Hamburger Steak with Onions and Mashed Potatoes

Steps

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Hamburger Steaks with Caramelized Onion Gravy

1. Grate 1 yellow onion into a large bowl, then add 1½ lb ground beef, 2 minced garlic cloves, 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, and ½ teaspoon black pepper; mix gently until just combined. 6 min
2. Divide the beef mixture into 4 equal oval patties about ¾ inch thick, pressing a slight indent into the center of each to prevent puffing. 3 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large heavy skillet over medium-high heat until shimmering, then sear the patties 3–4 minutes per side until a deep brown crust forms; transfer to a plate and set aside. 8 min
4. Reduce heat to medium, add 2 tablespoons unsalted butter to the same skillet, then add the thinly sliced yellow onion and cook, stirring occasionally, for 12–14 minutes until deeply golden and caramelized. 14 min
5. Timing-sensitive step. Sprinkle 2 tablespoons all-purpose flour over the caramelized onions and stir constantly for 1 minute to cook out the raw flour taste. 2 min
6. Pour in 1½ cups beef broth, 1 teaspoon soy sauce, and add 4 fresh thyme sprigs; stir to scrape up any browned bits and bring to a simmer. 3 min
7. Nestle the seared patties back into the gravy, cover, and simmer over medium-low heat for 10 minutes until the patties are cooked through and the gravy has thickened; discard the thyme sprigs. 10 min
8. Spoon the caramelized onion gravy generously over the patties and serve immediately alongside the mashed potatoes. 2 min

Creamy Buttered Mashed Potatoesbase

1. Peel and cut 2½ lb russet potatoes into 2-inch chunks, placing them in a large pot; cover with cold salted water by at least 1 inch. 8 min
2. Bring the pot to a boil over high heat, then reduce to a steady boil and cook the potatoes for 18–20 minutes until completely tender when pierced with a fork. 22 min
3. While the potatoes boil, warm ½ cup whole milk in a small saucepan over low heat until steaming, then remove from heat; cut 4 tablespoons unsalted butter into pieces and let come to room temperature. 5 min
4. Drain the potatoes thoroughly, return them to the hot pot over low heat, and shake for 1 minute to steam off any excess moisture. 2 min
5. Pass the potatoes through a ricer or mash with a potato masher until smooth, then fold in the 4 tablespoons butter, ¼ cup sour cream, and warmed milk until fully incorporated and creamy. 4 min
6. Season with 1 teaspoon kosher salt and ¼ teaspoon white pepper, taste and adjust, then transfer to a serving bowl and top with 2 tablespoons thinly sliced fresh chives if using. 2 min