Hamburger Steaks in Tomato Gravy
Seasoned ground beef patties seared and simmered in a rich tomato gravy with caramelized onions and chicken stock. Classic comfort food with savory, slightly tangy flavors from the tomato and Worcestershire. Serve for weeknight dinners or casual family meals. This version combines the browning technique of traditional steaks with ground beef's affordability and quick cooking time.
Ingredients
- 2 tablespoon cooking oil, bacon drippings, olive oil, canola, or vegetable
- 4 to 6 ground beef patties
- ¼ teaspoon seasoned salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- ½ teaspoon garlic powder
- 2 ¼ tablespoon all-purpose flour, divided usecornstarch1:1gluten-freegluten-free
removes wheat, adds cornstarch
- 1 large yellow or sweet onion, halved and sliced, about 3 cups
- 1 14.5 ounce can diced tomatoestomato sauce1:1tomato
removes texture, adds smoother consistency
- 1 cup chicken stock or broth
- 1 dash Worcestershire sauce
- 1 cup room temperature water, as needed(optional)
Instructions
- 1
Heat cooking oil in a large lidded skillet over medium-high heat.
- 2
Season patties on both sides with salt, pepper, and garlic powder.
- 3
Coat each patty in flour and cook until browned on both sides; set aside.
- 4
Add sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly.
- 5
Stir in diced tomatoes.
- 6
Whisk together chicken stock, Worcestershire sauce, and remaining flour until smooth; pour into skillet and stir constantly until thickening begins. Add water if needed to reach desired consistency.
- 7
Return patties to skillet, turn to coat, and cover.
- 8
Cook covered for about 20 minutes until patties reach 160 degrees F.
Tips
Browning patties in flour creates a flavorful crust and helps thicken the gravy; do not skip this step for better texture and flavor development.
Stir the stock mixture constantly when pouring to prevent lumps; whisk first for smoothness before adding to hot skillet.
Use an instant-read thermometer to ensure patties reach 160 degrees F for food safety; this prevents overcooking and drying out the meat.
Good to Know
Cover and refrigerate up to 4 days. Reheat covered in skillet over medium heat with a splash of water to restore gravy consistency.
Prepare patties and store covered up to 1 day before cooking. Brown patties up to 8 hours ahead; reheat gently before simmering in gravy.
Serve over mashed potatoes, egg noodles, or rice with a green vegetable or salad alongside.
Common Mistakes
Skip the flour coating to avoid a thin, watery gravy that won't properly coat the patties.
Cook uncovered to avoid a soupy result; the lid traps steam and keeps the gravy concentrated.
Overcrowd the skillet when browning patties to avoid steaming instead of searing; work in batches if needed.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use freshly ground beef or does it need to be store-bought patties?
Either works. Freshly ground beef offers better texture and flavor control; shape into 4-6 patties about 3/4 inch thick. Store-bought patties are faster but check for added binders or sodium.
What if the gravy is too thick or too thin?
For thick gravy, add water a tablespoon at a time and stir well. For thin gravy, make a slurry of 1 tablespoon flour and 2 tablespoons cold water, whisk in, and simmer 2 minutes to thicken.
How long can I keep leftovers and can I freeze them?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months; thaw overnight in refrigerator and reheat gently on stovetop with a splash of water to restore gravy consistency.