Prep Time 10 mins – Cook Time 20 mins – Servings 4
1 1/2 pounds ground beef
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon ground mustard
1 small onion, thinly sliced
1 (10.5-ounce) can French onion condensed soup
1 (.87-ounce) packet brown gravy mix
1/2 cup water
1 tablespoon Worcestershire sauce
Crumble ground beef in a large bowl and sprinkle with garlic powder, onion powder, salt, pepper and ground mustard. Blend well. (I like to use a fork. It keeps you from overworking the mixture, which can produce a tough hamburger steak.) Divide the mixture into 4 equal amounts (or more if you want smaller steaks) and form into patties.
Place a skillet over medium-high heat. Once the pan is hot, place steaks in the skillet and allow them to cook without touching them for about 4 minutes. Flip them over and cook an additional 4 minutes. (Get a nice dark brown color on them; that’s where the flavor is.) Remove from the pan and allow the steaks to rest on paper towels.
Drain all but about 2 tablespoons of grease from the pan. Put the pan back on the heat and add sliced onions. Cook until just translucent — about 3 minutes. Add undiluted onion soup, gravy mix and water; stir well. Bring to boil, reduce heat to a simmer, and stir in Worcestershire sauce. Add hamburger steaks to the pan and cook until they are done to your liking.