Beef Steak and Gravy: Ground Beef Patties in Rich Sauce
This beef steak and gravy consists of ground-beef patties cooked in a smooth sauce of beef broth and grape juice. Control your heat to ensure the patties sear at 200°C (400°F) before you simmer them. This initial crust provides the depth of flavour needed for the final dish. Let the patties rest for 5 minutes after shaping to ensure they firm up and hold their form during the searing process.
Beef Steak and Gravy: Ground Beef Patties in Rich Sauce
Recipe cardIngredients
Watch how it's made
Instructions
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Mix the meat
Combine the ground beef, breadcrumbs, beaten egg, Worcestershire sauce, salt and pepper in a large bowl. Mix gently with your hands until just blended. Avoid over-mixing to ensure the patties remain tender.
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Shape and rest
Divide the mixture into four equal portions and roll each into a 3 cm thick patty. Place the patties on a plate. Let them rest for 5 minutes to firm up, which helps them hold their shape during cooking.
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Sear the beef
Heat the oil in the skillet over 200°C (400°F) until shimmering. Sear the patties for 3–4 minutes on each side until a deep golden brown crust forms. Transfer the patties to a plate and cover loosely with foil to keep them warm.
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Sauté the vegetables
Add the sliced onion and mushrooms to the same skillet. Cook for 5 minutes, stirring occasionally. Wait until the onions are caramelised and the mushrooms are softened to build a deep flavour base.
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Create the roux
Sprinkle the flour over the vegetables and whisk to coat. Cook for 2 minutes. The mixture will darken slightly, creating a light roux that prevents lumps in your final sauce.
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Thicken the gravy
Gradually pour in the beef broth and grape juice while whisking vigorously. Bring the liquid to a gentle simmer and cook for 5 minutes. The gravy is ready when it has reduced and thickened into a smooth consistency.
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Simmer and finish
Return the patties to the skillet and let them simmer in the gravy on low heat for 5 minutes. Ensure the patties reach an internal temperature of 70°C (158°F) for medium doneness. Let the meat rest for 2 minutes before serving to keep the juices inside.
Check the gravy consistency before the final simmer; it should coat the back of a spoon. If it looks too thin, stir in a slurry of one tablespoon flour and one teaspoon water. If it is too thick, add a splash of beef broth to loosen the sauce.
What to serve with it
Place the beef steak and gravy over creamy mashed potatoes for a classic comfort meal. Add steamed green beans or a crisp salad to provide a bright contrast to the rich flavours. You can also serve the dish with rice or crusty bread to soak up the extra sauce.
Storing and reheating
Store leftovers in an airtight container in the freezer for up to 4 weeks. Do not leave the meat at room temperature for more than 2 hours. Reheat in a covered pan over low heat and add a splash of beef broth if the gravy has settled.
Getting the texture right
Rest the patties after searing to prevent juices from escaping, which keeps the meat moist. If the gravy is too thin, stir in a slurry of flour and water. If it is too thick, add a splash of beef broth to reach the desired consistency.
Choosing the cut
Use 500 g of halal ground beef for these patties. Select a leaner cut to reduce the overall fat content of the meal. You can replace the plain breadcrumbs with gluten-free oat breadcrumbs if you require a version of this dish without gluten.
Nutrition per serving
- Calories
- 345
- Protein
- 24.2 g
- Carbs
- 11.5 g
- Fat
- 22.8 g
- Fiber
- 1.2 g
- Sugar
- 3.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What kind of steak is best for steak and gravy?
Use ground beef shaped into patties for this specific version. Ground beef allows you to incorporate binders like egg and breadcrumbs, which ensures the meat stays tender while simmering in the rich gravy.
How to make beef steak gravy?
Sauté onions and mushrooms, then stir in flour to create a roux. Gradually whisk in beef broth and grape juice, simmering until the liquid reduces and thickens into a smooth sauce that coats the back of a spoon.
What type of gravy goes well with steak?
A brown gravy made from beef broth and caramelised onions works best. The savoury depth of the beef broth complements the seared meat, while the onions add a natural sweetness and richness to the sauce.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
