Hamburger Steak and Gravy with Mashed Potatoes

You ever just want a big, cozy dinner that feels like home? This is that kind of meal. Hamburger steak with gravy and mashed potatoes—total comfort food.

It’s juicy, it’s saucy, and those mashed potatoes soak up all the goodness. I grew up eating this, and now I make it when I need something warm and filling. It’s simple, but it hits just right.

No fancy ingredients—just real, hearty food that makes you feel good. The gravy is rich, the steak is tender, and the mashed potatoes are creamy like a dream.

Wanna make it with me? I’ll walk you through every cozy step. Let’s bring this comfort classic to your kitchen tonight.

Why You’ll Love This Recipe

• Comfort Food at Its Best: Rich gravy and tender beef patties over creamy mashed potatoes—classic and satisfying.
• Budget-Friendly: Uses pantry staples and ground beef to create a full, filling meal.
• One-Pan Simplicity: The steaks and gravy come together in the same skillet for easy cleanup.
• Customizable: Add mushrooms, spices, or herbs to make it your own.
• Meal-Prep Friendly: Holds up well in the fridge for reheating during the week.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Servings:
Serves about 4 people as a full meal.

Difficulty:
Beginner-friendly. Easy steps and simple ingredients, no advanced cooking techniques required.

Required Kitchen Tools

• Large skillet or cast-iron pan
• Saucepan (for mashed potatoes)
• Mixing bowls
• Spatula or wooden spoon
• Potato masher or hand mixer
• Measuring spoons and cups

Ingredients

For the Hamburger Steaks

• 1 ½ pounds ground beef (80/20 for flavor)
• ½ cup panko breadcrumbs (optional, for structure)
• 1 large egg
• 1 packet onion soup mix
• ½ teaspoon garlic powder
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• 2 teaspoons Worcestershire sauce
• ½ teaspoon dried oregano
• 1 tablespoon olive oil (for searing)

For the Gravy

• 2 tablespoons butter
• 1 medium onion, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• ½ teaspoon black pepper
• ½ teaspoon Cajun seasoning (optional, for a little kick)
• ½ teaspoon browning seasoning (optional, for color)
• ½ cup sliced mushrooms (optional)

For the Mashed Potatoes

• 2 pounds russet potatoes, peeled and cut into chunks
• ½ cup warm milk (or cream)
• ⅓ cup sour cream
• 3 tablespoons melted butter
• Salt, to taste

How to Make Hamburger Steak and Gravy with Mashed Potatoes (Step-by-Step Instructions)

1. Make the Hamburger Steaks

1. Mix the Steak Patties:
   In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, onion soup mix, garlic powder, seasoned salt, black pepper, Worcestershire sauce, and dried oregano. Use clean hands or a spoon to gently mix until everything is just combined. Avoid overmixing to keep the patties tender.
2. Shape the Patties:
   Divide the mixture into 4 equal portions and form into oval-shaped patties about ¾-inch thick.
3. Sear the Steaks:
   Heat olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4–5 minutes on each side until browned. They don’t need to be fully cooked through yet—just nicely seared. Transfer to a plate and set aside.

2. Prepare the Onion Gravy

1. Cook the Onions (and Mushrooms if using):
   In the same skillet, reduce heat to medium. Add butter and the sliced onions. Cook for 8–10 minutes, stirring occasionally, until the onions are soft and golden. If using mushrooms, add them now and cook for another 3–4 minutes.
2. Make the Roux:
   Sprinkle in the flour and stir to coat the onions. Cook for about 1 minute to remove the raw flour taste.
3. Build the Gravy:
   Slowly pour in the beef broth while stirring, then add Worcestershire sauce, black pepper, Cajun seasoning (if using), and browning seasoning. Simmer for 2–3 minutes until slightly thickened.

3. Simmer the Steaks in Gravy

1. Add Patties Back In:
   Return the seared hamburger steaks to the skillet, nestling them into the gravy.
2. Simmer to Finish Cooking:
   Cover and simmer on low for 15–20 minutes. The patties should be cooked through (internal temp 160°F), and the gravy will continue to thicken slightly. Stir gently if needed to prevent sticking.

4. Make the Mashed Potatoes

1. Boil the Potatoes:
   Add potato chunks to a large saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until fork-tender.
2. Mash and Mix:
   Drain the potatoes well. Return them to the pot. Add warm milk, sour cream, melted butter, and a pinch of salt. Mash until smooth or slightly chunky, depending on your preference. Taste and adjust seasoning.

How to Serve Hamburger Steak and Gravy

This dish is best enjoyed warm, plated with a generous scoop of mashed potatoes and a hamburger steak nestled on top. Spoon the onion gravy over everything — the creamy potatoes soak it up beautifully.

Here are some ways to round out the meal:

• With a vegetable side: Try steamed green beans, roasted carrots, or buttery corn on the cob.
• Over rice or egg noodles: If you want a change from potatoes, the gravy also works well over rice or pasta.
• Topped with herbs: A sprinkle of chopped parsley or chives adds color and freshness before serving.

Variations

• Add Mushrooms: Stir in sliced mushrooms with the onions for added depth and texture.
• Make it Spicier: Add a pinch of red pepper flakes or more Cajun seasoning to the gravy.
• Use Ground Turkey: Swap the beef for ground turkey for a lighter version.
• Gluten-Free Option: Skip the panko and use almond flour or gluten-free breadcrumbs, and ensure your soup mix and broth are gluten-free.

Storing and Reheating Tips

• Refrigerator: Store leftover hamburger steak and gravy in an airtight container in the fridge for up to 4 days. Store mashed potatoes separately if possible.
• Freezer: You can freeze the hamburger steak and gravy for up to 2 months. Reheat slowly on the stovetop with a splash of water or broth to loosen the gravy.
• Reheating Mashed Potatoes: Add a bit of milk or butter when reheating to bring back the creamy texture. Microwave in short bursts or reheat on the stove over low heat.

Tips and Tricks for Success

• Don’t Overmix the Meat: Mix just until combined to keep the patties tender.
• Use a Meat Thermometer: For juicy, fully-cooked steaks, aim for an internal temperature of 160°F.
• Let the Patties Rest in Gravy: This lets the flavors soak into the meat and keeps everything moist.
• Warm Milk for Potatoes: Always add warm, not cold, milk to mashed potatoes to keep them creamy and fluffy.

Nutrition Information (Per Serving)

Component	Amount
Calories	~560 kcal
Protein	~30g
Carbohydrates	~35g
Total Fat	~32g
Saturated Fat	~14g
Fiber	~3g
Sugars	~4g
Sodium	~900mg

Note: Nutrition values are estimates and may vary based on specific ingredients and portion sizes used.

FAQs

Can I make this ahead of time?
Yes. You can prepare both the hamburger steaks and mashed potatoes a day in advance. Reheat on the stovetop over low heat with a splash of broth or milk to keep it moist.

Can I freeze it?
Yes. Freeze the hamburger steaks and gravy separately in airtight containers. Thaw overnight in the fridge before reheating. Mashed potatoes can be frozen but may have a slightly different texture when reheated.

Can I skip the soup mix?
You can substitute with 2 teaspoons of onion powder, a pinch of garlic powder, and a little extra salt for similar flavor.

How do I make it gluten-free?
Use gluten-free breadcrumbs and flour. Also, check that your soup mix and broth are gluten-free.

Conclusion

This Hamburger Steak and Gravy with Mashed Potatoes recipe brings real comfort to the table. It’s hearty, easy to prepare, and always satisfying—whether you’re cooking for a weeknight dinner or planning meals for the week ahead. The rich onion gravy pairs perfectly with creamy mashed potatoes, and you can always tweak the flavors to fit your preferences. It’s a back-to-basics kind of meal that never gets old.