Hamburger Steak & Gravy Recipe

Mix

In a large bowl combine ground beef, grated/minced onion, egg, breadcrumbs, milk, Worcestershire sauce, salt, and pepper. Mix gently with your hands or a fork until just combined; avoid overworking to keep steaks tender.

Portion and shape

Divide the mixture into four equal portions (about 4 oz each) for smaller steaks or two portions for larger steaks. Shape each portion into a compact patty about 3/4-inch thick, creating a slight indentation in the center of each to reduce doming while cooking.

Sear

Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. When the oil shimmers, add the patties (do not overcrowd; cook in batches if necessary). Cook undisturbed 3-4 minutes until browned and a crust forms. Flip and cook 3-4 minutes more until internal temperature reaches 160°F (71°C) for medium-well. Remove steaks to a plate and tent with foil; reserve pan drippings in skillet.

Sauté onions and mushrooms

Lower heat to medium and add the remaining 1 tablespoon oil and 2 tablespoons butter to the same skillet with the reserved drippings. Add the sliced onions and cook 4-6 minutes until softened and beginning to brown. Add the sliced mushrooms and cook another 4-5 minutes until mushrooms release moisture and start to brown. Season with a pinch of salt and pepper while cooking.

Make roux

Push the onions and mushrooms to the side of the pan. Add 2 tablespoons flour to the pan (or sprinkle over the vegetables) and stir continuously for 1-2 minutes to cook the raw flour taste and form a light roux, making sure the flour absorbs fat and browns lightly but does not burn.

Deglaze and simmer

Slowly whisk in 2 cups beef broth, scraping up any browned bits from the bottom of the pan. Add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 1/2 teaspoon Dijon mustard (if using), and thyme. Bring to a gentle simmer and cook 4-6 minutes until gravy thickens to coat the back of a spoon. Taste and adjust seasoning with salt and pepper.

Finish

If gravy is too thick, whisk in up to 1/4 cup additional broth or water until desired consistency. Return the cooked hamburger steaks and any accumulated juices to the pan, nestling them into the gravy. Simmer together 2-3 minutes to reheat steaks and meld flavors.

Spoon gravy and mushrooms over the hamburger steaks. Garnish with chopped parsley and serve immediately with mashed potatoes, rice, or your preferred side.

Leftovers: cool to room temperature, refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if the gravy has thickened.