Hamburger Steak Marsala Recipe

Make and shape patties

In a medium bowl combine ground beef, breadcrumbs, egg, Worcestershire, salt and black pepper. Mix gently with your hands until just combined; avoid overworking. Divide mixture into 2 equal portions (about 8 oz each) and shape into flattened rounds about 3/4" thick, creating a slight indentation in the center to prevent doming.

Sear the patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. When oil is shimmering, add patties (do not crowd). Sear 3-4 minutes on the first side without moving until a deep brown crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium and add 1 tablespoon butter; spoon melted butter over patties for 30 seconds to finish. Remove patties to a plate and tent loosely with foil to keep warm while you make the sauce.

Cook aromatics and mushrooms

Wipe the same skillet lightly with a paper towel leaving fond from the steaks. Add 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add chopped shallot and cook 1-2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms in a single layer and cook, stirring occasionally, until they brown and release moisture, about 5-6 minutes.

Deglaze with Marsala

Increase heat to medium-high. Pour in 3 tablespoons dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Cook 1-2 minutes to reduce the wine slightly and burn off most alcohol.

Build the sauce

Add 3 tablespoons beef stock and 2 tablespoons heavy cream, then stir in thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer gently 2-3 minutes until sauce reduces and slightly thickens. Taste and adjust seasoning.

Optional: thicken

If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1 minute until thickened and glossy.

Finish and combine

Return the rested patties to the skillet and spoon sauce and mushrooms over them. Warm together 1-2 minutes so patties reheat and absorb flavors. Spoon any accumulated juices from the plate back into the skillet. If desired, stir in 1 tablespoon butter at the end for extra gloss and richness.

Divide chosen sides (for example 1 cup mashed potatoes and 1 cup steamed vegetables) onto two plates. Place a hamburger steak on each plate and spoon generous amounts of Marsala mushroom sauce over the steak. Garnish with a few thyme leaves or chopped parsley if desired and serve immediately.