Easy Hamburger Steak with Creamy Mushroom Gravy

A white plate with Hamburger Steak and green beans on the sides.

5 from 7 votes

Easy Hamburger Steak with Creamy Mushroom Gravy

Dive into the cozy classic, Hamburger Steak with Mushroom Gravy. It's a game-changer for turning dinner into a gourmet feast right from your kitchen for the whole family. This recipe brings together juicy hamburger steak and rich, creamy mushroom gravy for a flavor combo that's super satisfying and surprisingly easy to whip up.

Prep Time15

Cook Time25

Total Time40

Course: Main Dishes

Cuisine: American

Servings:

Calories: 465kcal

Author: Kim Schob

Equipment

Cast Iron Skillet

Ingredients

For the hamburger steaks:

2 pounds 80% lean ground beef
⅓ cup breadcrumbs
1 large egg
½ sweet onion finely chopped
3 cloves garlic minced
2 teaspoons stoneground or yellow mustard
1 teaspoon Worcestershire
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
2 tablespoons avocado oil

For the mushroom gravy:

6 tablespoons unsalted butter divided
1 pound 16 ounces sliced white button mushrooms
½ sweet onion finely chopped
3 cloves garlic minced
3 tablespoons all purpose flour
2 cups beef broth
⅓ cup half and half more as needed for a creamier gravy
2 tablespoons fresh parsley chopped
Salt and pepper to taste

Cups - Metric

Instructions

Hamburger Steaks Instructions:

Combine ground beef, breadcrumbs, egg, onion, garlic, mustard, Worcestershire sauce, and seasonings in a large mixing bowl. Mix until evenly combined, avoiding over-mixing.
Form the meat mixture into about 8 hamburger patties, each about 1-inch thick.
Heat avocado oil in a large skillet over medium-high heat. Then, sear the ground beef patties on each side for 3-4 minutes until dark brown. Cook in batches if necessary, and transfer the cooked patties to a plate.

Mushroom Gravy Instructions:

Reduce heat to medium, melt 3 tablespoons of butter in the skillet, and add mushrooms. Coat mushrooms in butter and brown for 3-4 minutes before stirring.
Add onions and garlic, cooking for 1-2 minutes until onions soften and garlic is fragrant. Transfer to a plate and set aside.
In the same skillet, melt the remaining 3 tablespoons of butter. Stir in flour to coat, then gradually add beef broth, deglazing the pan by scraping browned bits from the bottom. Stir until smooth.
Stir in half and half, and cook gravy for 3-5 minutes until it reaches the desired thickness, stirring occasionally.
Remove from heat, stir in chopped parsley, salt, and pepper, adjusting seasonings as needed.
Return the cooked mushrooms to the pan, stirring to coat in the gravy. Heat for an additional 1-2 minutes to reheat.
Pour into a big gravy boat or bowl and ladle over hamburger steaks and mashed potatoes. Add extra fresh parsley for garnish if you like.

Notes

To prevent a tough or chewy texture, avoid overmixing the ground beef. Mix just until the ingredients are evenly combined.
Adding an egg is optional but can help the patties hold together better.
The gravy is quite flavorful, so there's no need to heavily season the beef. Adjust seasoning in both meat and gravy as per your preference.
For a richer gravy, feel free to add more half and half.
If the gravy is too thin, continue cooking on a low simmer while whisking often until it reaches your desired thickness.
Keep in mind that the gravy will thicken further upon cooling.
Should the gravy become too thick, whisk in some beef broth or water to thin it out to your liking.

Nutrition