Description
This Hamburger Cream Steaks recipe features tender ground beef patties cooked to perfection and served in a rich, creamy dill sauce. Perfect for a comforting main course, this dish combines savory flavors with a smooth, velvety sauce that will satisfy any craving.
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 1.3 pounds ground beef, 4 tablespoons breadcrumbs, 1 large finely diced or grated onion, 2 tablespoons heavy cream, 1 large egg, kosher salt, and freshly cracked black pepper. Mix gently until just combined to avoid tough patties.
- Shape the Patties: Divide the mixture into 4 equal portions. Shape each portion into a ball and flatten to about 1/2 inch thickness. Set aside while you prepare to cook.
- Cook the Hamburger Steaks: Heat a nonstick skillet over medium heat. Cook the patties for 4 to 5 minutes on each side until nicely browned and cooked through. Transfer the cooked patties onto a clean plate and keep warm.
- Prepare the Cream Sauce Base: In the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add 1 small finely diced onion and cook until golden and softened, about 5 to 7 minutes. Add 1 clove minced garlic and cook until fragrant, about 20 seconds.
- Make the Sauce: Season the onion and garlic with salt and pepper to taste. Stir in 2 tablespoons all-purpose flour, whisking constantly until any lumps disappear. Reduce the heat to medium-low and slowly add 1/2 cup low-sodium chicken stock, followed by 1 cup heavy cream, whisking continuously until the sauce thickens.
- Add Fresh Herbs and Simmer: Stir in 1 tablespoon chopped fresh dill. Nestle the cooked hamburger steaks into the sauce and let everything simmer gently for 4 to 5 minutes to meld the flavors and heat through.
- Final Seasoning and Serve: Taste the sauce and season again with salt and freshly cracked black pepper as needed. Garnish with the remaining 1 tablespoon chopped dill and serve the hamburger cream steaks hot.
Notes
- Use fresh dill for the best flavor in the cream sauce; dried dill can be substituted but use about one-third the amount.
- Do not overmix the hamburger mixture to keep the steaks tender and juicy.
- For a richer sauce, you can substitute half-and-half for the heavy cream but the sauce will be less thick.
- Breadcrumbs help bind the patties, but gluten-free breadcrumbs can be used for a gluten-free variation.
- Serve with mashed potatoes or buttered noodles to complement the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 160 mg
