Southern Smothered Hamburger Steak with Vidalia Onion Gravy
Granny’s Pot on the Stove: The Weeknight Skillet
Work salt, black pepper, and a handful of crushed crackers into the ground chuck, pressing a thumb into the center of each thick patty so they sear flat instead of puffing in a hot cast-iron skillet. Smothering means trapping that seared meat under a mountain of sweet Vidalia onions; as the slices collapse into the beef drippings, let the onions cook down in the rendered beef fat to build a gravy. Spoon the dark gravy over a plate of white rice and leave the skillet in the sink.
Ingredients
- ground chuck (80/20 or 85/15)1 1/2 lb
- saltine crackers1/2 cup
- whole milk1/4 cup
- egg1 large
- Worcestershire sauce1 tbsp
- garlic powder1 tsp
- onion powder1 tsp
- seasoned salt1 tsp
- black pepper1/2 tsp
- olive oil1 tbsp
- Vidalia or sweet yellow onions2 large
- unsalted butter2 tbsp
- all-purpose flour3 tbsp
- low-sodium beef broth2 cup
- Worcestershire sauce1 tsp
Method
- 01
Hydrate the cracker crumbs and gently mix the beef patties.
In a large bowl, combine the crushed saltines and milk, letting them sit for two minutes to absorb the liquid and guarantee a juicy steak. Add the beaten egg, one tablespoon of Worcestershire sauce, garlic powder, onion powder, seasoned salt, and black pepper, whisking to combine. Crumble in the ground chuck and use your hands to gently toss until just mixed, taking care not to overwork the meat.
- 02
Shape the meat into oval patties and press a dimple into the center of each.
Divide the mixture into four to six equal portions and form them into 3/4-inch thick ovals. Press a shallow indentation into the center of each patty with your thumb so they remain flat as the meat cooks and contracts.
- 03
Sear the patties in a hot cast-iron skillet to build a crust.
Heat the olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the patties undisturbed for about 4 minutes until a dark, rich crust forms, then flip and sear for another 3 minutes. Remove them to a plate, leaving all the rendered beef fat in the pan.
- 04
Soften and caramelize the sliced onions in the beef drippings.
Reduce the heat to medium and melt the butter into the pan drippings. Toss in the sliced Vidalia onions, cooking and stirring occasionally for 8 to 10 minutes until they are deeply softened, sweet, and lightly caramelized.
- 05
Create the roux and simmer the onion gravy.
Sprinkle the flour evenly over the onions and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while whisking constantly to prevent lumps, scraping up the browned bits from the bottom of the pan. Stir in the remaining teaspoon of Worcestershire sauce and bring to a gentle simmer until it thickens into a glossy gravy.
- 06
Smother the partially cooked steaks in the gravy and simmer until tender.
Nestle the hamburger steaks back into the onions and gravy, pouring in any resting juices from the plate. Cover the skillet tightly, reduce the heat to medium-low, and simmer gently for 15 to 20 minutes until the beef is cooked through and meltingly tender.
Notes
Serve with something to soak up the gravy.
This dish is canonically served over a mountain of buttery mashed potatoes, though steamed white rice or egg noodles are completely acceptable alternatives.
From Cook Southern Food.