This post may contain affiliate links. Please read my disclosure policy.
Forget the fancy steaks and expensive dinners out, today I’m keeping it humble with this Poor Man’s Steak and Onion Gravy! Think juicy beef patties simmering away in a savory onion gravy that’s honestly good enough to drink (but please don’t actually drink it, tempting as it is).
If you’re looking for something hearty, comforting, and budget-friendly, this recipe was my go-to back when “fancy dinners” meant adding extra gravy. Poor Man’s Steak, meet onion gravy—my husband’s secret weakness. It might not be gourmet, but it’s definitely marriage material!
Before You Start
- Patty perfection: Don’t go overboard mixing your beef, less handling keeps your patties tender and juicy. Shape gently, this isn’t the time to squeeze out your frustrations.
- Breadcrumb know-how: Regular breadcrumbs are my go-to, but panko works just fine if that’s what you have hanging in your pantry.
- Gravy secrets: Patience is key! Let those onions fully caramelize to get that nice and deep flavor. Trust me, it’s worth it.
- Taste as you go: I like to taste as I go, whether it’s the patties or the gravy, but be conservative. At the end, give it another taste and adjust with salt and pepper if you need to. Everyone’s taste buds and broth brands differ.
Ingredients You’ll Need
- Ground Beef: Lean ground beef around 85-90% is your sweet spot, juicy without being greasy.
- Breadcrumbs and egg: Your binding buddies. These 2 ingredients keep your patties intact while cooking.
- Onions: The sweeter the better. Go for yellow onions, they caramelize beautifully.
- Beef broth: I always opt for low sodium or no sodium added broth, this keeps you in control of the saltiness.
- Worcestershire sauce: Adds that subtle, tangy and umami kick we all secretly love.
First, combine the ground beef, breadcrumbs, eggs, seasonings, and Worcestershire sauce gently, no aggressive kneading, unless tough patties are your thing.
Now, shape the mixture into 4 even oval patties, keep them fairly thin so they cook evenly. Don’t overpack them, looser patties stay juicy and tender.
Tip: Wet your hands slightly when forming the patties, this stops the meat from sticking to your hands.
Heat a skillet over medium heat until nice and hot, you should hear that perfect sizzle when the patties hit the pan. Cook the patties for 4 to 5 minutes per side until beautifully browned. Don’t worry if they’re not cooked through, they’ll simmer in the gravy later. Transfer them to a plate and set aside.
Tip: Do NOT clean out the pan after browning, we want those crispy bits at the bottom for extra flavor.
This is where your patience pays off. In the same skillet, melt the butter and sauté the onions until golden and slightly sweet. It takes about 5 to 7 minutes, if not longer, resist rushing, caramelized onions are key to a rich gravy.
Sprinkle the flour directly over the onions, stir well, and cook for another minute to get rid of that raw flour taste. Keep Stirring to avoid lumps so that you get a smooth gravy.
Now, gradually whisk the beef broth into the skillet, scraping up any tasty bits stuck to the pan. Add the Worcestershire sauce, salt and pepper, then simmer gently until the gravy is thick and glossy. This should take about 5 minutes.
Tip: Taste the gravy now and adjust seasoning to your liking, because bland gravy is a kitchen tragedy.
Time to nestle those browned patties into the gravy and make sure to spoon some of that sauce over the top. Cover and simmer on low for 10 minutes. This allow the patties to soak up some of that gravy flavor. And that’s it, you’re done. I like to garnish mine with a bit of fresh parsley and you’re ready to serve.
How To Serve
I highly recommend serving these patties on a bed of creamy mashed potatoes (the fluffier, the better). Rice works wonders, too, soaking up every last drop of that irresistible gravy. Here are some other sides you can serve this dish with:
Frequently Asked Questions
Can I freeze Poor Man’s Steak?
Absolutely! But freeze cooked patties and gravy separately in airtight containers up to 3 months. Reheat slowly on the stove top or gently in the microwave.
Can I use ground turkey or chicken?
Sure, you can. Just note that the patties will be quite a bit dryer and leaner. Also, adjust cooking times a smidge to prevent dryness.
No Worcestershire sauce, what now?
No stress, swap it out with soy sauce or steak sauce. Even a dash of ketchup would work, if that’s your jam.
How do I store leftovers?
If you’re lucky enough to have leftovers, they will last beautifully for 3 to 4 days in the fridge in an airtight container. Reheat gently in a skillet or microwave, and add a splash of broth to loosen the gravy if needed.
Try These Next
- Instant Pot Salisbury Steak
- Italian Style Hamburger Steak
- Rissoles
- Vegetable Fritters
- Salisbury Steak
Poor Man’s Steak with Onion Gravy
Ingredients
For the steak patties:
- 1 pound ground beef
- ½ cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
For the gravy:
- 1 tablespoon butter
- 1 large onion sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth low sodium
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a bowl, mix ground beef, breadcrumbs, egg, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Shape into 4 oval patties.
- Heat a skillet over medium heat and cook the patties for 4-5 minutes per side until browned. Remove and set aside.
- In the same skillet, melt butter and add sliced onions. Sauté for 5 minutes until caramelized.
- Sprinkle flour over the onions and stir well. Gradually whisk in beef broth, Worcestershire sauce, salt, and pepper. Let simmer for 5 minutes until thickened.
- Return patties to the skillet, cover, and simmer for 10 minutes. Serve with mashed potatoes or rice.
Tips & Notes:
- Ground Beef: Leaner beef works best—85-90% lean ensures juicy patties without excess grease.
- Caramelizing Onions: Don’t rush! Proper caramelization deepens gravy flavor immensely.
- Gravy Thickness: Adjust gravy thickness easily—too thick, add broth; too thin, simmer a bit longer.
- Freezing & Storage: Patties and gravy freeze separately beautifully for easy meals later. Thaw overnight in the fridge, then gently reheat.
