If you’re looking for a dish that combines rich flavors, hearty ingredients, and the kind of comfort only a home-cooked meal can provide, this Hamburger Steak And Gravy recipe is a must-try. These savory hamburger steaks simmered in a flavorful gravy are perfect for serving over rice or mashed potatoes. Let’s dive into the details!
Ingredients For Classic Hamburger Steak And Gravy:
- 3 pounds hamburger meat
- 2 tablespoons garlic pepper
- 2 tablespoons Tony Chachere’s Creole Seasoning
- 2 tablespoons black pepper
- 3 cups chopped onion, celery, and bell pepper mix
- 2 tablespoons minced garlic
- 2 cups mushrooms, sliced
- 1 envelope gravy mix
- 4 cups water
- 6 beef bouillon cubes
- 3 dried bay leaves
- 2 tablespoons dried basil
Instructions For The Perfect Hamburger Steak And Gravy:
Season and Prepare the Hamburger Patties:
In a mixing bowl, combine the hamburger meat with garlic pepper, Tony Chachere’s Creole Seasoning, and black pepper. Using your hands, mix thoroughly to evenly distribute the spices. Roll the meat into 3-inch balls, then flatten to form patties.
Cook the Patties:
Heat a large griddle or skillet over medium-high heat. Cook the patties until they are browned on both sides and mostly cooked through. Remove from the skillet and set aside. Reserve 3-4 tablespoons of grease for the next step.
Prepare the Base for the Gravy:
In a large Dutch oven, heat the reserved grease over medium heat. Add the onion, celery, and bell pepper mixture, cooking until soft and translucent. Stir in the minced garlic and sliced mushrooms. Cook for an additional 2 minutes, or until the garlic is fragrant.
Create the Gravy:
Add the beef bouillon cubes to the vegetable mixture and stir until dissolved. In a small bowl, whisk the gravy mix into 4 cups of water, then pour this mixture into the Dutch oven. Stir well to combine.
Season and Simmer:
Add bay leaves, dried basil, and additional seasonings to taste (garlic pepper, Tony’s, and black pepper). Bring the gravy to a boil, then reduce the heat to medium-low. Gently place the hamburger patties into the gravy, ensuring they are submerged. Simmer for 20-30 minutes, allowing the flavors to meld.
Serve and Enjoy:
Remove the bay leaves before serving. Spoon the gravy and patties over a bed of fluffy rice or creamy mashed potatoes for a meal that’s as satisfying as it is delicious.
Tips for Success:
- Customize the spice level: If you prefer less heat, reduce the amount of Tony Chachere’s Creole Seasoning. For more kick, add a pinch of cayenne pepper.
- Make it your own: Add your favorite vegetables, like carrots or peas, to the gravy for extra texture and flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This recipe is a crowd-pleaser, ideal for family dinners or cozy gatherings with friends. With its rich gravy, tender patties, and classic Southern flavors, it’s sure to become a favorite in your home. Bon appétit!
Hamburger Steak and Gravy
Equipment
- Mixing Bowl For combining the ground meat and seasonings.
- Large Skillet or Griddle To brown the hamburger patties.
- Dutch Oven For cooking the gravy and simmering the patties.
- wooden spoon or spatula To stir and sauté the vegetables and gravy.
- small mixing bowl To whisk the gravy mix with water.
- Measuring Cup For the water used in the gravy.
- knife and cutting board For chopping vegetables (if not using a pre-chopped mix.)
- Tongs or Spatula To handle the patties while cooking.
- serving spoon For serving the finished dish.
- Rice Cooker or Potato Masher If preparing rice or mashed potatoes as a side.
- Herb Scissors For garnishing with fresh herbs.
Ingredients
- 3 Pounds Hamburger Meat
- 2 Tablespoons Garlic Pepper
- 2 Tablespoons Tony Chachere's Creole Seasoning
- 2 Tablespoons Black Pepper
- 3 Cups Chopped Onion, celery and bell pepper mix
- 2 Tablespoons Minced Garlic
- 2 Cups Mushrooms, sliced
- 1 Envelope Gravy Mix
- 4 Cups Water
- 6 Beef Bouillon Cubes
- 3 Dried Bay Leaves
- 2 Tablespoons Dried Basil
Instructions
- In a mixing bowl, combine meat with garlic pepper, Tony's and black pepper. Using hands, mix thoroughly.
- Roll meat into 3 inch balls and then flatten to form a patty.
- Cook patties on a large griddle or skillet until browned on both sides and mostly cooked through. Set aside. Reserve 3-4 tablespoons of grease.
- Add reserved grease to a large dutch oven and cook onion mixture until soft and transparent.
- Add minced garlic and mushrooms and cook about 2 minutes or garlic is until fragrant.
- Add bouillon cubes and stir.
- In a small mixing bowl whisk gravy mix into water and then add to onions and bouillon cubes.
- Add additional garlic pepper, Tony's and black pepper to taste, bay leaves and basil. Bring to a boil.
- Reduce heat to a medium low and add hamburger patties. Allow to cook an additional 20-30 minutes.
- Serve over rice or mashed potatoes.
Very good.
Looks delicious
That looks so good.I’m going to make it.
Delicious
Yummy 😋
Thanks for sharing easy meals for working mother’s. You work so hard, don’t know you do it. Enjoy your weekend with your sister and family ❤️
Gonna try this tweaked a bit… on a sodium restricted diet… I have no salt Tony Chathere’s Creole seasoning I use… I will use black pepper & garlic powder… the mixture of garlic & pepper together has alot of sodium. Instead of gravy mix & boulon I’ll use no sodium beef both. Luv hamburger steak… wish I could have it with gravy