The first time I made this hamburger steak I was surprised at how much better homemade tastes than anything I remembered from diners. Now it is my go-to whenever I want an unfussy but special meal my whole family will enjoy.
Ingredients
- Ground beef: choose 90 percent lean for juicy steaks without too much grease
- Breadcrumbs: bind the patties so they do not fall apart
- Onion: finely minced to melt into the beef and for sweetness
- Italian seasoning: adds a savory herbal note use a good blend or make your own
- Ketchup: brings a mild tang and color to the meat
- Worcestershire sauce: gives deep umami flavor throughout the dish
- Egg: helps keep the patties tender and moist
- Minced garlic: for bold meal-rounding flavor
- Salt and pepper: for perfect seasoning
- Olive oil: to brown the steaks and add richness
- Butter (for the mushroom gravy): for browning and sauce richness use real butter for best taste
- Cremini mushrooms: bring earthy depth smaller mushrooms have great flavor and texture
- Onion (for the gravy): adds sweetness to balance the mushrooms
- Garlic (for the gravy): gives another layer of flavor
- Flour: thickens the gravy use all-purpose for best results
- Beef broth: the backbone of your sauce opt for low-sodium if possible
- Worcestershire sauce and soy sauce: build an irresistible savory note
- Chopped parsley: for a fresh herby finish
- Extra salt and pepper: to taste
Instructions
- Prepare the Steak Mixture:
- In a large bowl add the ground beef breadcrumbs finely minced onion Italian seasoning ketchup Worcestershire sauce egg minced garlic salt and pepper. Mix until everything is evenly combined but do not overwork the beef or the patties will become tough.
- Shape the Patties:
- Divide the beef mixture into four portions. Form each into a thick oval patty pressing the sides together tightly so they hold their shape while cooking.
- Brown the Steaks:
- In a large skillet heat the olive oil over high. Once the oil shimmers add the patties. Cook for about five minutes undisturbed until nicely browned on one side. Flip and continue cooking another four to five minutes until the second side is brown. Remove the steaks to a plate and cover with foil to keep warm.
- Make the Mushroom Gravy Base:
- Lower the heat to medium and melt the butter in the same pan. Add sliced mushrooms and chopped onions. Sprinkle a little salt and pepper to help the vegetables release their moisture. Stir often for five or six minutes until golden and tender.
- Add Garlic and Flour:
- Add the minced garlic and stir for thirty seconds until fragrant. Sprinkle flour evenly over the mushrooms and onions. Stir constantly for a full minute to cook away the raw flour taste. The mixture should look thick and paste-like.
- Build the Gravy:
- Pour in a small splash of beef broth and whisk to deglaze any browned bits at the bottom of your pan. Slowly add the rest of the broth whisking the entire time so no lumps form. Add Worcestershire and soy sauce. Bring to a simmer and cook for two to three minutes until the gravy thickens.
- Finish the Dish:
- Nestle the browned hamburger steaks back into the pan and spoon gravy over the top. Reduce heat to low. Cover the pan and let everything simmer gently for five to seven minutes so the flavors blend and the steaks heat through.
- Garnish and Serve:
- Before serving sprinkle chopped fresh parsley over the beef and gravy. Serve hot with your favorite sides.
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