Homestyle hamburger steak...need I say more.
- Carbohydrate 10.463560625 g
- Cholesterol 119.397 mg
- Fat 33.8466725 g
- Fiber 0.748231266871095 g
- Protein 30.302125 g
- Saturated Fat 12.9481248125 g
- Serving Size 1 1 Serving (206g)
- Sodium 201.027875 mg
- Sugar 9.71532935812891 g
- Trans Fat 5.16811237500001 g
- Calories 476 calories
Step-by-step
- Mix hamburger, salt, pepper, garlic powder, and flour together. Form into patties. Brown both sides. Remove from skillet.
- Saute the onions in the same pan, adding a small amount of oil if needed.
- After sauteing the onion, remove from skillet.
- Prepare gravy and stated on the instructions, bu also all the boullion cube and salt and pepper.
- When gravy is made, put steaks and onions in the gravy. Simmer for about 30 to 45 minutes, checking often and adding water to keep gravy from becoming too think.
Unlike a traditional thin burger patty designed for rapid cooking over high heat, hamburger steak relies on a prolonged braising phase to break down connective tissue. This specific preparation mimics a classic salisbury steak rather than standard fast-food fare. Achieving the correct doneness requires observing physical cues rather than relying on a digital thermometer, which is difficult to insert accurately into a flat, pan-seared patty.
- Form patties to a uniform thickness of three-quarters of an inch to ensure even searing across the surface without overcooking the interior proteins.
- Brown the beef over medium-high heat for approximately four minutes per side to develop deep Maillard compounds before transferring them to the liquid.
- Test firmness by pressing the center of the patty with an index finger; fully cooked beef yields slight resistance while remaining springy rather than rigid.
- Simmer the patties in the gravy base for 30 to 45 minutes, adding water in small increments to maintain a fluid consistency as starches hydrate.
Dietary adjustments remain straightforward since standard thickeners can be swapped for cornstarch at a 1:2 ratio if wheat flour is excluded. Proper resting off the heat for five minutes allows internal juices to redistribute evenly throughout the meat fibers.
