Cracker Barrel Hamburger SteakMarye in Your Pressure Cooker
Rich, hearty and loaded with flavor, this Cracker Barrel-style hamburger steak is smothered in onion gravy and cooked to tender perfection in your pressure cooker.
Equipment
- 1 Mixing bowl Large
- 1 Heavy skillet For browning patties and making gravy
- 1 Whisk For mixing gravy
Ingredients
Hamburger Steaks
- 2 pounds lean ground beef
- 1 egg
- ¼ cup Worcestershire sauce
- ⅓ cup breadcrumbs
- ⅓ cup milk
- 1 teaspoon seasoned salt
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
Onion Gravy
- 1 onion sliced
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 cups beef broth
Instructions
Instructions
- Place all ingredients into a bowl and mix well to combine. Mixing with your hands works best here.
- Form mixture into 6 patties.
- Spray a heavy skillet with nonstick cooking spray. Brown each patty on a medium high heat setting for 3 mins per side. Remove from the pan and set aside.
- Add the onions to the same pan. Add a little extra oil if necessary. Sauté until onions start to brown.
- Add butter and let it melt. Once melted, whisk in the flour until it's no longer visible. Cook, whisking constantly for 1 minute.
- Whisk in the beef broth until no flour lumps remain. Bring to a simmer, whisking until thickened. Add the beef patties back into the gravy, cover, and allow it to simmer for 20-30 minutes or until cooked through. Remove from heat and let stand 5-10 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3-4 days refrigerated or freeze for up to 3 months. Reheat in a skillet or microwave. If the mixture is too wet, add extra breadcrumbs. Internal temperature should reach 160°F.