Description
Classic Hamburger Steak with savory mushroom gravy, featuring lean ground beef patties cooked to juicy perfection and served with a rich, flavorful mushroom-onion sauce. Ideal for a comforting dinner served over mashed potatoes and green vegetables.
Ingredients
Units
Scale
For the Hamburger Steaks:
- 1 1/4 pounds (570 grams) ground beef 90% lean
- 1 large egg
- 1/4 cup (30 grams) dried breadcrumbs
- 1/2 cup yellow onion, finely diced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
For the Gravy:
- 3 tablespoons butter
- 8 ounces (225 grams) mushrooms, sliced (white or cremini)
- 1 medium yellow onion, thinly sliced
- 1 clove garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups (350 ml) beef broth (can substitute chicken broth)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Chopped fresh parsley to garnish
Instructions
- Prepare the Meat Mixture: In a large bowl, combine ground beef with egg, breadcrumbs, finely diced onion, Italian seasoning, salt, and pepper. Mix gently without overworking the meat to maintain tenderness. Form the mixture into 4 to 5 oval patties approximately ½ inch thick.
- Cook the Patties: Heat olive oil in a skillet over medium-high heat. Cook each patty for about 5 minutes on each side until they are well browned and reach an internal temperature of 160°F (71°C). Once done, remove patties onto a plate, cover with foil, and set aside to keep warm.
- Sauté Vegetables for Gravy: Using the same skillet, melt the butter. Add sliced mushrooms and thinly sliced onions, cooking for 4 to 5 minutes until the onions are translucent and mushrooms are softened.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the Roux Base: Sprinkle the flour over the mushroom and onion mixture and cook for 30 seconds, stirring constantly to avoid lumps.
- Add Broth and Simmer: Gradually whisk in beef broth to the skillet. Bring the mixture to a boil, then reduce to a simmer for 3 minutes until the sauce thickens to a glaze-like consistency.
- Season Gravy: Stir in Worcestershire sauce, salt, and black pepper to adjust the flavor.
- Combine Patties with Gravy: Return the cooked hamburger steaks to the skillet and spoon the mushroom gravy over them. Cook together for an additional 5 minutes to heat through and allow flavors to meld.
- Serve: Remove from heat, garnish with fresh chopped parsley, and serve the hamburger steaks with mushroom gravy over mashed potatoes accompanied by steamed broccoli or green beans.
Notes
- Using 90% lean ground beef provides a classic flavor with minimal grease; alternatively, ground turkey can be used, but the internal temperature should reach 165°F (74°C) to ensure safety.
- Add shredded cheese or crumbled bacon into the meat mixture for enhanced salty and smoky flavor.
- Top cooked hamburger steaks with grated Swiss cheese, letting residual heat melt it over for a creamy finish.
- You may substitute chicken broth for beef broth in the gravy if preferred or use homemade broth for added depth.
- Make ahead: Mix the meat in the morning and refrigerate up to 8 hours before forming patties and cooking, which saves prep time.
- Storage: Keep any leftover patties and gravy in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- This recipe yields 4 to 5 patties, fitting well for 6 servings as stated.
