Hamburger Steaks with Onion Mushroom Gravy
With our farm to table food delivery we got a lot of hamburger and I was needing to come up with new ideas for dinners.
This is a quick delicious dinner idea.
Caramelized onions and mushrooms are the perfect combination for this meal.
Cook up some mashed potatoes and green beans to go with your meal.
If you’re interested in getting Farm to Table meats & vegetables delivered to your home too, contact Criston for details, use my referral code & get a discount:
Criston Dailey
803-291-9686
Referral Code:EF100HARDY
Hamburger Steaks with Onion Mushroom Gravy
This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
Ingredients
- ½ tsp ground mustard
- ½ tsp smoked paprika
- 1 large egg
- 1 minced garlic clove
- salt & pepper to taste
- 1 lb ground beef
- 2 tbsp breadcrumbs
- 1 tbsp oil
Gravy
- 10 oz sliced baby bella mushrooms
- 2 sprigs of thyme removed from stems
- 3 tbsp unsalted butter
- 1 small thinly sliced onion
- 1 garlic clove sliced
- 3 tbsp all-purpose flour
- 2 cups hot low sodium beef broth
- 2 tsp Worcestershire sauce
- 2 tbsp roughly chopped fresh parsley
Instructions
- For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
- Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
- For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
- Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
- Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
- Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley. Serve with mashed potatoes.
