This dish makes a wonderful dinner. The hamburger patties are juicy and presented with an onion and mushroom brown gravy which is also homemade. This is the kind of dozy homestyle meal you’d get at a diner but this version is even tastier!
You can pair the hamburger steaks and gravy with mashed potatoes, egg noodles or rice. The gravy has vegetables in it but you can also cook more to serve on the side if you want to. And if you aren’t keen on mushrooms just omit them from the gravy.
It’s best to avoid any super-lean meat since beef with some fat content makes it juicier and more flavorful. Ground chuck is a great choice and if your meat has sufficient fat then you don’t have to add butter or oil to the pan in order to cook it without sticking.
Why You’ll Love the Recipe:
These hamburger steaks are so juicy and delicious and the mushroom and onion gravy is also wonderful. It makes a great midweek dinner.
How to Serve It:
Mashed potatoes go well with these patties or perhaps you’d prefer egg noodles or even some boiled white rice.
Can You Make It Ahead?
Yes, you can warm it back up later.
Variations and Substitutions:
Feel free to omit the mushrooms if you don’t like them. You can use any kind of meat you like, such as ground chuck or ground sirloin.
Ingredients needed:
- Ground beef
- Minced onion
- Breadcrumbs
- Egg
- Salt
- Worcestershire sauce
- Yellow mustard
- Black pepper
- Garlic powder
FOR THE GRAVY:
- Unsalted butter
- Olive oil
- Onions
- Baby bella or button mushrooms
- French onion soup
- All-purpose flour
- Low-sodium beef broth
- Salt and black pepper, to taste
- Chopped fresh parsley or thyme, for garnish
Enjoy!
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator or up to 3 months in the freezer if you thaw it overnight before reheating.
Hamburger Steaks with Homemade Mushroom Gravy
These hamburger steaks are so juicy and delicious and the mushroom and onion gravy is also wonderful. It makes a great midweek dinner.
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 1½ pounds ground beef
- ¼ cup minced onion
- ¼ cup breadcrumbs
- 1 large egg
- ½ teaspoon salt
- 2 teaspoons worcestershire sauce
- 2 teaspoons yellow mustard
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
FOR THE GRAVY:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 thinly sliced small yellow onions
- 8 ounces sliced baby bella or button mushrooms
- 10½ ounce can French onion soup
- 2 tablespoons all-purpose flour
- 1 cup low-sodium beef broth
- Salt and black pepper, to taste
- Chopped fresh parsley or thyme, for garnish
Instructions
- Mix the ground beef with the breadcrumbs, egg, garlic, onion, mustard, worcestershire sauce, salt, and black pepper in a bowl.
- Shape it into 6 patties.
- Heat a tablespoon of oil in a skillet and sear the beef patties on both sides.
- Remove them to a plate and cover to keep warm.
- Heat the rest of the oil with the butter in the same skillet and saute the onion and mushrooms in there for 10 minutes.
- Sprinkle in the flour and cook, stirring all the time, for another minute or two.
- Add the broth and soup slowly and scrape the pan bottom with a wooden spoon to remove any stuck-on bits.
- Once the gravy mixture is thick, add the patties back into the pan.
- Simmer for 10 minutes or until the patties are cooked through.
- Serve, sprinkled with chopped fresh herbs if liked.
- Cook Time: 35 minutes
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
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