Description
Hamburger Cream Steaks are juicy ground beef patties cooked to perfection and served with a rich, creamy dill sauce. This comforting dish blends savory flavors with a velvety cream sauce, perfect for a hearty dinner.
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 ground beef, breadcrumbs, finely diced or grated onion, heavy cream, egg, salt, and pepper. Mix gently until just combined to avoid tough patties.
- Shape the Hambugers: Divide the mixture into 4 equal portions. Shape each portion into a ball and then flatten into patties about 1/2 inch thick. Set them aside for cooking.
- Cook the Hamburger Steaks: Heat a nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes on each side until browned and cooked through. Transfer the cooked patties to a clean plate and set aside.
- Make the Cream Sauce: In the same pan, melt the unsalted butter over medium heat. Add the finely 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 salt and pepper. Sprinkle in the flour while whisking continuously to avoid lumps. Cook for about a minute until the flour smell dissipates.
- Add Liquids to the Sauce: Lower the heat to medium-low. Slowly whisk in the low-sodium chicken stock first, followed by the heavy cream. Continue whisking until the sauce thickens to a creamy consistency.
- Finish the Sauce: Stir in 1 tablespoon of the chopped fresh dill. Nestle the cooked hamburger steaks into the sauce and let them simmer together for 4 to 5 minutes to meld flavors.
- Season and Serve: Taste the sauce and hamburger steaks; adjust salt and pepper to your liking. Garnish with the remaining 1 tablespoon of fresh dill. Serve hot and enjoy your comforting hamburger cream steaks!
Notes
- For a lighter option, substitute some or all of the heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- If you prefer a gluten-free version, use gluten-free breadcrumbs and flour alternatives such as rice flour or cornstarch for the sauce thickening.
- Fresh dill is key for the signature flavor, but if unavailable, dried dill can be used in lesser amounts.
- Be careful not to overmix the hamburger meat to keep the patties tender.
- Allowing the patties to rest briefly before serving helps them stay juicy and absorb the sauce flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 38 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 160 mg
