Hamburger Steak with Onion Gravy

Making Hamburger Steak with Onion Gravy Ahead

Keeps in the fridge for up to 3 days. Reheat gently in the gravy.

How to Make Hamburger Steak with Onion Gravy

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1. Mix the beef, panko, egg white and pepper in a bowl until just combined. Shape into 4 oval patties about 2 cm thick.

   Mark done

2. Heat the oil in a large frying pan over medium-high heat. Brown the patties for 3 minutes a side and lift them onto a plate.

   Mark done Start 3 min timer

3. Cook the onions in the pan for 6 minutes, until soft and golden. Add the thyme and cook for 1 minute.

   Mark done Start 6 min timer

4. Whisk the cornflour mixture, mustard and stock together and pour into the pan. Simmer for 2 minutes until it thickens, return the patties and cook for 8 minutes, until the centres reach 71°C. Scatter with the parsley.

   Mark done Start 2 min timer

Worth Knowing

• Shape the patties with wet hands; the mixture is sticky.
• Keep the heat at a gentle simmer once the gravy goes in so that the patties do not toughen.
• If the gravy is thin, simmer it uncovered for 2 minutes more.

Serving Ideas

Steamed white rice · Steamed green beans · Shredded cabbage with lemon

Swaps and Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Hamburger Steak with Onion Gravy

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.