Seasoned ground beef patties, dredged lightly in flour, then pan fried, onions caramelized in the drippings in which a tomato-based gravy is created, and the patties returned to finish.
Hamburger Steaks in Tomato Gravy
Hamburger Steaks and Gravy is a go to for me and a favorite meal for my meat and potatoes hubby.
It's super easy to make, tastes great and is a filling, belly warmin', delicious meal.
As much as we love tomato gravy here in the South, trading the classic brown gravy for a tomato-based version is a natural transition.
It's super easy to make, tastes great and is a filling, belly warmin', delicious meal.
As much as we love tomato gravy here in the South, trading the classic brown gravy for a tomato-based version is a natural transition.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
What you'll need:
- Hamburger patties
- Seasoned salt, freshly ground black pepper and garlic powder
- All-purpose flour
- Yellow or sweet Onion, certainly Vidalia, when they're in season
- Chicken stock or broth - I'm using water with Better than Bouillion base
- A can of diced tomatoes - you can use plain or seasoned
- 1 cup room temperature water, or as needed
Here's how to make my Hamburger Steaks in Tomato Gravy.
Heat the cooking oil over medium high in a large heavy-bottomed stainless skillet. I had some frozen burgers on hand so I'm using those today, though you can certainly make up fresh hamburger patties as well. Just add the seasonings to the meat before you shape the patties, otherwise, season patties on both sides with the seasoned salt, pepper and garlic powder. Dip each patty into 2 tablespoons of the flour on both sides and add to the skillet.
Cook patties until browned on both sides.
Remove and set aside.
Half and slice the onion for a total of about 3 cups sliced.
Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly.
Whisk together the chicken stock, dash of Worcestershire sauce and the remaining flour.
Stir in tomatoes. I'm just using a standard can of Muir Glen, though you can use whatever your favorite is, including seasoned versions.
Pour the broth and flour mixture into the skillet, stirring constantly, until mixture begins to thicken.
Add water only if needed to thin to desired consistency.
Return the hamburger steaks to the skillet.
Turn to coat. Cover and cook for about 20 minutes longer, or until patties are completely cooked through, 160 degrees F on an instant read thermometer.
Serve with mashed potatoes or another starch and a green vegetable or salad.
For more of my favorite ground beef recipes, check out this collection on my Pinterest page!
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