This quick and easy Hamburger Steak and Gravy is a hearty family dinner recipe with onions, potatoes, mushrooms, and a simple gravy.
Prep Time: 20 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 40 minutesminutes
Servings: 4servings
Calories: 296kcal
Ingredients
2clovesgarlic, crushed
1medium yellow or white onion, thinly sliced
1lb.lean ground beef
1tsp.granulated garlic or garlic powder
1tsp.granulated onion or onion powder
1/2tsp.freshly ground black pepper
3/4tsp.kosher salt
1Tbs.olive oil
2Tbs.unsalted butter
8oz.baby Portobello or button mushrooms, sliced
2Tbs.flour
2tsp.Worcestershire sauce
2cupsbeef broth
Instructions
In a medium mixing bowl, combine the ground beef with the granulated garlic, granulated onion and black pepper, using your fingers to gently combine everything together; don't overmix.
Divide the ground beef mixture into 4 equal portions, forming 4 patties that are about 1/2-inch thick, placing them onto a plate; sprinkle the patties with the kosher salt on both sides to season them.
In a 12-inch skillet over medium high heat, add the olive oil; when the oil is nicely hot, slide the burgers into the skillet, making sure they have ample space in the pan so the heat can circulate well, caramelizing the burgers on the exterior. **You can cook the burger patties in two batches if using a small skillet, so they have room to cook without touching each other in the pan.
Cook the patties for 4 minutes on the first side, then turn over and cook for an additional 4 minutes. Cooking at medium high should get the burgers nice and crusty brown on each side, especially around the edges. **Don't worry if the burgers aren't fully cooked at this point since they will also be simmering in the sauce before serving.
Remove the burgers to a plate and keep warm. Melt the butter in the same skillet,, along with the browned bits that are still in the bottom of the skillet, still over medium high heat; add the onions and sliced mushrooms to the butter once it begins to sizzle.
Cook, stirring just once in a while, until the mushrooms and onions have softened, 6-8 minutes or so, turning the heat down to medium. Stir in the minced garlic and cook for an additional 30-45 seconds.
Add the flour to the onion/mushroom mixture, stirring to coat, until all of the flour has been incorporated; continue to cook the floured onion/mushroom mixture for a full minute or two to allow the flour to cook throughout. Don't worry if the vegetables begin sticking to the bottom of the skillet a bit at this point.**Letting the flour cook with the veggies is a very important step, so be sure you don't skip this part of the recipe. Cooking the flour very well ensures your sauce doesn't taste "pasty".....never a good thing!
Remove the skillet from the burner, then slowly pour in the Worcestershire sauce and the broth, whisking constantly to incorporate the liquids well. Now return the skillet to the burner over medium heat, continuing to cook and whisk the sauce until it begins to thicken nicely, 2-3 minutes.
Slide the reserved hamburger patties into the prepared sauce in the skillet, nestling them into the onions and mushrooms; let the burgers simmer for 4-5 minutes until hot throughout.
Divide the burgers between 4 plates; generously spoon the sauce over each one to serve. Hamburger steak is delicious served over mashed potatoes or cooked noodles.