Teresa G


This is my recipe for flavorful beef patties smothered in a rich, homemade beef gravy; no packaged gravy involved. It's carnivore comfort food!


★★★★★ 4 votes

8 portions
40 Min
40 Min
Pan Fry


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1 c
all-purpose flour (*reserve extra for gravy)
1 tsp
1/4 tsp
ground black pepper


1/2 tsp
Montreal steak seasoning
1/2 tsp
salt, plain (*see note)
1/2 tsp
seasoned salt (such as Lawry's)
1/2 tsp
wild porcini sea salt (*see note)
1/4 tsp
garlic powder
1/8 tsp
ground black pepper
2 Tbsp
1/2 c
onions, small chopped
2 lb
ground beef


2 Tbsp
vegetable oil


1 1/2 Tbsp
reserved oil from frying
2 1/2 to 3 Tbsp
*reserved flour dredge mixture
1 can(s)
beef broth (14.5 oz.)
2 tsp
soy sauce
1 pinch
freshly ground black pepper



  • 1(*NOTE: If wild porcini sea salt is not available, increase plain salt by equal amount.)
  • 2In large bowl, combine Montreal steak seasoning, seasoned salt, wild porcini salt, plain salt, garlic powder and ground black pepper; add 2 tablespoons mayonnaise; mix well; add chopped onions; mix.
  • 3(Food service plastic gloves are advised.) Add ground beef; mix thoroughly by hand; form mixture into 8 fairly equal-sized hamburger patties and place on a large plate or platter; set aside, or cover and refrigerate, until ready to dredge in flour.
  • 4To prepare dredge mixture, in a shallow dish, mix together 1 cup flour, 1 teaspoon salt and 1/4 teaspoon pepper.
  • 5Working with one patty at a time, place patty in flour mixture; turn to coat all sides; place patty back on plate; repeat until all patties are coated. Reserve remaining flour for gravy.
  • 6Preheat oven to 350ºF.
  • 7To a large skillet, add 2 tablespoons vegetable oil; place over medium-high heat.
  • 8When oil is hot, add patties to skillet.
  • 9Pan-fry patties until browned on both sides (patties do not need to be fully cooked as they will continue cooking in oven,) about 3 to 4 minutes per side.
  • 10Remove browned patties and place in single layer in a 9"x13" or smaller baking dish.
  • 11Remove skillet from heat; pour grease out of skillet, retaining about 1 1/2 tablespoons of the grease with the brown bits.
  • 12Add 2 1/2 tablespoons of the reserved flour to the grease; using a large, heat-proof spoon or spatula, blend together as much as possible (some of the flour will not be blended and that's okay).
  • 13Return to heat; slowly stir in 1 can of beef broth, smoothing any clumps of flour; bring to simmer, stirring constantly to avoid lumps as gravy thickens.
  • 14Remove from heat; add 2 teaspoons soy sauce and pinch of freshly ground black pepper; stir well; pour gravy over patties in dish.
  • 15Cover dish with aluminum foil.
  • 16Bake at 350ºF for 30 minutes. Serve hot. (Serve with mashed potatoes, noodles or rice or over toasted bread.)
  • 17Cover and refrigerate leftovers.

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