Smothered Hamburger Steaks with Mushroom Onion Gravy
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Hamburger patties having main character energy instead of just sitting on a bun.
Prep time: 15 minutes, plus chill time
Cook time: 30-35 minutes
Serves: 5-6
Ingredients:
For the patties:
- 1.5 to 2 pounds ground beef
- Salt and pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Steak seasoning to taste
For the gravy:
- 1 onion, sliced
- 8 oz mushrooms, cleaned and sliced
- 2 tablespoons butter, for sautéing
- 2 tablespoons butter, for the roux
- 2 tablespoons flour
- 2 cups beef broth
Instructions:
- Season the ground beef with salt, pepper, garlic powder, onion powder, and steak seasoning. Mix and form into 5-6 patties.
- Chill the patties in the fridge while you prep everything else.
- Sauté the sliced onion and mushrooms in butter until softened. Remove and set aside.
- In the same pan, cook the hamburger patties. This isn’t a rare-in-the-middle situation, ground beef needs to hit 160°F internal for food safety, use a thermometer to check. Reserve the grease in the pan once the patties are done, remove them, and set aside.
- Add butter and flour to the reserved grease to make a roux. Cook it for a minute or two, stirring constantly.
- Slowly whisk in the beef broth, stirring until it thickens into a brown gravy.
- Add the patties back into the pan along with the sautéed onions and mushrooms.
- Let everything simmer together until the patties are back up to temperature and the flavors have combined.
- Serve over rice or mashed potatoes.
Notes:
This is a good one to add to your ground beef rotation, it’s a completely different meal than a burger even though it starts the exact same way.
Short on time? Skip forming individual patties and just brown the ground beef loose in the pan instead, then build the gravy the same way. Less elegant to look at, same flavor, faster to get on the table.
