Hamburger Steaks with Onion Gravy

Ingredients

1 lb. ground beef
1 egg
1/3 cup bread crumbs
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. onion powder
1 clove garlic, minced
1 tsp. Worcestershire sauce
1 tbsp. oil
1 1/2 cups thinly sliced onion
2 tbsp. all-purpose flour
1 cup beef broth
1/2 tsp. salt

Directions

Serve and Enjoy: Serve the hamburger steaks hot, smothered in the rich onion gravy. Enjoy with your favorite sides!

Prepare the Patties: In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce until well combined. Form the mixture into thick patties.

Cook the Patties and Onions: Heat the oil in a large skillet over medium heat. Add the beef patties and sliced onions to the skillet. Fry until the patties are nicely browned on both sides and the onions are softened. Remove the patties from the skillet and set aside, keeping them warm.

Make the Gravy: Sprinkle the flour over the onions and drippings in the skillet. Stir in the flour with a fork, scraping up the browned bits from the bottom of the skillet. Gradually mix in the beef broth, stirring constantly to prevent lumps. Season the gravy with the remaining salt. Simmer and stir over medium-low heat for about 5 minutes, or until the gravy thickens.

Simmer the Patties: Reduce the heat to low. Return the beef patties to the skillet, covering them with the gravy. Cover the skillet and let it simmer for another 15 minutes, allowing the flavors to meld and the patties to soak up the delicious gravy.

History of Hamburger Steaks with Onion Gravy

Hamburger steaks, also known as Salisbury steaks, have a rich history rooted in American cuisine. The concept of hamburger steaks originated from the practice of Hamburg, Germany, where minced beef was shaped into patties and cooked. Immigrants brought this culinary tradition to the United States in the 19th century, where it evolved into a beloved American dish.

Origins and Evolution

Hamburg, Germany: In the early 1800s, sailors from the German port city of Hamburg introduced the idea of minced beef steaks to the United States. These “Hamburg steaks” were seasoned and often served raw or lightly cooked, a nod to the traditional “Frikadellen” in Germany.
American Adaptation: As the dish gained popularity in the U.S., it underwent several transformations. By the late 19th century, it became common to cook the minced beef thoroughly and serve it with gravy. This adaptation was partly due to concerns about food safety and partly because Americans preferred cooked meat.
Salisbury Steak: In the 1880s, Dr. James H. Salisbury, an American physician, promoted a diet that included minced beef patties as a health food. He believed that such steaks, when thoroughly cooked, were easy to digest and beneficial for health. The term “Salisbury steak” was coined, and the dish became associated with comfort and nutrition.
Onion Gravy Addition: The pairing of hamburger steaks with onion gravy became popular in the early 20th century. Onions, being readily available and inexpensive, added a depth of flavor to the dish. The gravy, made from pan drippings, flour, and broth, enhanced the taste and provided a rich, savory complement to the beef patties.

Cultural Significance

Hamburger steaks with onion gravy have become a staple in American diners and home kitchens, embodying the essence of comfort food. The dish’s simplicity, affordability, and hearty nature make it a favorite for families and individuals seeking a satisfying meal.

Modern Variations

Today, hamburger steaks with onion gravy are enjoyed in various forms across the United States. They can be served with mashed potatoes, rice, or vegetables, and the recipe is often adapted to include different seasonings and ingredients. Despite these variations, the core concept of a well-seasoned beef patty with rich onion gravy remains the same.