Directions
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In a large mixing bowl, combine the ground beef with the bread crumbs, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Use your hands to mix it gently; avoid overmixing, which can lead to tough patties. Shape the mixture into 4-6 equal-sized patties, depending on your preferred thickness.
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Heat the olive oil or butter in a large skillet over medium heat. The oil should shimmer slightly, indicating it’s hot enough to sizzle the patties when they go in.
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Carefully place the shaped patties into the hot skillet. Cook for about 5-7 minutes on each side, depending on the thickness. You want a tremendous golden-brown crust to form, sealing in the delicious juices.
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Once the patties are cooked through and reach an internal temperature of 160°F (70°C), remove them from the skillet and let them rest on a plate. This will allow the juices to settle inside while you prepare the gravy.
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In the same skillet, you’ll find a wealth of flavor in the drippings left from the patties. Add the flour directly into the skillet, stirring constantly for about 1 minute, scraping up any browned bits from the bottom. This mixture, known as a roux, will help thicken your gravy tremendously.
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Slowly pour in the beef broth while continually whisking to avoid lumps. Allow the mixture to simmer and thicken, which should take about 5 minutes. Taste and adjust the seasoning if necessary, adding salt and pepper as needed.
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To serve, place the hamburger steaks on a plate and generously ladle the gravy over the top. If desired, garnish with chopped fresh parsley for a touch of color and flavor.
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