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Hamburger Steak with Mushroom Gravy

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This Hamburger Steak with Mushroom Gravy is a hearty, one-skillet comfort food classic made with juicy ground beef patties and a rich, savory mushroom-onion gravy. Perfect over mashed potatoes or rice, this homemade recipe is easy to prepare, freezer-friendly, and packed with old-fashioned flavor.

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)

Instructions

  1. In a bowl, mix ground beef, breadcrumbs, onion, seasoning, ketchup, Worcestershire, egg, garlic, salt, and pepper until just combined.
  2. Form into 4 oval patties. Heat olive oil in a large skillet over high heat. Sear patties for 4–5 minutes per side until browned. Remove and keep warm.
  3. In the same skillet, melt butter over medium heat. Add mushrooms and onions. Sauté for 5–6 minutes until soft and golden.
  4. Stir in garlic and cook 30 seconds. Sprinkle in flour, stir for 1 minute. Slowly whisk in broth, then add Worcestershire and soy sauce. Simmer 2–3 minutes until thickened.
  5. Return patties to skillet. Spoon gravy over top and simmer for 5–7 minutes, covered, until cooked through and flavors combine.
  6. Garnish with chopped parsley and serve hot over mashed potatoes, rice, or noodles.

Notes

  • For a lighter version, substitute ground turkey or chicken.
  • Use gluten-free breadcrumbs and flour for a GF meal.
  • Add cream or Dijon to the gravy for richness.
  • Make ahead: Form patties and store up to 24 hours; reheat gravy gently with a splash of broth.

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