Hamburger Steak

Not the full dish. Form and season the patties up to 2 hours ahead and refrigerate. You must cook and assemble it fresh for the best crust and texture. The cooked gravy can be made a day ahead and gently reheated.

Chicken broth works and will be slightly lighter. You can also use water or even whole milk, which will give a lighter, cream-based gravy. Worcestershire sauce becomes even more important for depth if you choose water.

Too-thick gravy means you either cooked it too long or added too little broth. Add more broth a tablespoon at a time while simmering. Lumpy gravy means you added flour to the onions and did not stir the broth in slowly. Next time, whisk the broth in gradually while stirring.

You can finish them in the oven after searing. After searing both sides, transfer to a 375°F oven for 5–7 minutes until cooked through. Then make the gravy on the stovetop as directed and return the steaks to it.

Mashed potatoes or egg noodles are traditional and perfect for soaking up the onion gravy. A simple side salad or steamed green beans add lightness. Some cooks serve it with white rice.

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 15 minutes, or in a skillet over medium-low heat for 5 minutes, adding a splash of broth if the gravy has thickened. Do not microwave—it dries out the meat.