Of course! Smothered Hamburger Steak is the ultimate comfort food. It takes a simple ground beef patty and transforms it into a tender, savory steak smothered in a rich, deeply flavorful onion and mushroom gravy.
This is a hearty, budget-friendly meal that feels like a hug on a plate.
Smothered Hamburger Steak with Onion & Mushroom Gravy
This recipe ensures a juicy, flavorful “steak” and a gravy that’s absolutely to die for.
Ingredients
For the Hamburger Steaks:
· Ground Beef: 1.5 lbs (80/20 blend is ideal for flavor and juiciness)
· Breadcrumbs: 1/4 cup (Italian-seasoned or plain)
· Egg: 1 large
· Worcestershire Sauce: 1 tablespoon
· Garlic Powder: 1 teaspoon
· Onion Powder: 1 teaspoon
· Dried Thyme: 1/2 teaspoon
· Salt and Black Pepper: 1 tsp salt, 1/2 tsp black pepper
· Oil: 1 tablespoon (for frying)
For the Smothering Gravy:
· Butter: 2 tablespoons
· Onion: 1 large yellow onion, thinly sliced
· Mushrooms: 8 oz cremini or white mushrooms, sliced
· Garlic: 2-3 cloves, minced
· All-Purpose Flour: 3 tablespoons
· Beef Broth: 2 cups (low-sodium preferred)
· Worcestershire Sauce: 1 tablespoon
· Optional: 1 teaspoon of Dijon mustard or a splash of red wine for extra depth
Instructions
- Make the Hamburger Steak Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, thyme, salt, and pepper. Use your hands to mix just until combined—do not overwork the meat. Form into 4-6 oval-shaped patties, about 3/4-inch thick.
- Create a “Panade” (For Extra Tenderness – Optional but Recommended): For an even more tender result, you can mix the breadcrumbs with 2 tablespoons of milk first, let it sit for 5 minutes to form a paste (a panade), then mix it in with the other ingredients. This is the secret to a melt-in-your-mouth texture.
- Sear the Patties: Heat the oil in a large skillet (cast iron is perfect) over medium-high heat. Once hot, add the patties and cook for 3-4 minutes per side, until a beautiful brown crust forms. They will not be cooked through at this point. Remove the patties to a plate and set aside.
- Start the Gravy – Cook the Veggies: Reduce the heat to medium. Melt the butter in the same skillet. Add the sliced onions and mushrooms and cook, stirring occasionally, for 8-10 minutes until the onions are soft and the mushrooms have released their liquid and started to brown.
- Make the Roux: Sprinkle the 3 tablespoons of flour over the onions and mushrooms. Cook, stirring constantly, for 1-2 minutes until the flour is golden brown and smells nutty. This cooks out the raw flour taste and is the base of your gravy.
- Deglaze and Simmer: Slowly pour in the beef broth while whisking constantly to avoid lumps. Add the Worcestershire sauce (and Dijon or red wine if using). Scrape up all the delicious browned bits from the bottom of the pan—that’s pure flavor!
- Smother and Simmer: Bring the gravy to a simmer. Taste and adjust seasoning with more salt and pepper if needed. Return the seared hamburger steaks to the skillet, nestling them into the gravy.
- Cook Through: Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 15-20 minutes, or until the hamburger steaks are cooked through and the gravy has thickened.
- Rest and Serve: Let it rest off the heat for 5 minutes before serving. The gravy will continue to thicken slightly.
Serving Suggestions & Pro Tips
· The Perfect Pairings: This dish demands something to soak up the incredible gravy.
· Creamy Mashed Potatoes are the classic, non-negotiable choice for many.
· Buttered Egg Noodles or White Rice work wonderfully.
· A side of Green Beans or Buttered Peas adds a nice fresh contrast.
· Don’t Overmix the Meat: Handle the ground beef as little as possible to keep the patties tender, not tough.
· The Fond is Flavor: Those browned bits left in the pan after searing the patties are key to a deep, rich gravy. Don’t let them go to waste!
· Low and Slow Simmer: Simmering the steaks in the gravy gently cooks them through and makes them incredibly tender.
· Gravy Too Thick? Add a splash more beef broth. Too Thin? Mix a tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering gravy until it thickens.
Enjoy this deeply satisfying, homestyle classic