Hamburger Steak with Onion and Mushroom Gravy

Hamburger Steak with Onion and Mushroom Gravy

This recipe offers juicy hamburger steaks smothered in a flavorful gravy packed with savory onions and mushrooms.

Ingredients:

• For the patties:

  • 1 pound ground beef (80/20 lean-to-fat ratio is recommended)
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon smoked paprika
  • 1 large egg, lightly beaten
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon breadcrumbs (optional)
  • 1 tablespoon vegetable oil

• For the gravy:

  • 3 tablespoons unsalted butter
  • 1 small onion, thinly sliced
  • 1 clove garlic, sliced
  • 10 ounces baby bella mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth, hot
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh parsley, roughly chopped (optional)

Instructions:

1. Make the patties: In a large bowl, combine ground beef, mustard, paprika, egg, garlic, salt, and pepper. If using, add breadcrumbs and mix gently with your hands until just combined. Don’t overmix, or the patties will become tough.

2. Shape the mixture into 4 evenly sized patties.

3. Heat vegetable oil in a large skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes per side, or until browned and cooked through (160°F internal temperature). Remove the patties from the pan and set aside on a plate.

4. Make the gravy: While the pan is still hot, melt butter over medium heat. Add the onions and sliced garlic, and cook for about 10 minutes, or until softened and lightly golden.

5. Sprinkle the flour over the onions and garlic, and cook for 1 minute, stirring constantly, to absorb the fat and create a roux.

6. Slowly whisk in the hot beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the gravy thickens slightly.

7. Add the sliced mushrooms to the gravy and simmer for another 2-3 minutes, or until softened.

8. Season the gravy with additional salt and pepper to taste.

Serving:

• Return the cooked hamburger patties to the pan with the gravy. Spoon the gravy over the patties and simmer for another minute or two to heat through.
• Garnish with chopped fresh parsley (optional) and serve with mashed potatoes, rice, or your favorite side dish.

Tips:

• For a richer gravy, use some of the drippings from the cooked patties when making the roux.
• You can substitute ground turkey or chicken for the ground beef if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.