Hamburger Steak with Mushroom Gravy and Savory Pan Sauce (Print version)
Juicy hamburger steaks seared in a skillet, then finished with mushrooms, onions, and a savory brown pan sauce.
# Ingredients:
For the hamburger steaks
01 -
1 1/2 lb (680 g) 85% lean ground beef
02 -
1 teaspoon kosher salt
03 -
1 teaspoon onion powder
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon black pepper
06 -
1 tablespoon neutral oil
For the mushroom gravy and pan sauce
07 -
3 tablespoons unsalted butter
08 -
1 medium yellow onion, thinly sliced
09 -
8 oz (225 g) cremini mushrooms, sliced
10 -
2 cloves garlic, minced
11 -
2 tablespoons all-purpose flour
12 -
2 cups (480 ml) low-sodium beef broth
13 -
1 tablespoon Worcestershire sauce
14 -
1/2 teaspoon Dijon mustard, optional
15 -
1 tablespoon chopped fresh parsley, for serving
# Instructions:
01 -
Combine the ground beef, salt, onion powder, garlic powder, and black pepper in a bowl. Mix gently with your fingertips, then shape into 4 oval patties about 1/2 inch thick. Press a shallow dent in the center of each patty.
02 -
Heat the oil in a large skillet over medium-high heat. Add the patties and sear until deeply browned, about 4-5 minutes per side. Transfer to a plate. They will finish cooking in the gravy.
03 -
Reduce the heat to medium. Add the butter, onion, and mushrooms to the same skillet. Cook for 8-10 minutes, stirring often, until the mushrooms have released their moisture and begun to brown.
04 -
Stir in the garlic and cook for 30 seconds. Sprinkle in the flour and stir until no dry flour remains. Cook for 1 minute to remove the raw flour taste.
05 -
Slowly pour in the beef broth while scraping the bottom of the skillet. Stir in the Worcestershire sauce and Dijon mustard if using. Simmer for 3-4 minutes until the gravy starts to thicken.
06 -
Return the patties and any juices to the skillet. Spoon gravy over the top and simmer gently for 5-7 minutes, until the patties reach 160°F and the sauce coats a spoon.
07 -
Taste the gravy and adjust with salt or pepper if needed. Sprinkle with parsley and serve hot with mashed potatoes, rice, noodles, or vegetables.
# Good to know:
01 -
Use 85% lean ground beef for patties that stay juicy without making the gravy greasy.
02 -
The gravy thickens more as it stands for a minute off the heat.
03 -
Refrigerate leftovers with the gravy for up to 3 days.