Hamburger Steaks Tomato Gravy (Printer-Friendly)
Ground beef patties simmered in flavorful tomato gravy with herbs and spices.
# What You’ll Need:
→ Hamburger Steaks
01 -
1 pound ground beef
02 -
½ teaspoon salt
03 -
½ teaspoon black pepper
04 -
½ teaspoon onion powder
05 -
½ teaspoon garlic powder
→ Tomato Gravy
06 -
3 tablespoons unsalted butter
07 -
3 tablespoons all-purpose flour
08 -
2 cups chicken stock
09 -
1 teaspoon granulated sugar
10 -
Salt and black pepper, to taste
11 -
14.5 ounce can Italian diced tomatoes with basil, garlic, and oregano
# Steps to Follow:
01 -
In a bowl, combine ground beef with salt, black pepper, onion powder, and garlic powder. Mix gently by hand until seasonings are evenly distributed, taking care not to overwork the meat. Shape mixture into four patties approximately ½ inch thick.
02 -
Heat a frying pan over medium-high heat until hot. Sear the patties for 4 to 5 minutes on each side until well browned. Remove patties and set aside; they will finish cooking in the gravy. Reserve pan drippings in a separate container.
03 -
Reduce heat to medium. Add 3 tablespoons butter to the pan (or 3 tablespoons of reserved pan drippings). Stir in flour and whisk continuously for 3 to 4 minutes until the roux turns a golden brown color.
04 -
Gradually whisk in chicken stock and continue to whisk for 2 to 3 minutes until the gravy begins to thicken slightly. Stir in sugar, salt, and black pepper, tasting to adjust seasoning.
05 -
Pour in diced tomatoes with their juices. Increase heat to bring mixture to a gentle boil, whisking occasionally to thicken the gravy further. Adjust salt and pepper if necessary, exercising caution as the sauce will be hot.
06 -
Return hamburger steaks to the pan, reduce heat to medium-low, and simmer uncovered for 10 to 15 minutes until steaks are fully cooked and the gravy has thickened and reduced.
07 -
Serve the hamburger steaks smothered with tomato gravy. Recommended accompaniment: buttered egg noodles or mashed potatoes.
# Helpful Hints:
01 -
For richer flavor, you may substitute butter with the reserved pan drippings when making the roux, ensuring a total of 3 tablespoons of fat.