Hamburger Steak Recipe

Make mixture

In a large bowl combine breadcrumbs and milk; let sit 2 minutes until absorbed. Add ground beef, finely chopped onion, egg, Worcestershire sauce, garlic powder, kosher salt, and black pepper. Gently mix with your hands or a spatula until just combined — do not overwork the meat or steaks will be tough.

Form steaks

Divide the mixture into 4 equal portions (for 4 thinner patties) or 2 portions (for larger steaks). Shape each portion into an oval or round patty about 3/4 inch thick, creating a slight indent in the center of each patty with your thumb to promote even cooking.

Sear steaks

Heat a large skillet over medium-high heat. Add vegetable oil and heat until shimmering. Add steaks to the pan without crowding (work in batches if needed). Cook undisturbed 3–4 minutes until a deep brown crust forms. Flip and add butter. Spoon the melted butter over the steaks and cook another 3–4 minutes until internal temperature reaches 155–160°F (68–71°C) for well done to medium-well. Transfer steaks to a plate and tent with foil to rest while you make the gravy.

Cook onions and mushrooms

Using the same skillet with browned bits and remaining fat, reduce heat to medium. If pan is dry, add 1 tbs oil. Add sliced onions and a pinch of salt; cook, stirring occasionally, until onions soften and start to caramelize, 6–8 minutes. Add sliced mushrooms (if using) and cook 3–4 more minutes until they release moisture and brown.

Make roux and deglaze

Sprinkle the all-purpose flour over the vegetables and stir to coat, cooking 1–2 minutes to eliminate raw flour taste. Slowly pour in about 1/2 cup of beef broth while stirring to form a smooth paste and to deglaze the pan, scraping up browned bits from the bottom.

Finish gravy

Add the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce (if using), and thyme. Stir to combine and bring to a gentle simmer. Cook 5–7 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon. Taste and adjust seasoning with salt and pepper as needed. If gravy is too thin, simmer a few more minutes. If too thick, add a splash of water or broth.

Return steaks to pan

Return the rested hamburger steaks to the skillet with the gravy, spooning sauce over them. Simmer together 1–2 minutes to reheat and meld flavors. Remove from heat.

Serve hamburger steaks over mashed potatoes or rice, spooning plenty of gravy over each. Garnish with chopped fresh parsley. Leftovers keep in the refrigerator up to 3 days; reheat gently in a pan or microwave, adding a splash of broth if needed.