Produce
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1 large yellow onion, thinly sliced
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1 green bell pepper, thinly sliced
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1/2 red bell pepper, thinly sliced
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2 cloves garlic, minced
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2 tablespoons fresh parsley, chopped (optional)
Meat
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1 pound ground beef (80/20)
Pantry / Dry Goods
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2 tablespoons all-purpose flour
Liquids
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2 cups beef broth
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1 tablespoon Worcestershire sauce
Oils & Fats
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2 tablespoons oil (or use beef drippings)
Spices & Seasonings
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
Season the ground beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Gently mix just until combined, then form into oval patties and press a slight indent in the center. Let them rest for about 10 minutes so they hold together.
Heat a large skillet over medium-high heat and add oil. Sear the patties on both sides until deeply browned, about 3–4 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the onions and cook for 2–3 minutes, then add the bell peppers. Continue cooking until the vegetables are tender and slightly caramelized, about 8–10 minutes. Add the garlic and cook for 30 seconds.
Sprinkle the flour over the vegetables and stir well, letting it cook for about 1 minute. Slowly pour in the beef broth while stirring, then add the Worcestershire sauce. Bring to a simmer and let the gravy thicken.
Return the hamburger steaks to the skillet, nestle them into the gravy, reduce the heat to medium-low, cover, and simmer for 10–15 minutes until the patties are cooked through and tender.
Spoon the onion and bell pepper gravy over the top, finish with parsley if using, and serve hot.
The Weeknight Table 
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