Kitchen notes · a little help before you start
Hamburger Steak with Mushroom Gravy
Hamburger steak with mushroom gravy makes a hearty plate, with soft onions and plenty of savory sauce around each patty. It's especially inviting once the gravy coats the browned meat. Bring it to dinner with a little parsley scattered over the top and enjoy it warm.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 20 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Mix patties thoroughly
Combine the steak ingredients well before shaping them into equal oval patties for cooking in hot oil.
2. Cover the browned patties
Keep the hamburger steaks under foil after browning while you make the mushroom gravy in their pan.
3. Add broth gradually
Whisk the broth slowly into the cooked flour mixture until smooth, then simmer until the gravy thickens.
Get to know the ingredients
Two onion preparations
Finely minced onion belongs in the patties; chopped onion cooks with the mushrooms for the gravy.
Sliced mushrooms
Use the sliced mushrooms for the gravy, cooking them in butter until tender and browned with onion.
Breadcrumbs in the patties
Mix the breadcrumbs with the ground beef and remaining steak ingredients before forming the oval patties.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Hamburger Steak with Mushroom Gravy
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm in the gravy
Return the hamburger steaks to the sauce, coat and warm through, then scatter parsley over them before serving.
A little more help as you go
Flour gets a short cook
Stir constantly as flour cooks in the mushroom mixture before adding broth to build the gravy.
Garlic goes in later
Let mushrooms and onions become tender and browned before giving their minced garlic its brief cooking stage.
A few questions you might have
What shape should the patties be?
Form four equal oval patties from the thoroughly mixed beef mixture before browning on both sides.
Does soy sauce go into the raw meat?
The low-sodium soy sauce is stirred into the thickened gravy with the gravy's Worcestershire sauce addition.
Should I drain the cooked patties onto a separate pan?
Remove them from the frying pan and cover with foil; the same pan is used for the gravy.
When does the butter go in?
Melt it after removing the browned patties, then add the gravy's mushrooms and chopped onion.
Does the egg go into the gravy?
The egg is part of the steak mixture, combined with the beef and other patty ingredients before shaping.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
