Hamburger Steaks with Brown Gravy

Hamburger Steaks:

1lb ground beef

½ tsp salt

½ tsp pepper

½ tsp onion powder

½ tsp garlic powder

 

Brown Gravy:

2 tbs pan drippings

2 tbs flour

1 ¾ c. beef stock (or 1 beef bullion cube in 1 ¾ cups water as a substitute)

Salt & pepper to taste

 

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 meat. Shape ground beef into four thin hamburger steaks (about ½ inch thick).  Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). 

 

Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Add salt and pepper to taste.

 

Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.

Serve with white rice or mashed potatoes.