Description
This classic Hamburger Steak with mushroom gravy is a comforting and hearty dish featuring juicy, 90% lean ground beef patties cooked to perfection and smothered in a rich, savory mushroom and onion gravy. Perfect served over mashed potatoes with steamed vegetables for a traditional home-style meal.
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) breadcrumbs (dried, not fresh)
- 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 (for garnish)
Instructions
- Prepare the Meat Mixture: In a large bowl, combine the ground beef with the egg, breadcrumbs, finely diced onion, Italian seasoning, salt, and black pepper. Mix gently to combine, careful not to overwork the meat to keep the patties tender.
- Form Patties: Divide the mixture into 4-5 oval-shaped patties about ½ inch thick, ensuring even sizing for consistent cooking.
- Cook the Patties: Heat olive oil in a skillet over medium-high heat. Cook the patties for about 5 minutes on each side until well browned and an internal temperature of 160°F (71°C) is reached. Remove patties, cover with foil, and set aside to keep warm.
- Sauté Mushrooms and Onions: In the same skillet, melt the butter. Add the sliced mushrooms and thinly sliced onion. Sauté for 4-5 minutes until the onions become translucent and the mushrooms soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Create the Gravy Base: Sprinkle the flour over the mushroom mixture and cook, stirring constantly, for 30 seconds to eliminate the raw flour taste.
- Add Broth and Thicken: Gradually whisk in the beef broth, bringing the mixture to a boil. Reduce heat and simmer for about 3 minutes until the gravy thickens to a glaze-like consistency.
- Season the Gravy: Stir in Worcestershire sauce, salt, and pepper, adjusting seasoning to taste.
- Combine Patties and Gravy: Return the hamburger steaks to the skillet, spooning the gravy over them. Simmer together for 5 additional minutes to meld flavors and ensure patties are heated through.
- Garnish and Serve: Remove from heat, garnish with chopped fresh parsley, and serve hot over mashed potatoes with steamed broccoli or green beans.
Notes
- Using 90% lean ground beef reduces excess grease while maintaining classic flavor. Ground turkey can be substituted, adjusting cooking temperature to 165°F (74°C) for safety.
- Enhance the patties by adding shredded cheese or crispy bacon for extra smoky, salty flavor.
- For an indulgent finish, top the cooked steaks with grated Swiss cheese allowing it to melt from residual heat.
- Chicken broth can replace beef broth in the gravy for a lighter taste, or use homemade broth to utilize leftovers.
- Make ahead by mixing the meat mixture up to 8 hours in advance and refrigerating; form patties just before cooking if preferred.
- Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 2 months.
- This recipe yields 6 servings, making it ideal for families or meal prepping.
