This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. It’s a comfort food classic that makes for the perfect easy dinner option!

This dish is a crowd pleaser, one that can be made ahead of time and heated up for leftovers. I’m quite positive that my mom and Grandma Winget made this dish to save money where steak could have been used — hamburger replaced the steak — and since then this delicious recipe has been passed down from generation to generation.

The first step in this recipe is to prepare the beef patties. In a bowl, combine ground beef, breadcrumbs, minced onion, an egg and seasonings. Shape that meat into patties and cook the patties in a pan until browned. When the patties are done, remove them and make the gravy. The gravy starts with cooking mushrooms and onions in a pan. Cook a little garlic in the pan and then add flour. Cook the flour while whisking it and add beef broth. Simmer and stir the sauce until it thickens and becomes smooth. Add some Worcestershire sauce and soy sauce and the gravy is done. Place the meat in the gravy so the patties can absorb the flavor, then serve and enjoy.

I use 90 percent lean ground beef. It has plenty of flavor but is not overly greasy. You can also use ground turkey if you prefer. I use ground turkey to replace hamburger for almost every recipe.

I like the rich, earthy flavor of cremini mushrooms in this dish, but white button mushrooms or any variety of wild mushrooms would also work nicely. Living on the Oregon coast, we are fortunate to be able to harvest mushrooms ourselves. If you haven’t tried it, definitely get out there and try it.

The hamburger steak mixture can be mixed together up to 8 hours in advance.

How do you clean mushrooms? The best way to clean cremini mushrooms is to use a damp paper towel to gently rub any dirt off of each mushroom. Make sure not to rub off the skin of the mushrooms. You can also rinse your mushrooms in a colander, but only give them a quick rinse; do not soak them in water.

The friends who have been in my kitchen while I’ve cleaned mushrooms know that I use a small mushroom brush. It has actually become a funny conversation piece. But, in all seriousness, mushroom brushes are a great tool to have and not expensive to buy.

Hamburger steak and savory mushroom gravy

Ingredients

For the steaks:

• 1 tablespoon olive oil

• 1-1/2 pounds ground beef — I use 90 percent lean

• 1/3 cup breadcrumbs

• 3 tablespoons onion finely minced

• 1 teaspoon Italian seasoning

• 2 teaspoons Worcestershire sauce

• 1 egg

• teaspoon minced garlic

• teaspoon salt

• 1/2 teaspoon pepper

For the mushroom gravy:

• 3-4 tablespoons butter

• 12-16 ounces sliced mushrooms (I use cremini and white button — fresh ones when in season here in Oregon. I am also in favor of using as many mushrooms as I can!)

• 1 cup onion, chopped

• 1.5 teaspoon garlic, minced

• 3 tablespoons flour

• 1 1/2 cups beef broth

• 1 1/2-2 tablespoons Worcestershire sauce (one of my favorite ingredients)

• 2 teaspoons low sodium soy sauce (can be omitted)

• 1/2 tablespoon chopped parsley

• salt and pepper to taste

Directions

For the steaks:

• Heat the olive oil in a large pan over high heat. 


• Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.


• Shape the meat into 4 equal sized oval shaped patties.


• Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.


For the gravy:

• Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.


• Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.


• Add the flour to the pan. Cook for 1 minute, stirring constantly.


• Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

• Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through. Sprinkle with parsley, then serve.

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