Easy Hamburger Steak

Cast iron pan with cooked hamburger steak in a gravy.

5 from 2 votes

Tender beef patties served in a rich and savory mushroom gravy come together in my easy-to-make hamburger steak recipe! It's a comforting and hearty meal that's perfect for weeknight dinner or even Sunday supper with the family.

Prep Time25

Cook Time15

Total Time40

Course: Dinner Recipes

Cuisine: American

Servings:

Calories: 505kcal

Author: Samantha Erb

Equipment

Instant Read Thermometer

Ingredients

1 ½ pounds ground beef 90% lean
1 teaspoon smoked paprika
¾ teaspoon garlic powder
Kosher salt to taste
Ground black pepper to taste
5 tablespoons unsalted butter divided
2 large onions sliced lengthwise (should equal 2 ¼ cups)
8 ounces sliced mushrooms
3 tablespoons Worcestershire sauce
3 tablespoons all-purpose flour
3 cups beef broth
Fresh parsley finely chopped

Instructions

Place the ground beef in a large bowl. Add the smoked paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Stir everything to combine.
Form the meat mixture into 4 equal patties approximately 1 ½ – 2 inches thick.
Heat a large, heavy-bottomed skillet over medium-high heat and add 1 tablespoon butter. When the butter begins to foam, add the beef patties. Cook until they are no longer pink and register 160°F on an instant-read thermometer. Transfer them to a platter or tray.
Melt 1 tablespoon butter in the skillet with the residual drippings from the beef. Add the onions and cook over medium-low heat until they are translucent.
Add the mushrooms and an additional 1 tablespoon of butter to the onions. Continue cooking until the mushrooms have released (and absorbed) all their liquid, have browned, and shrunk in size.
Stir in the Worcestershire sauce and season to taste with salt and pepper.
Sprinkle the flour over the mixture and stir to form a paste. Slowly stir in the broth (¼ cup at a time), adding more broth only after the previous amount has been incorporated.
Once all the broth has been added, increase the heat to medium-high and stir in the remaining 2 tablespoons of butter.
Add the beef patties to the skillet with the gravy and simmer them until the patties are heated through and the gravy has started to thicken, occasionally spooning the gravy over the patties to keep them moist.
Garnish everything with chopped parsley and serve.

Notes

When forming the beef patties, make an indentation in the center of each one. This quick tip prevents them from forming rounded domes when cooked.
Try not to overwork the meat when making the patties or it will come out dense and tough instead of juicy and tender!
Don’t rinse or wipe the skillet after pan-frying the patties and before adding the onions. Those leftover browned bits and drippings are full of such good flavor.
The secret to a smooth gravy is to add the broth ¼ cup at a time.
Spoon the gravy over the hamburger steak patties when simmering. It prevents them from drying out and infuses more of that rich and savory sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, the stovetop is best for taste and texture. Feel free to add a splash of broth to keep the gravy from thickening too much.

Nutrition