This is another “fam favorite” around here…classic hamburger steak and gravy. Watch to end of video (or read instructions well!) to see how I made the gravy with NO lumps – because no thank you! Thanks for watching! Until next time, Happy Cooking…xx, mb

Classic Hamburger Steak and Gravy

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Author: Meredith Bernard

Equipment

• 1 Cast Iron Skillet

Ingredients

• 1 lb ground beef, divided into ¼ lb patties
• 1 small onion
• 3 tbsp butter for sautéing onions and patties
• 1/4 cup all purpose flour
• 1/2 cup water
• 1/2 cup beef broth
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• ⅓4 tsp salt
• 1/4 tsp pepper

Instructions

• Melt butter in skillet, add sliced onion and saute until carmelized. Remove from heat and set aside.
• While onions are cooking, add garlic powder, onion powder, salt and pepper to beef, mix well and then patty into 4 patties.
• Melt 2 tbsp butter in skillet (can use same skillet you cooked onions in) and brown on both sides. Patties are cooked when internal temp reaches 165.
• Remove patties to a plate and discard most of grease, saving a couple tablespoons of drippings for gravy.
• In measuring cup or bowl, add flour and cold water, whisk until completely mixed with no lumps.
• Turn skillet on low, add beef broth and then add flour/water mixture and whisk continuously until thickened. Turn off heat, add patties and onions and serve while hot. Use gravy for patties and as a topping for mashed potatoes, which pair very well with this dish. Add another vegetable and you've got a full course southern comfort meal!