Hamburger Steak with Mushroom Gravy
Easy Homemade Traditional Hamburger Steak with Mushroom Gravy (Comforting & Healthy Weeknight Dinner)
There’s something about a pan of Hamburger Steak with Mushroom Gravy that smells like home — the kind of meal that makes everyone pause the TV and come to the table. This easy, traditional dish was my grandmother’s go-to for chilly weeknights and lazy Sundays; it’s cozy, unfussy, and fills the kitchen with savory, mushroom-sauce goodness. Serve it for a family dinner, a Sunday comfort meal, or any time you want something homemade that feels like a hug on a plate.
🧂 Ingredients
- 1 pound (450 g) ground beef (80/20 for richness, or 90/10 for a leaner option)
- 1/2 cup (50 g) breadcrumbs (see Tips for GF/low-carb swaps)
- 1 large egg
- 1 small onion, finely chopped (about 3/4 cup)
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil or butter (for frying)
- 8 ounces (225 g) mushrooms, sliced (cremini or button)
- 1 tablespoon butter (for mushrooms)
- 1 small shallot or 1/4 cup onion, finely chopped (for gravy)
- 2 cups (480 ml) beef broth (or vegetable broth for lighter taste)
- 1 tablespoon Worcestershire sauce (additional, for gravy)
- 1 tablespoon soy sauce or tamari (optional, adds umami)
- 1–2 tablespoons all-purpose flour OR 1 tablespoon cornstarch/arrowroot mixed with 2 tbsp cold water (for a gluten-free slurry)
- Fresh parsley, chopped, for garnish (optional)
👩🍳 Directions
- In a large bowl, gently combine ground beef, 1/2 cup breadcrumbs, egg, finely chopped onion, 2 cloves minced garlic, 1 tsp Worcestershire, Dijon (if using), salt, and pepper. Don’t overwork the meat — mix until just combined.
- Shape the mixture into 4 even patties (about 4–5 oz / 110–140 g each). Press a slight indentation into the center of each patty (helps them cook evenly).
- Heat 1–2 tablespoons olive oil or butter in a large skillet over medium-high heat. Once shimmering, add patties and brown 4–5 minutes per side until a deep golden crust forms. (They will not be fully cooked through yet.) Remove patties to a plate and tent with foil.
- Reduce heat to medium. In the same skillet, add 1 tablespoon butter and the sliced mushrooms. Cook 5–6 minutes until mushrooms release liquid and start to brown. Add the chopped shallot/onion and cook 2–3 more minutes until softened.
- Sprinkle 1 tablespoon flour over the mushrooms and stir to coat (or stir in cornstarch slurry now). Cook 1 minute to remove raw flour taste.
- Gradually pour in 2 cups beef broth while stirring or scraping up browned bits from the pan. Add 1 tbsp Worcestershire and 1 tbsp soy sauce/tamari (if using). Bring to a gentle simmer.
- Return the browned patties to the skillet, spoon gravy and mushrooms over them, cover, and simmer on low for 8–12 minutes until patties reach 160°F (71°C) and the sauce has thickened. (Simmer 10 minutes is a good rule — check sauce; add another minute or two if needed.)
- Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley over the top and serve hot.
Total active cooking time: ~30–40 minutes. Yield: 4 servings.
💡 Tips & Variations
- Low-carb / Keto: Replace breadcrumbs with 2–3 tbsp almond flour and 1 tbsp grated Parmesan, or omit completely and add an extra egg and 1 tbsp almond flour to bind. Serve over cauliflower mash.
- Gluten-free: Use gluten-free breadcrumbs or 1 tbsp cornstarch/arrowroot in place of flour for gravy. Tamari is a gluten-free alternative to soy sauce.
- Vegan / Plant-based: Make patties from cooked lentils + walnuts + oats (or vegan ground crumbles). Pan-fry or bake until firm, then make mushroom gravy with vegetable broth and a cornstarch slurry. Add a splash of soy sauce or miso for umami.
- Lighter / Healthy swap: Use lean ground turkey or a 90/10 beef blend. Use olive oil sparingly and swap half the butter for olive oil. Use low-sodium broth.
- Make-ahead: Patties can be formed and refrigerated overnight. Gravy stores separately for up to 3 days. Reheat gently on the stove.
- Freezing: Cooked patties with gravy freeze well — cool completely, portion into airtight containers, and freeze up to 3 months. Thaw overnight in the fridge then reheat gently on the stove.
- Serving ideas: Classic with mashed potatoes, roasted carrots, green beans, buttered noodles, or rice. For a lighter meal, serve over cauliflower mash or with a crisp green salad and roasted Brussels sprouts.
- Browning tip: Don’t crowd the pan when searing patties; overcrowding causes steaming instead of browning. Work in batches if needed.
- Sauce thickness: If gravy is too thin, simmer uncovered 2–3 more minutes or whisk 1 tsp cornstarch with cold water and stir in a little at a time.
🩺 Health & Lifestyle Tie-in
This homemade Hamburger Steak with Mushroom Gravy packs a good amount of protein and B vitamins (especially if you use beef), plus vitamin D and minerals from mushrooms. Choosing leaner meat or plant-based patties lowers saturated fat and can support heart health over time. Cooking at home also helps you control sodium and portions — small habits like this can protect your health and potentially reduce medical expenses later. Eating nutritious, budget-friendly meals is a simple step toward both physical and financial wellbeing.
❤️ Conclusion
There’s a reason this comfort-food classic keeps showing up at my table: it’s simple, satisfying, and endlessly adaptable. If you make this Hamburger Steak with Mushroom Gravy, tell me how you doctored the gravy or what you served it with — leave a comment or tag me in a photo — I’d love to see your version!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Hamburger Steak with Mushroom Gravy
A comforting and healthy weeknight dinner featuring savory hamburger steak served in a rich mushroom gravy.
Ingredients
Method
Preparation
- In a large bowl, gently combine ground beef, 1/2 cup breadcrumbs, egg, finely chopped onion, 2 cloves minced garlic, 1 tsp Worcestershire, Dijon (if using), salt, and pepper. Don’t overwork the meat — mix until just combined.
- Shape the mixture into 4 even patties (about 4–5 oz / 110–140 g each). Press a slight indentation into the center of each patty.
Cooking
- Heat 1–2 tablespoons olive oil or butter in a large skillet over medium-high heat. Once shimmering, add patties and brown 4–5 minutes per side until a deep golden crust forms.
- Remove patties to a plate and tent with foil.
- Reduce heat to medium. In the same skillet, add 1 tablespoon butter and the sliced mushrooms. Cook 5–6 minutes until mushrooms release liquid and start to brown.
- Add the chopped shallot/onion and cook 2–3 more minutes until softened.
- Sprinkle 1 tablespoon flour over the mushrooms and stir to coat (or stir in cornstarch slurry now). Cook 1 minute to remove raw flour taste.
- Gradually pour in 2 cups beef broth while stirring or scraping up browned bits from the pan. Add 1 tbsp Worcestershire and 1 tbsp soy sauce/tamari (if using). Bring to a gentle simmer.
- Return the browned patties to the skillet, spoon gravy and mushrooms over them, cover, and simmer on low for 8–12 minutes until patties reach 160°F (71°C) and the sauce has thickened.
- Taste and adjust seasoning with salt and pepper. Sprinkle chopped parsley over the top and serve hot.
Notes
Patties can be formed and refrigerated overnight. The gravy stores separately for up to 3 days. Cooked patties with gravy freeze well. Lighter swaps include using lean ground turkey and low-sodium broth. Don't crowd the pan when searing patties to avoid steaming.
