Hamburger “Steaks” with delicious brown gravy

I remember my Mom making these for my Dad back when I was a kid. I didn’t “get it” when I was younger. How could Dad enjoy these so much? They’re not steak! Ah, what a fool I was. These are delicious. No wonder my Dad loved them (and my Mom) so much! This was the very first time I made them but it sure won’t be the last. My husband Jeff already told me to add them to the meal roster. He loved them too!

Hamburger “Steaks”

1 pound of ground beef

1/2 tsp salt

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

2 Tbsp vegetable oil

Brown Gravy

1/4 cup of pan drippings

1/4 cup flour

2- 14 oz cans of beef broth (I used 2-1/2 cups of Swanson Beef Broth in the carton)

salt & pepper to taste

Instructions:

Making the “steaks”:

Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder. Mix by hand until seasoning is evenly distributed taking care not to over-work the mixture. Shape beef into five thin hamburger patties. Heat vegetable oil in a frying pan over med-high heat. Once the pan is good and hot, cook patties on each side for about 4-5 minutes. Remove patties to a plate and set aside.

Making the gravy:

Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl, measure 1/4 cup of the drippings and then add back to the pan. If you’re short, just use oil or butter to make up the 1/4 cup.

Add flour to the pan and whisk to incorporate. Continue cooking and whisking for about 3-5 minutes or until roux is medium brown.

Add beef stock and continue whisking for 2-3 minutes or until gravy thickens a little (gravy will be thin). Add salt and pepper to taste.

Add hamburger patties back to the gravy, reduce heat to medium-low and continue cooking, uncovered for about 15 more minutes or until meat juices run clear and gravy has reduced and thickened.

Serve with mashed potatoes or rice. Enjoy!