Name: Hamburger Steak with Mushroom Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef (90% lean); ½ cup breadcrumbs; ¼ cup onion, finely minced; 1 tsp Italian seasoning; 1 tbsp ketchup; 1 tbsp Worcestershire sauce; 1 egg; 2 cloves garlic, minced; ½ tsp salt; ½ tsp black pepper; 1 tbsp olive oil (for cooking); 2 tbsp unsalted butter; 8 oz cremini mushrooms, sliced; ½ cup onion, chopped; 2 cloves garlic, minced; 2 tbsp all-purpose flour; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tsp low-sodium soy sauce; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

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This hamburger steak with mushroom gravy is my ultimate comfort food fix. Thick, juicy beef patties are seared until golden, then simmered in a rich, savory mushroom and onion gravy that’s deeply flavorful and incredibly satisfying. It’s the kind of hearty, old-school skillet dinner that fills the kitchen with mouthwatering aromas and brings everyone to the table hungry.

Why You’ll Love This Recipe

It’s made with everyday pantry ingredients I usually have on hand.
The mushroom gravy is silky, savory, and totally comforting.
It’s a one-skillet dish that’s simple to make yet feels special.
Great for meal prep—leftovers taste even better the next day.
It’s family-friendly, freezer-friendly, and perfect for cozy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak Patties

ground beef, 90% lean
breadcrumbs
onion, finely minced
Italian seasoning
ketchup
Worcestershire sauce
egg
garlic, minced
salt
black pepper
olive oil

Mushroom Gravy

unsalted butter
cremini mushrooms, sliced
onion, chopped
garlic, minced
all-purpose flour
beef broth
Worcestershire sauce
low-sodium soy sauce
fresh parsley, chopped
salt and pepper, to taste

Directions

Make the Patties
In a mixing bowl, I combine the ground beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg, garlic, salt, and pepper. I mix just until combined—being careful not to overwork the beef.
Shape and Sear
I divide the mixture into four thick oval patties. Then I heat olive oil in a large skillet over high heat and cook each patty for about 4–5 minutes per side until browned. I remove them from the pan and keep them warm under foil.
Make the Gravy Base
In the same skillet, I melt butter over medium heat, then add the sliced mushrooms and chopped onions. I season them lightly and sauté for 5–6 minutes until softened and golden.
Build the Gravy
I stir in garlic for about 30 seconds, then sprinkle the flour over the mushroom mixture. I stir constantly for 1 minute to cook off the raw taste.
Add Broth and Simmer
I gradually pour in the beef broth while whisking to avoid lumps, then stir in Worcestershire and soy sauce. I let the gravy simmer for 2–3 minutes until it thickens.
Finish Cooking
I nestle the hamburger steaks back into the gravy, spoon some sauce over each, and simmer everything together for 5–7 minutes so the flavors meld.
Garnish and Serve
Just before serving, I sprinkle fresh parsley over the top. Then I serve it hot over mashed potatoes, rice, or noodles—whatever I’m in the mood for.

Servings and timing

This recipe makes 4 hearty servings and takes 45 minutes total—15 minutes to prep and 30 minutes to cook. It’s ideal for busy nights when I want something cozy without a ton of effort.

Variations

I swap the beef for ground turkey or chicken when I want something lighter.
Portobello or white button mushrooms can replace cremini if needed.
For gluten-free, I use almond flour or gluten-free breadcrumbs and GF flour for the gravy.
Sometimes I add a splash of cream or a dash of Dijon mustard to the gravy for extra richness.

Storage/Reheating

Store: I refrigerate leftovers in an airtight container for up to 3 days.
Reheat: I warm them gently in a skillet with a splash of broth or water to loosen the gravy.
Freeze: The patties and gravy freeze well for up to 2 months. I thaw overnight before reheating.

FAQs

How do I keep hamburger steak moist?

I mix in breadcrumbs and an egg to help the patties stay tender. Also, I avoid overcooking and overmixing the beef to keep the texture soft and juicy.

Can I use a different type of mushroom?

Yes, cremini, baby bella, white button, or even chopped portobello mushrooms all work great in the gravy.

What sides go best with hamburger steak?

I usually serve this over mashed potatoes, but it’s also delicious with buttered noodles, rice, or crusty bread. A side of green beans or sautéed spinach rounds it out nicely.

How thick should the gravy be?

The gravy should coat the back of a spoon but still be pourable. I adjust the thickness by adding a splash more broth if needed.

Can I prep this ahead of time?

Yes. I form the patties ahead of time and refrigerate them. The mushroom gravy also reheats well, so I can prep both earlier in the day and assemble at dinnertime.

Conclusion

Hamburger steak with mushroom gravy is one of those timeless dishes that always delivers big flavor with simple ingredients. The juicy, seasoned patties and velvety gravy come together in one skillet for a dinner that’s comforting, satisfying, and full of homemade charm. Whether I’m making it for a weeknight family meal or freezing a few for later, this is one recipe I know I’ll keep coming back to.