Hamburger Steaks with Marsala
Like a marriage of Salisbury steak and chicken marsala, this dish features juicy beef patties, scented with onion, garlic and herbs, seared until browned, and then braised in a satiny marsala sauce.
This dish is so easy to make, it’s perfect for any busy night. Here’s the simple process: Combine ground beef, dried herbs, onion/garlic powder, salt and pepper. Shape the mixture into patties. Sear in olive oil and then add marsala wine and beef broth. Simmer until the patties are cooked the way you like them.
This dish is gluten-free because we thicken the sauce with cornstarch. Traditional sauces and gravies are often thickened with flour (and often at the beginning of cooking since they start with a butter-flour roux). Those are wonderful sauces; but also murky looking. I love the way cornstarch thickens a sauce while keeping it clear. Plus, you can add cornstarch at the end, just before serving – which means you can get the sauce as thin or as thick as you want, depending on how much cornstarch you use.
What herbs do you need to season the patties? These patties are seasoned with dried parsley, thyme, onion powder, and garlic powder. I love the combination of floral and savory flavors. That said, you can use pretty much any herb you want – great additions would be oregano, basil, and rosemary. You can also use any herb blend, such as Italian or Mediterranean seasoning.
Is there a substitute for the marsala wine? If you don’t have marsala wine, you can use sherry wine or vermouth instead. If you prefer cooking without alcohol, replace the marsala wine with more beef broth.
How long should you cook your hamburger steaks? We like our hamburger steaks pink in the middle, so I braised the seared patties for 3 to 5 minutes and then pulled them from the heat. For more fully cooked meat, braise the patties in the sauce until you reach the doneness you prefer. If you want them completely cooked through, halve the patties crosswise (making them half as thick) and finish braising them that way.
Hamburger Steaks with Marsala
Ingredients
- 1 pound lean ground beef
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup marsala wine
- 1 cup beef broth
- 1 tablespoon cornstarch
Equipment
Instructions
- In a large bowl, combine the beef, dried parsley, thyme, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into four equal patties, each about 1-inch thick.
- Heat the oil in a large skillet over medium-high heat. Add the patties and cook until browned on both sides. Transfer the patties to a plate.
- Add the marsala wine to the same skillet over medium-high heat. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Whisk the cornstarch into the beef broth until it’s fully dissolved. Add the mixture to the pan and bring to a simmer. Return the beef patties to the pan with any accumulated juices from the plate.
- Simmer for 3 to 5 minutes, until the sauce thickens and the patties are cooked to your liking (for fully cooked patties, cook longer or halve them crosswise and continue cooking)