Ingredients
Scale
- 2 lbs ground beef (80/20 blend)
- 1/2 cup plain breadcrumbs
- 1 egg, beaten
- 1 medium onion, finely diced
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups low-sodium beef broth
- 1 cup heavy cream
- 1 onion, sliced
- 1 tsp garlic powder
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, breadcrumbs, beaten egg, diced onion, salt, and pepper. Mix gently until just combined.
- Shape into 6–8 oval hamburger patties and let rest for 5–10 minutes.
- Heat 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear patties for 3–4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt remaining butter and sauté sliced onions until translucent.
- Add flour and cook for 2 minutes to make a roux. Slowly whisk in beef broth, then stir in heavy cream and garlic powder. Simmer until slightly thickened.
- Return patties to skillet, spoon gravy over top, and cover with foil.
- Bake for 45 minutes, then uncover and bake an additional 15 minutes until the gravy bubbles and thickens.
- Let rest for 10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and cornstarch instead of flour.
- Substitute ground turkey for a lighter dish.
- Add a splash of Worcestershire sauce for richer flavor.
- Pairs perfectly with mashed potatoes or buttered noodles.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course, Casserole
- Method: Baked
- Cuisine: American, Amish, Pennsylvania Dutch
- Diet: Halal