Hamburger Steaks in Creamy Dill Sauce

The patties are bound with breadcrumbs, egg and Dijon, shaped into ovals and browned in a skillet until they reach 160°F.

In the same pan a small roux thickens beef broth, then sour cream, fresh dill and lemon juice go in off the high heat before the patties return.

Why This Recipe Works

• Breadcrumbs and egg keep the patties tender.
• Cooking the roux for a minute removes the raw flour taste.
• Lowering the heat before the sour cream keeps it from splitting.
• Lemon juice brightens the dill.

How to Make It

1. Patties shaped

   Mix ground beef, plain breadcrumbs, large egg, Dijon mustard, kosher salt, and black pepper. Shape into 4 oval patties.

2. Browned to 160°F

   Heat olive oil in a skillet over medium-high heat. Cook the patties until browned and 160°F; transfer to a plate.

3. Roux

   Reduce heat to medium. Melt unsalted butter, whisk in all-purpose flour, and cook 1 minute.

4. Broth

   Gradually whisk in beef broth and simmer until slightly thickened.

5. Dill cream

   Lower the heat and whisk in sour cream, chopped fresh dill, and lemon juice. Return the patties to the sauce and warm through without boiling hard.

Ingredient Notes

Fresh dill

Two tablespoons, chopped, plus more for the top.

Sour cream

Half a cup, whisked in over low heat.

Ground beef

One pound, shaped into 4 oval patties.

Success Tips

• Press a shallow dent into each patty so it cooks flat.
• Scrape up the browned bits as the broth goes in.
• Keep the sauce below a hard boil once the sour cream is added.

Serving Ideas

Serve with mashed potatoes, buttered noodles or rice to catch the sauce.

Storage and Reheating