What is the difference between Salisbury steak and hamburger steak?

Hamburger steak is pure seasoned ground beef with minimal fillers, pan-seared and served with brown gravy. Salisbury steak contains breadcrumbs, eggs, and onions mixed into the meat, has a softer meatloaf-like texture, and is typically served with mushroom gravy.

What kind of gravy for hamburger steak?

Traditional hamburger steak is served with brown gravy made from pan drippings, beef broth, and a roux. The gravy should be rich and beefy, not cream-based. Classic brown gravy is most authentic.

Can I use brown gravy mix instead of beef broth?

Yes, but make the gravy directly in your skillet after cooking the steaks to capture the pan drippings. For best results, use beef broth instead of water when preparing the mix, and finish with a tablespoon of butter.

Is brown gravy the same as beef gravy?

Brown gravy and beef gravy are essentially the same thing—both are made from a roux and beef broth or drippings. "Brown gravy" refers to the color achieved through proper roux development.

What is the 3 2 1 rule for gravy?

The 3-2-1 rule is the classic gravy ratio: 3 tablespoons flour, 2 tablespoons fat, and 1 cup liquid. This creates perfectly thickened gravy every time. Simply multiply each component for larger batches.

What makes brown gravy taste better?

Pan drippings from seared meat, properly browned roux, quality beef broth, Worcestershire sauce, and a cold butter finish all elevate brown gravy. Don't skip scraping up the fond (browned bits) from the pan—that's where incredible flavor lives.

Hamburger Steak with Brown Gravy: 7 Easy Steps to the Best Recipe

Name: Hamburger Steak with Brown Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs ground beef (80/20); 1 tsp garlic powder; 1 tsp onion powder; 2 tsp Worcestershire sauce; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp all-purpose flour; 2 cups beef broth; 2 tbsp butter; 2 tbsp vegetable oil

Description

Hamburger steak with brown gravy is a classic comfort food made from seasoned ground beef patties that are pan-seared to perfection and smothered in rich, homemade brown gravy—made even more flavorful by using the rendered fat and pan drippings from the steaks themselves. This budget-friendly weeknight dinner comes together in just 30 minutes and tastes like restaurant-quality comfort food.

Ingredients

Scale

2 lbs ground beef (80/20)

1 tsp garlic powder

1 tsp onion powder

2 tsp Worcestershire sauce

1 tsp salt

½ tsp black pepper

3 tbsp all-purpose flour

2 cups beef broth

2 tbsp butter

2 tbsp vegetable oil

Instructions

Combine ground beef with garlic powder, onion powder, Worcestershire sauce, salt, and pepper. Mix gently with your hands just until combined—don’t overwork the meat or your patties will be tough. Form into 6 oval-shaped patties about ¾-inch thick, making a slight indent in the center of each.
Heat your cast iron skillet over medium-high heat until it reaches 300-350°F. Add 2 tablespoons vegetable oil. Place patties in the hot skillet without crowding. Sear for 4-5 minutes per side until a rich, dark crust forms and internal temperature reaches 160°F.
Transfer cooked hamburger steaks to a plate and tent loosely with foil. This resting period allows juices to redistribute throughout the meat.
Don’t drain that skillet! You should have about 2-3 tablespoons of fat and all those beautiful browned bits in the pan. If you have more than 3 tablespoons of fat, pour off the excess. If you have less, add butter to reach 2-3 tablespoons total. Reduce heat to medium and add 3 tablespoons flour, whisking constantly for 2-3 minutes until the mixture turns golden brown.
Slowly pour in 2 cups of beef broth while whisking constantly to prevent lumps. Scrape up all those browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3-5 minutes until the gravy thickens.
Remove the skillet from heat and whisk in 2 tablespoons of cold butter. Season with additional salt and pepper to taste.
Return the hamburger steaks to the skillet, spooning gravy over the top. Let them warm through for 2-3 minutes, then serve immediately.

Notes

Use 80/20 ground beef for best results—the fat creates superior pan drippings for rich gravy

Don’t skip the searing step at proper temperature (300-350°F) for the Maillard reaction

The 3-2-1 gravy rule (3 tbsp flour, 2 tbsp fat, 1 cup liquid) ensures perfect consistency

If gravy is too thick, add beef broth 2 tablespoons at a time

If gravy is too thin, make a slurry with 1 tbsp flour and 2 tbsp cold water, then whisk in

Serve with mashed potatoes, egg noodles, or rice to soak up the delicious gravy

Nutrition

Serving Size: 1 hamburger steak with gravy
Calories: 385
Sugar: 1 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 7 g
Protein: 32 g
Cholesterol: 105 mg

Keywords: hamburger steak, brown gravy, ground beef, comfort food, weeknight dinner, pan-fried steak, homemade gravy, salisbury steak alternative, easy dinner recipe, budget-friendly meal