Save This Recipe

We'll email this post to you, so you can come back to it later!

Okay, picture this: it’s a Tuesday night, your feet are tired, the fridge looks like a crime scene, and honestly? You’re just over it. That’s exactly the kind of night this recipe was born from.

I had a pack of ground beef, a wilting bunch of dill, and zero energy for anything remotely complicated. So I did what I always do when dinner feels like a chore — I made something warm, creamy, and comforting that didn’t require much thinking. And y’all… these Hamburger Cream Steaks hit the spot in ways I didn’t expect.

They’re rich but not heavy, savory but herby, and the sauce? Lord have mercy — you’ll want to mop it up with bread, mashed potatoes, or just your finger (no judgment here).

Why You’ll Keep Coming Back to This One

Tastes like a hug in gravy form
One skillet. That’s it. No casserole dishes, no fancy gadgets.
You probably already have everything you need
The dill gives it this little pop — like a whisper of summer in a winter dish
Leftovers? Even better the next day (they always are, aren’t they?)

A Few Notes Before We Start

Let’s break it down real quick — no need to overthink this.

Ground Beef
I use 80/20 because it stays juicy without falling apart. You could go leaner if that’s your thing, but hey, this dish is already a creamy situation, so we’re not pretending it’s diet food.

Breadcrumbs
I usually reach for plain ol’ store-brand breadcrumbs, but panko or even crushed-up crackers work. Heck, I’ve used a slice of sandwich bread in a pinch and nobody noticed.

Onion
Grated gives you the best texture — blends into the meat like it was always meant to be there. But if you hate grating, just dice it small and call it a day.

Dill
Fresh is lovely. But dried works too. I’ve used both, depending on what’s hanging around in the crisper. The key is using it — it makes the whole dish sing.

Heavy Cream
Go full-fat or go home. Just kidding (sort of). Half-and-half will work, but it’s not quite the same.

Let’s Make It — Step-by-Step (With a Little Sass)

1. Mix the Patties
Throw your beef, breadcrumbs, grated onion, cream, egg, salt, and pepper into a bowl. Don’t get wild here — just mix it till it holds together. Overmixing is how you get hockey pucks. Nobody wants that.

Shape into 4 thick patties and flatten them just a little. Not too much — we’re not making smash burgers.

2. Sear ‘Em
Heat a skillet over medium heat and plop those babies in. Cook 4–5 minutes per side until they’ve got a nice crust. Don’t move them around too much — let them do their thing.

Take them out when they’re cooked through and set aside. Keep the pan — those brown bits at the bottom? Liquid gold.

3. Make the Sauce
In that same skillet, melt your butter and add the finely diced onion. Let it cook low and slow till it’s soft and a little golden — about 5–7 minutes.

Toss in the garlic, let it sizzle for 20 seconds, and then sprinkle in the flour. Whisk it around till it looks like a paste (no lumps, please). Pour in your chicken stock first, whisking as you go, then the cream. Keep stirring. It’ll thicken like a dream.

Add a tablespoon of chopped dill and taste. Season with salt and pepper till it makes your shoulders relax. You’ll know what I mean.

4. Bring It All Together
Gently nestle the patties back into the sauce. Let them simmer for another 4–5 minutes, spooning that sauce over the top every now and then like you care. Sprinkle the rest of the dill over the top and boom — dinner’s ready.

Want to Mix It Up?

You know me — I never make anything exactly the same way twice. Here’s a few ideas if you wanna play:

Add Mushrooms: Sauté them with the onions in the sauce. Earthy, rich, yum.
Make It Spicy: A pinch of chili flakes or a spoon of Dijon mustard will wake things up real fast.
Use Turkey or Chicken: Swap the ground beef for ground turkey and the stock for veggie broth. Lighter, but still cozy.
Double the Sauce: Honestly, why not? It’s the best part anyway.

Leftovers That Make You Excited for Lunch

These keep beautifully in the fridge for up to 3 days. Just pop ’em in a covered dish. When you’re ready to reheat, a skillet on low with a splash of broth or water will keep everything silky. Microwave works too — just do it in short bursts.

You can freeze the patties and the sauce separately if you’re the plan-ahead type. (I’m usually not, but hey, goals.)

Before You Go…

If you try this one, will you do me a favor? Drop a comment and tell me how it went. Did your kids ask for seconds? Did your spouse lick the plate? Did you sneak a bite straight from the pan when nobody was looking?

This little blog of mine is all about connection — through food, through stories, through the messiness of dinner at 6pm when the laundry’s still in the washer. I’d love to hear how this recipe found its way to your table.

Big hug and a spoonful of cream sauce,