For the hamburger steaks:

1 pound ground beef

½ teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon garlic powder

For the tomato gravy:

3 Tablespoons butter (or bacon grease or use leftover grease from hamburger steaks)

3 tablespoons flour

2 cups chicken stock, or vegetable stock or water

1 teaspoon sugar

salt and pepper, to taste

14.5 ounce can Italian diced tomatoes (seasoned with basil, garlic & oregano)

For the hamburger steaks:

In a bowl, combine ground beef with salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four hamburger steaks (about ½ inch thick).

Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are not cooked through, they will finish cooking in the gravy). Pour off pan drippings into a cup or bowl.

For the gravy:

Reduce frying pan temperature to medium then add 3 tablespoons butter to the pan.

Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is golden brown.

Add chicken stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Whisk in sugar, salt and pepper to taste. This is really important. I like a good bit of pepper and it’s important you taste it to get it right.

Pour in diced tomatoes (with juices). Turn heat up until mixture comes to a gentle boil. Whisking occasionally. This will help thicken the gravy. Again, taste for seasoning and add salt and pepper if necessary (careful – it’s hot!)

Next, add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat is fully cooked and gravy has reduced and thickened.

*found recipe on https://www.thecountrycook.net/