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Hamburger Steak with Mushroom Gravy

Comfort food comes in the form of anything with gravy, but when it is a hamburger steak that is paired with mashed potatoes, you know it is going to be good. This is a classic southern meal that you will find at any local mom and pop restaurant, but making it at home can be just as good.

Prep: 15 min
Cook: 30 min
Serves: 6
Hamburger Steak with Mushroom Gravy

📝 Ingredients

  • 2lb+ Lean Ground Beef
  • 1 white or yellow Onion, chopped/divided into two parts
  • 3/4 cup Italian Bread Crumbs
  • 3 TBSP Ketchup
  • 3 TBSP Worcestershire Sauce / 2 TBSP Worcestershire Sauce (divided)
  • 1 Egg
  • 1 TSBP Garlic Powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 6 TBSP butter - Divided
  • 24oz container of Mushrooms, Washed/Chopped into slices
  • 1 TBSP Garlic Salt
  • 1/3 cup flour
  • 2 cups Beef Broth
  • 1 TBSP Soy Sauce
  • 2 TBSP Parsley, chopped

👩‍🍳 Directions

  1. 1

    To make Hamburger Steaks Patties: Combine Lean Ground Beef, 1/2 chopped onion, Italian breadcrumbs, ketchup, 3 TBSP Worcestershire, Egg, Garlic Powder, Salt/Pepper into a large mixing bowl. Mix well to combine and form into 6 patties.

  2. 2

    To cook Hamburger Steaks: Add 3 TBSP butter to the bottom of a pan on high heat until melted. Add Hamburger steaks to the pan and sear on both sides, 2 to 3 minutes on each side, until crusty/brown on both sides. Then remove from pan. The Hamburger steaks will NOT be done and will finish cooking in the gravy later.

  3. 3

    Start Cooking Potatoes according to directions above.

  4. 4

    Start on Gravy: Wipe bottom of pan clean that was just used for the hamburger steaks. Heat the pan to medium/high heat and add 3 TBSP butter. When butter is melted, add sliced mushrooms, 1/2 onion, and season with 1 TBSP garlic salt and 1/2 tsp pepper. Cook mushrooms/onion until soft. Sprinkle in flour and stir until the flour is dissolved (about 1 minute) and the mushrooms have a tacky texture due to the flour. Then, start to whisk in Beef Broth. Allow to come to a simmer and simmer for about 5 minutes, stirring occasionally to allow the gravy to thicken up. Then add in 2 TBSP of Worcestershire Sauce and 1 TBSP Soy Sauce. Stir to combine. Note: If the gravy is not to the thickness of your liking, use a cornstarch slurry to thicken it up a touch.

  5. 5

    Add the Hamburger steaks into the gravy, flipping the hamburger steaks a few times while the gravy simmers around it, for about 5 minutes more. Add in 2 TBSP chopped parsley and stir in to combine.

  6. 6

    Serve Mashed Potatoes first and add the hamburger steak on top and cover with mushroom gravy.

Mashed Potatoes:

I made rough mashed potatoes with this recipe - that means, I chose a gold/yellow style potato that I didn't peel, and boiled it with the peeling on. If your family is ok with a little skin, make it this way, else get a potato that is easy to peel.

  • 3 lb bag of potatoes

  • 3/4 cup heavy cream, warmed

  • 3 TBSP butter

  • salt/pepper to taste

  1. Slice Potatoes into large cubes and add to a pot with cold water, then turn the heat to high.

  2. Once potatoes start boiling, add a good amount of salt and let boil until potatoes are fork tender (meaning you can stick a fork straight through it)

  3. Drain water from potatoes and add potatoes to a bowl. Slowly pour in warm heavy cream with 3 TBSP of butter and blend with a hand mixer. Keep adding in heavy cream until it reaches your desired consistency.

  4. Add Salt/Pepper to taste.

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