Hamburger Steak with Mushroom Gravy
Seasoned ground beef patties seared in cast iron until golden, then smothered in a rich mushroom and onion gravy built from the pan drippings. Ready in 30 minutes with simple pantry ingredients.
Servings: 4
Calories:
Equipment
- 12-inch cast iron skillet
- Instant-Read Thermometer
Ingredients
Hamburger Steaks
- 1 ½ pounds 80/20 ground chuck
- 1 large egg
- ⅓ cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
Mushroom Gravy
- 8 ounces cremini (baby bella) mushrooms sliced ¼ inch thick
- 1 medium yellow onion sliced into half-moons
- 3 tablespoons all-purpose flour
- 2 cups beef broth low sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
Form the Patties
- In a large bowl, combine the ground chuck, egg, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Do not overwork the meat.
- Divide the mixture into 4 equal portions and shape into oval patties about ¾ inch thick. Press a shallow thumbprint indent into the center of each patty to prevent puffing during cooking.
Sear the Hamburger Steaks
- Heat the vegetable oil in a 12-inch cast iron skillet over medium-high heat for 2 to 3 minutes until the oil shimmers.
- Place the patties in the skillet and cook undisturbed for 4 minutes until a deep golden-brown crust forms on the bottom.
- Flip and sear the other side for 4 minutes. Remove the patties to a plate when they reach 155°F internal temperature. They will carry over to 160°F while resting.
Build the Mushroom Gravy
- Reduce the heat to medium. Add the butter to the skillet with the pan drippings. Add the sliced mushrooms and onion. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are golden and the onions are soft and translucent. Scrape up any browned bits (fond) from the bottom of the skillet as you stir.
- Sprinkle the flour evenly over the mushrooms and onions. Stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the beef broth in a thin stream while whisking constantly to prevent lumps. Stir in the Worcestershire sauce. Bring to a simmer and cook for 2 to 3 minutes until the gravy thickens enough to coat the back of a spoon.
Finish
- Nestle the seared patties back into the gravy. Spoon gravy over the tops of the patties. Reduce heat to medium-low and simmer for 3 to 4 minutes until the patties are heated through and the flavors meld together.
- Taste the gravy and adjust salt and pepper as needed. Serve immediately over mashed potatoes, egg noodles, or rice.
Notes
- Don't overwork the meat. Mix until the seasoning is just combined. Overworking makes dense, tough patties instead of tender ones.
- Make a dimple in the center. Press a shallow indent into each patty with your thumb. Patties puff in the center as they cook, and the dimple keeps them flat and even.
- Get the skillet screaming hot. Preheat your cast iron over medium-high for 2 to 3 minutes before adding oil. A hot pan equals a better crust.
- Don't move the patties. Let them sear undisturbed for 3 to 4 minutes per side. The crust will release naturally when it is ready.
- Scrape up all the fond. Those brown bits stuck to the skillet after searing are pure flavor. Deglaze with broth and scrape them up with a wooden spoon.
- Use an instant-read thermometer. Hamburger steaks are done at 160°F internal temperature. Do not guess.
- Fix a too-thin gravy. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. Let it simmer another 2 minutes.
