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In a large bowl, combine the ground beef, diced bell pepper, diced onion, Lipton Recipe Secrets Beefy Onion Soup & Dip Mix, egg, and breadcrumbs. Mix thoroughly by hand until all ingredients are well combined.

Form the meat mixture into approximately 4-5 individual hamburger steak patties, about 1-inch thick.

Heat a large cast iron skillet over medium-high heat until hot. Place the formed hamburger steaks into the hot skillet. Cook until well browned on one side, about 4-6 minutes.

Flip the patties and brown the other side for another 4-6 minutes. Once browned, remove the hamburger steaks from the skillet and set them aside on a plate.

Reduce the heat to medium. Add the sliced onion to the same skillet, utilizing the rendered fat and browned bits from the patties. Sauté the onions until softened, about 3-5 minutes.

Sprinkle the all-purpose flour over the softened onions in the skillet. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.

Gradually pour the beef broth into the skillet, stirring constantly with a whisk to prevent lumps and create a smooth gravy base. Bring the gravy to a simmer.

Add a few drops of Grace Browning liquid for color, if desired, and stir well. Sprinkle in the Fires & Smoke Spices & Sauces Onion Butter All-Purpose Blend (or your preferred seasoning) and stir again.

Return the browned hamburger steaks to the simmering gravy in the skillet. Reduce heat to low, cover, and let the patties cook through and the gravy thicken, about 8-10 minutes.

To serve, place a portion of mashed potatoes on a plate. Spoon a generous amount of the onion gravy over the mashed potatoes. Place one hamburger steak on top of the mashed potatoes and gravy. Serve with a side of green beans and dinner rolls, if desired.


In a large bowl, combine the ground beef, diced bell pepper, diced onion, Lipton Recipe Secrets Beefy Onion Soup & Dip Mix, egg, and breadcrumbs. Mix thoroughly by hand until all ingredients are well combined.

Form the meat mixture into approximately 4-5 individual hamburger steak patties, about 1-inch thick.

Heat a large cast iron skillet over medium-high heat until hot. Place the formed hamburger steaks into the hot skillet. Cook until well browned on one side, about 4-6 minutes.

Flip the patties and brown the other side for another 4-6 minutes. Once browned, remove the hamburger steaks from the skillet and set them aside on a plate.

Reduce the heat to medium. Add the sliced onion to the same skillet, utilizing the rendered fat and browned bits from the patties. Sauté the onions until softened, about 3-5 minutes.

Sprinkle the all-purpose flour over the softened onions in the skillet. Stir constantly for 1 minute to cook out the raw flour taste, creating a roux.

Gradually pour the beef broth into the skillet, stirring constantly with a whisk to prevent lumps and create a smooth gravy base. Bring the gravy to a simmer.

Add a few drops of Grace Browning liquid for color, if desired, and stir well. Sprinkle in the Fires & Smoke Spices & Sauces Onion Butter All-Purpose Blend (or your preferred seasoning) and stir again.

Return the browned hamburger steaks to the simmering gravy in the skillet. Reduce heat to low, cover, and let the patties cook through and the gravy thicken, about 8-10 minutes.

To serve, place a portion of mashed potatoes on a plate. Spoon a generous amount of the onion gravy over the mashed potatoes. Place one hamburger steak on top of the mashed potatoes and gravy. Serve with a side of green beans and dinner rolls, if desired.
