Print

Hamburger Steak in Creamy Dill Sauce

Hamburger steak in creamy dill sauce served over mashed potatoes in a cast iron skillet
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy, pan-seared hamburger steaks smothered in a rich and creamy dill sauce. A comforting one-pan dinner ready in 35 minutes – perfect served over mashed potatoes or egg noodles.

Ingredients

Scale
  • 1 lb ground beef (85/15 blend recommended)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup milk
  • 1 large egg, lightly beaten
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil, for searing
  • 2 tbsp unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup heavy cream
  • 2 tbsp fresh dill, chopped
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine ground beef, panko breadcrumbs, milk, egg, grated onion, minced garlic, salt, and pepper. Mix until just combined – do not overwork the meat.
  2. Shape into 4 equal oval patties, about 1/2 inch thick.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the hamburger steaks 3 to 4 minutes per side until deep golden-brown. Do not press down on the patties. Remove and set aside.
  4. Reduce heat to medium. Melt butter in the same skillet. Add chopped onion and cook 3 to 4 minutes until softened. Add garlic and cook 1 minute until fragrant.
  5. Sprinkle flour over the onion and garlic. Whisk constantly for 1 minute to cook out the raw flour taste.
  6. Slowly pour in beef broth in a steady stream while whisking continuously. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes.
  7. Stir in heavy cream, fresh dill, and Dijon mustard. Season with salt and pepper to taste.
  8. Return hamburger steaks to the skillet. Reduce heat to low, cover, and simmer 8 to 10 minutes until internal temperature reaches 160 degrees F.
  9. Garnish with extra fresh dill and serve hot over mashed potatoes, egg noodles, or rice.

Notes

  • Use 85/15 or 80/20 ground beef for the juiciest results. Leaner blends produce dry patties.
  • Do not press down on patties while searing – this releases the juices and dries out the meat.
  • Substitute sour cream or Greek yogurt for heavy cream for a tangier sauce – stir in off the heat to prevent curdling.
  • Fresh dill is strongly recommended but 1 tsp dried dill can be substituted.
  • The sauce thickens as it cools. Add a splash of beef broth when reheating to loosen it.
  • Store leftovers in an airtight container in the refrigerator up to 3 days or freeze steaks and sauce separately up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/hamburger-steak/