Hamburger Steak With Onion Mushroom Gravy

A black cast iron skillet holding four hamburger steaks swimming in onion mushroom gravy.

5 from 16 votes

Hamburger Steak With Onion Mushroom Gravy

Hamburger Steak takes the ordinary hamburger patty and molds it into a steak-like shape, browned on the outside and coated in onion and mushroom sauce. Serve each steak with a portion of rice, mashed potatoes, or pasta!

Prep Time8

Cook Time32

Total Time42

Course: Main Course Beef

Cuisine: American

Servings: people

Calories: 284kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 Yellow onion, medium
2 Cloves garlic
1 Sprig Italian Parsley
1 pound Lean Ground Beef
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
¼ teaspoon Ground Black Pepper freshly ground
1 teaspoon Kosher Salt divided
1 Tablespoon Vegetable oil may use canola oil
3 Tablespoons Unsalted butter
8 ounces Cremini Mushrooms sliced
2 Tablespoons All-Purpose Flour
2 cups Beef Broth
1 teaspoon Worcestershire Sauce

Instructions

Thinly slice the yellow onion and mince the 2 garlic cloves. Pick the leaves off from 1 sprig of fresh flat leaf parsley and finely chop them until you have ½ teaspoon.
Add the lean ground beef, onion powder, garlic powder, black pepper to a medium bowl. Use your fingertips to gently combine. Do not overmix.
Divide the mixture into 4 (4-ounce) portions. Form each into a patty that's about ½-inch thick and 4 inches wide.
Season the patties all over with ½ teaspoon of the Kosher salt. Place on a platte or baking sheet.
Heat 1 Tablespoon vegetable or canola oil in a 10-inch or larger cast iron or nonstick skillet over medium heat until the oil is shimmering.
Working in 2 batches if needed so as not to crowd the pan, add the patties and cook undisturbed until a golden-brown crust forms on the bottom, about 5 minutes.
Flip with a thin metal spatula and cook until the second side forms a brown crust, about 5 minutes more.
Transfer to a plate.
Melt the unsalted butter in the same skillet over medium heat. Add the onion, sliced cremini mushrooms, and the remaining ½ teaspoon kosher salt.
Cook, stirring occasionally, until the mushrooms are softened and have released their liquid, about 8 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Add 2 Tablespoons of all-purpose flour and stir to coat the vegetables until the flour is completely absorbed and no dry pockets of flour remain.
Cook until golden-brown, 1-2 minutes.
Slowly pour in the 2 cups of beef broth and the 1 teaspoon of Worcestershire sauce while stirring constantly.
Bring to a simmer over medium heat, whisking often 1 to 2 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, 4 to 5 minutes.
Return the hamburger patties to the skillet, nestle into the mushroom mixture, and cook until heated through, about 2 minutes.
Divide the hamburger patties between plates, spoon the sauce over the top, and garnish with the parsley. The Hamburger Steak is delicious served with mashed potatoes, pasta, rice or polenta.

Notes

Storage:

Leftover hamburger steak can be stored in an airtight container with sauce for 3-4 days. Reheat in the oven, covered, or in a skillet.

While you could store leftover hamburger steak with sauce in the freezer for up to 3 months, it won’t taste as fresh. In that case, rather store raw hamburger steak patties in the freezer for later use.

Tips:

Whether you opt for lean ground beef or regular ground beef, make sure that you use high-quality meat as this will have an impact on the taste of the dish.
If you are worried about the hamburger steak patties falling apart, you could add a pat of butter into the middle of each patty which will create more moisture and help the patty to stay intact. This will obviously add to the fat content of each steak that you should be aware of.
Wait until the oil in the skillet is simmering hot before adding in the raw patties. This will ensure that you get that beautiful golden crust on each side without overcooking or drying out the meat.
Make sure not to overcrowd the skillet when browning and cooking the patties overwise the meat will steam instead of achieving a crispy brown exterior. Depending on the size of the skillet or cast iron pan you have, you may need to cook the patties in batches. Cooking in batches will definitely apply if you opt to double the recipe when feeding a larger crowd.
Consider making and storing your raw hamburger steaks in advance (either refrigerated or frozen) for quick and easy use later on.

Nutrition