Description
This Hamburger Cream Steaks recipe features juicy ground beef patties cooked to perfection and served in a rich, creamy dill sauce. The combination of tender hamburger steaks with a luscious cream sauce infused with fresh dill makes for a comforting and satisfying dinner that's easy to prepare in under 40 minutes.
Ingredients
Scale
For the Hamburger Steaks
- 1.3 pounds ground beef
- 4 tablespoons breadcrumbs
- 1 large onion, finely diced or grated
- 2 tablespoons heavy cream
- 1 large egg
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Cream Sauce
- 2 tablespoons unsalted butter
- 1 small onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 2 tablespoons chopped fresh dill, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Hamburger Mixture: In a large bowl, combine the ground beef, breadcrumbs, finely diced or grated onion, heavy cream, egg, kosher salt, and freshly cracked black pepper. Mix gently until just combined to avoid overworking the meat.
- Shape the Patties: Divide the mixture into 4 equal portions. Shape each portion into a ball and then flatten them to about 1/2 inch thickness. Set the formed patties aside while you prepare the skillet.
- Cook the Hamburger Steaks: Heat a nonstick skillet over medium-high heat. Cook the patties for 4 to 5 minutes on each side until nicely browned and cooked through. Remove the hamburger steaks from the pan and place them on a clean plate.
- Make the Cream Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the diced small onion and cook for 5 to 7 minutes until golden and softened. Add the minced garlic and cook for about 20 seconds until fragrant.
- Thicken the Sauce: Season the onion and garlic with kosher salt and freshly cracked black pepper. Stir in the all-purpose flour and whisk continuously until any lumps dissolve and the flour is fully incorporated.
- Add Liquids to the Sauce: Reduce the heat to medium-low. Gradually whisk in the low-sodium chicken stock, followed by the heavy cream. Continue whisking until the sauce thickens and becomes smooth.
- Incorporate Dill and Patties: Stir in 1 tablespoon of the chopped fresh dill into the sauce. Nestle the cooked hamburger steaks back into the sauce. Let everything simmer gently for 4 to 5 minutes to meld the flavors.
- Final Seasoning and Serve: Taste the sauce and add more kosher salt and freshly cracked black pepper if needed. Garnish with the remaining tablespoon of fresh dill before serving. Enjoy the creamy, flavorful hamburger steaks hot.
Notes
- To make this dish gluten free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
- For a lighter version, replace heavy cream with half-and-half or a lower-fat cream alternative.
- If fresh dill is not available, dried dill can be used; use about 1 teaspoon dried dill for the 2 tablespoons fresh dill called for.
- Make sure not to overmix the ground beef to keep the hamburger steaks tender and juicy.
- The chicken stock can be substituted with beef stock or vegetable stock for different flavor variations.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 150 mg
