Classic Hamburger Steak

Classic Hamburger Steak

Here’s What You’ll Need:

• 1 ¼ pounds ground beef 
• 1 large (1 large) egg
• ¼ cup (30 grams) breadcrumbs (dried not fresh)
• ½ cup yellow onion finely diced
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon oil

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 (Looks fancy!)
• Worcestershire sauce (Pronounced: Wash-your-sister sauce)

Note: You could totally skip that whole gravy thing and just use a brown gravy mix. Just submerge them patties in the gravy and let em’ simmer. (I won’t tell if you won’t.)

Directions:

• In a large bowl, combine beef with the egg, breadcrumbs, onion, salt and pepper. Divide into patties that are about ½ inch thick.
• In a skillet, heat 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.
• Serve em’ up and sprinkle with the parsley to add a little bling.

We love to pair them with rice or mashed potatoes and a veggie. Delicious!