Hamburger Steaks with Mushroom Gravy

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Hamburger Steaks with Mushroom Gravy- seasoned ground beef patties are covered with an easy gravy loaded with mushrooms. This comfort food meal can easily be made in under 30 minutes.

Hamburger Steak over mashed potatoes with peas.

 

I love to serve it over mashed potatoes with peas or green beans. The gravy is simple. Only 5 ingredients. But the mushrooms give it a rich, earthy flavor.

Hamburger Steaks are one of my favorite economical meals. Scroll down to find more Hamburger Steak recipes.

How To Make Hamburger Steaks with Mushroom Gravy:

  1. Combine all the hamburger steak ingredients in a large bowl, using just half the onion. Gently mix them together. Overmixing will lead to tough patties.
  2. Shape into 6 patties. I like to make them oval-shaped, but you can make them round.
  3. Heat the oil in a large nonstick skillet and cook the patties for 4 minutes per side. Note: You don’t need to cook them through at this point.
  4. Remove the patties from the skillet and cook the mushrooms and remaining onions in the drippings.
  5. Add the flour and cook for 1 minute.
  6. Whisk in the beef broth and return the patties to the skillet. Continue to cook until the gravy thickens and the patties are cooked through.

Hamburger Steaks with Mushroom Gravy in a large skillet.

 

Recipe Tips:

  • I like to use ground chuck for this recipe. It has a good amount of fat and lots of flavor. The fat helps the patties stay moist and tender. You can use a leaner ground beef but it may cook up a little dry.
  • Either white mushrooms or cremini mushrroms can be used. Cremini have more of an earthy flavor to them.
  • For even more flavor try adding a little bacon to the gravy.
  • To make this dish spicy, add 1/2 teaspoon of crushed red pepper flakes to the gravy.
  • Leftovers can be kept for 3 to 4 days in an airtight container in the refrigerator and reheated in the microwave.
  • The hamburger steak patties can be mixed and shaped up to 8 hours ahead of time.

Hamburger Steak dished up on a plate.

Try These Other Hamburger Steak Recipes:

Hamburger Steak over mashed potatoes with peas.

Hamburger Steaks with Mushroom Gravy

Course: Dinner, Main Dish
Cuisine: Southern
Keyword: ground beef
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 6
Calories: 501kcal
Hamburger Steaks with Mushroom Gravy- seasoned ground beef patties are covered with an easy gravy loaded with mushrooms. This comfort food meal can easily be made in under 30 minutes.
Print Recipe

Ingredients

  • 2 pounds ground chuck
  • 1 large egg, lightly beaten
  • 1/3 cup breadcrumbs
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme or 2 teaspoons fesh
  • 1 medium onion, diced
  • 1 tablespoon vegetable oil

Gravy

  • 1 tablespoon butter
  • 12 ounces cremini or white mushrooms, sliced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups beef broth

Instructions

  • Place first 8 ingredients in a large bowl. Add half the diced onion.
    Gently mix just until evenly mixed. Shape into 6 oval patties.
  • Heat oil in a large nonstick skillet over medium-high heat. When hot, add the meat patties.
    Cook for 4 minutes per side and then remove to a paper towel-lined plate.
  • Add the butter to the drippings in the pan. Place over medium heat.
    Add remaining onion and the mushrooms and cook until mushrooms are golden
  • Add the flour and cook and stir for 1 minute.
  • Gradually whisk in beef broth. Return beef patties to the skillet.
    Reduce heat to medium-low and simmer until gravy is thickened and patties are cooked through, about 4 to 5 minutes.

Notes

To make this recipe spicy, add 1/2 teaspoon of crushed red pepper flakes to the gravy.
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days.

Nutrition

Calories: 501kcal

Disclosure: This post contains affiliate links.

2 thoughts on “Hamburger Steaks with Mushroom Gravy

  1. These are so good! But my patties always fall apart. Am I not mixing/squeezing them together ENOUGH? I’ve heard that you should let the meat come to room temp, so the fat helps them stick together, but that sounds dangerous to me.

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