Hamburger Steak, a southern classic for umpteen years. The hamburger is seasoned well, typically shaped into steaks, coated with flour and fried in a little oil. And don't forget to save the drippings to make the creamy gravy.
In the last three years, I've noticed in the blog world how many ways you can make Hamburger Steak. This old fashioned American classic dish is packed with flavor and doesn't break the bank,
At my house growing up, Mother called it Hamburger Patties With Gravy. When I came into the Little family, this was one of the first meals I had, and I must say the words Hamburger Steak With Creamy Gravy had a whole new meaning to me. My Mother-in-law shaped all the hamburger meat into one large 2-inch high square, and then she would put a layer of salt and pepper on the top and the bottom of the meat. Then she would cut the steaks in the shape of a little rectangle, and then dredge them in flour, and salt and pepper again. Her secret to mouthwatering steaks was to layer the seasonings (a woman with a lot of wisdom).
When I started making Hamburger Steak With Creamy Gravy, I added a few more seasonings than just salt and pepper and made mine into round patties or steak finger shape, but there was no changing the gravy. She would make it from the drippings in the bottom of the skillet with a little flour and milk,
This recipe is simple, but the gravy is what wows me--it just keeps in all that juiciness of the meat. Hope you have some of this Hamburger Steak With Creamy Gravy real soon, because I know you are going to enjoy it!
Hamburger Steak With Creamy Gravy
1 1/2 lbs. hamburger (recommend 85/15)
salt and pepper to taste
1/2 teaspoon ground coriander
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2-3/4 cup flour
salt and pepper
1/2-1 cup vegetable oil
3-4 tablespoons flour
2-3 cups milk (1/2 whole milk and half and half)
salt and pepper
In a medium bowl mix the hamburger with salt and pepper, coriander, onion powder, and garlic powder; shape into patties and place on a plate; set aside.
Heat the oil (1/2 inch) in a large iron skillet over medium heat. Dredge (coat) patties in flour and salt and pepper; set on a platter.
Fry in oil until they are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the drippings in the skillet.
Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the milk and stir with a whisk.
Season with salt and pepper (and some of the same seasonings in the meat if you like).
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes (or serve patties on a platter and pour gravy over steaks). I have done it both ways and it is equally delicious.
This recipe can be seen at these linky parties here! Also, this recipe and others may be seen at Weekend Potluck.
This recipe first published May 2011. Updated October 2015.