutch oven. Add remaining 3 1/2 cups water, broth and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

Preheat oven to 400 degrees F. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5 minutes. Place four ovenproof bowls in jelly roll pan for easier handling. Spoon soup evenly into bowls and top with toasted bread, slightly pressing bread into soup. Sprinkle shredded cheese (Gruyère or Swiss) evenly on top. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

Makes about 5 cups or 4 first course servings.

Hamburger Steak with Brown Gravy and Onions

French Onion Soup

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