Hamburger Steak and Gravy

Easy Hamburger Steaks are tender juicy seasoned ground beef patties smothered in a rich beefy gravy with mushrooms and onions. This is the ultimate comfort meal and easy enough for a weeknight.

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Prep Time 10

Servings

Calories 432kcal

Author Beth Pierce

Ingredients

Hamburger Steak

1 ½ lbs ground beef see notes
1 large egg
¼ cup bread crumbs
¼ cup onion finely minced
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons yellow mustard
2 teaspoons Worcestershire sauce

Hamburger Gravy

2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces sliced baby bella mushrooms
2 small yellow onions thinly sliced
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1 10.5-ounce can French Onion Soup
Salt and freshly ground black pepper to taste
Chopped fresh thyme or parsley

Instructions

Combine the ground beef, egg, breadcrumbs, onion, garlic powder, salt, black pepper, yellow mustard, and Worcestershire Sauce in a large bowl. Mix it gently with your clean hands and shape the mixture into patties.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. sear the steak patties on both sides. Remove to a plate and cover to keep warm.
Heat the remaining olive oil and melt the butter in the skillet over medium heat. Add the mushrooms and onions. Cook until the mushrooms are browned, and the onions are soft, about 10 minutes. Sprinkle the vegetables with the flour. Stir and cook for another 1-2 minutes.
Slowly pour the beef broth and the French onion soup into the pan, scraping the bottom to loosen any brown bits. Cook until thickened, and then add the patties back to the pan.
Spoon the gravy and onions over the patties, cover the pan, and simmer until the hamburger patties are cooked through or about 10 minutes. Sprinkle with fresh parsley or thyme and serve.

Notes

Use ground beef with a little fat in it. The fat is what flavors the meat and makes it juicy and tasty. If you have enough fat in the meat, then you don't need any oil or butter to sear them.
If you don't like mushrooms, omit them.
I love onions, so I add a little finely minced onions to the patty mixture. It helps keep the patties tender and juicy.
Don't forget to scrape the bottom of the skillet to get all those flavorful brown bits in the gravy.
Don't add any water to the canned French Onion soup. If you prefer to skip the canned soup, then substitute more beef broth and add a little seasoning like garlic powder and onion powder.
Go easy on the salt. Both low-sodium beef broth and canned French Onion soup are high in salt.
Season with fresh herbs like thyme, parsley, or Rosemary.

Nutrition