Hamburger Steak Mushroom Gravy (Printable Version)
Pan-seared beef patties in creamy mushroom gravy, perfect for a hearty home-cooked meal.
# Ingredients:
→ Beef Patties
01 -
450 g ground beef (90% lean)
02 -
50 g breadcrumbs
03 -
60 g finely minced onion
04 -
5 g Italian seasoning blend
05 -
15 g ketchup
06 -
10 ml Worcestershire sauce
07 -
1 large egg
08 -
5 g minced garlic
09 -
3 g salt
10 -
2 g ground black pepper
11 -
15 ml olive oil
→ Mushroom Gravy
12 -
30 g unsalted butter
13 -
150 g cremini mushrooms, sliced
14 -
100 g chopped onion
15 -
5 g minced garlic
16 -
15 g all-purpose flour
17 -
500 ml beef broth (low sodium preferred)
18 -
10 ml Worcestershire sauce
19 -
10 ml soy sauce
20 -
3 g salt, to taste
21 -
2 g ground black pepper, to taste
22 -
5 g fresh chopped parsley
# Steps:
01 -
In a large bowl, combine ground beef, breadcrumbs, minced onion, Italian seasoning, ketchup, Worcestershire sauce, egg, minced garlic, salt, and pepper. Mix gently until evenly incorporated without overworking to maintain tenderness.
02 -
Divide the beef mixture into four equal portions. Form each into a thick oval patty, pressing edges firmly to hold shape during cooking.
03 -
Heat olive oil in a large skillet over high heat until shimmering. Add patties and cook undisturbed for approximately 5 minutes until the bottom is golden brown. Flip and cook an additional 4 to 5 minutes. Remove from skillet and cover with foil to keep warm.
04 -
Reduce heat to medium. Melt butter in the same skillet, then add sliced mushrooms and chopped onions. Season lightly with salt and pepper. Sauté for 5 to 6 minutes, stirring frequently until vegetables are golden and tender.
05 -
Add minced garlic to the pan and stir for 30 seconds until fragrant. Sprinkle flour evenly over the mixture and continuously stir for 1 minute to eliminate raw flour taste, creating a thick paste.
06 -
Deglaze the pan by adding a small portion of beef broth and whisking to loosen browned bits. Gradually add remaining broth while whisking to prevent lumps. Stir in Worcestershire and soy sauces. Simmer for 2 to 3 minutes until sauce thickens.
07 -
Return the browned patties to the skillet, nestling them into the mushroom gravy. Reduce heat to low, cover, and simmer gently for 5 to 7 minutes to meld flavors and ensure the patties are heated through.
08 -
Sprinkle fresh chopped parsley over the patties and gravy. Serve immediately with preferred sides such as mashed potatoes, steamed vegetables, or rice.
# Notes:
01 -
Avoid overmixing the beef mixture to ensure tender patties. Browning the patties well develops deep flavors essential to the dish.
02 -
Use fresh cremini mushrooms for the richest gravy; substitute with baby bella or white mushrooms if unavailable.
03 -
Leftovers store well refrigerated for up to three days; reheat gently with a splash of broth to maintain moisture.