Hamburger Steak (with gravy)
Also known as Salisbury steak, this hamburger steak recipe is made with seasoned lean ground beef patties smothered in a rich, flavorful mushroom brown gravy.
Ingredients
- 1 ¼ pounds (570 grams) ground beef 90% lean
- 1 large (1 large) egg
- ¼ cup (30 grams) breadcrumbs dried not fresh
- ½ cup yellow onion finely diced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
For the gravy:
- 3 tablespoons butter
- 8 ounces (225 grams) mushrooms sliced (use white or cremini)
- 1 medium yellow onion thinly sliced
- 1 clove garlic minced
- 3 tablespoons all purpose flour
- 1 ½ cups (350 ml) beef broth can be subbed with chicken broth
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- chopped fresh parsley to garnish
Instructions
- In a large bowl, combine beef with the egg, breadcrumbs, onion, Italian seasoning, salt and pepper. Do NOT overwork the meat. Divide into 4-5 oval patties that are about ½ inch thick.
- In a skillet, heat olive oil over medium high heat, cook for 5 minutes per side or until browned (internal temperature must reach 160°F/71°C). Remove onto a plate, cover with foil and set aside.
- In the same skillet, melt the butter, and sauté the mushrooms and onions for 4-5 minutes or until the onion is translucent.
- Add the garlic, and cook for 30 seconds.
- Add the flour, and cook for 30 more seconds while stirring. Add the beef broth gradually while whisking. Bring the mixture to a boil, and simmer for 3 minutes or until the sauce thickens and looks like a glaze.
- Season with Worcestershire sauce, salt and pepper.
- Return the hamburger steaks to the skillet, spoon the sauce over the steaks, and cook for 5 more minutes.
- Remove from heat, garnish with parsley and serve over mashed potatoes with steamed broccoli or green beans.
Notes
- I like using ground beef as it has a familiar classic flavor and using lean won't leave me with a ton of grease. You can also use ground turkey if you prefer but the internal temperature should read is 165°F/74°C instead of 160°F/71°C when it's done.
- Add some shredded cheese or bacon to the meat mixture for added salty, smokey, and downright yummy flavor.
- Finish off the recipe with a topping of grated swiss cheese after cooking. Allow the residual heat to melt it overtop.
- Feel free to swap with chicken broth if you'd prefer it over beef broth. If you've got any homemade broth in your fridge, this would be a great way to use it up.
- Make Ahead: Combine the hamburger mixture in the morning, decide whether you want to form the patties yet or not, and keep it in the fridge until you're ready to make dinner that evening. You can make it up to 8 hours ahead which will cut down on prep time later on.
- Storing: Store any leftovers of either the burger steaks or the gravy in the fridge for up to 3 days in an airtight container. It freezes well when transferred to the freezer for up to 2 months. This dish serves 4, so there may not be much leftover past a few days!
Nutrition
Serving: 1steak | Calories: 383kcal | Carbohydrates: 11g | Protein: 21g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 793mg | Potassium: 505mg | Fiber: 1g | Sugar: 3g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 3mg