Hamburger Steak with Shallot Mushroom Gravy
Hamburger Steak with Shallot Mushroom Gravy is a richly savory dinner that will satisfy everyone around the table. This weeknight dinner delight is simply mouthwatering, as the gravy made with an array of bold ingredients that perfectly compliment the tender, juicy hamburger steak itself.
Hamburger Steak
Guys, my mouth is currently watering just thinking about this easy dinner! When it comes to satisfying, filling entrees that always deliver, this hamburger steak recipe is usually what first comes to mind.
I find that this savory entree is especially delicious during the chilly fall and winter months, as it’s a heavier dish that really hits the spot when you need something warm and hearty.
If you’ve never had hamburger steak before, you’ve really been missing out! But don’t worry, this recipe’s the best way to introduce yourself to the tender, juicy, delicious entree.
It’s a patty made of ground beef that’s cooked in a steak-like fashion, earning it the title of “hamburger steak.” So when you’re desperately craving a filet mignon but you’re on a Big Mac budget, this is the best recipe to turn to!
Besides the delicious protein itself, the gravy is really what turns this recipe into one of my favorites. It’s made with lots of flavorful ingredients like beef stock, shallots, mushrooms, butter, seasonings, and SO much more.
It transforms this meal from tasty to completely unforgettable. Make sure to serve it with a side like Mashed Potatoes, that way not a single drop of that gravy goes to waste.
How to Make It
- Make the patties. In a large bowl, combine the beef, salt, pepper and onion powder. Divide the beef into four equal parts and shape into small patties being careful not to pack them too tightly.
- Heat the oil. Preheat a large skillet over medium high heat. Add the olive oil and heat until shimmering.
- Cook the patties. Add the hamburger steaks to the pan and cook for 3-4 minutes until deeply browned. Flip and cook on the opposite side for an additional 3-4 minutes. Transfer to a platter and cover. Keep warm.
- Drain. Drain off all but 2 tablespoons of the fat.
- Add butter. Return the skillet to the heat and add the butter.
- Cook the shallots, mushrooms, and garlic. Stir in the shallots and mushrooms. Cook for 4-5 minutes until softened. Add the garlic and cook for an additional 30 seconds.
- Add more ingredients. Stir in the Italian seasoning and tomato paste. Continue cooking for 3 minutes until the tomato paste begins to turn a dark red in color.
- Add cornstarch. Stir in the cornstarch to coat the vegetables and cook for 1 minute.
- Simmer. Whisk in the beef stock, garlic powder, onion powder, dijon, thyme and Worcestershire sauce. Bring the mixture to a boil and then turn the heat to a simmer. Continue whisking until slightly thickened.
- Make it creamy. Whisk in the half and half.
- Continue cooking. Return the hamburger steaks to the pan and cook for 5 minutes or until cooked to your desired temperature (160˚F for well done).
- Enjoy! Serve the hamburger steaks with the gravy over noodles or mashed potatoes.
How long will hamburger steaks stay fresh?
In an airtight container in the fridge, any leftover hamburger steaks and gravy you have will stay fresh for up to 2 days. To reheat your leftovers, I recommend popping everything back into the skillet and reheating over medium-high heat until warmed through. It should only take a few minutes, and the results should be good as new!
What kind of mushrooms should I use for the gravy?
My favorite mushrooms to use in this recipe are cremini or baby bells mushrooms, sliced thinly. White button mushrooms are also great, and thinly sliced shiitake mushrooms will do the trick as well, but they’ll likely be a bit pricier.
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Get the Recipe: Hamburger Steak Recipe
Ingredients
For the Hamburger Steak:
- 1 pound ground beef
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
For the gravy:
- 1 tablespoon butter
- 1 cup thinly sliced shallots
- 8 ounces sliced mushrooms
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- 1/4 cup bourbon, optional
- 3 tablespoons cornstarch
- 1 3/4 cups beef stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dijon mustard
- 1 teaspoon ground thyme
- 1 teaspoon worcestershire sauce
- 1/2 cup half and half or heavy cream
Equipment
- skillet
Instructions
- In a large bowl, combine the beef, salt, pepper and onion powder. Divide the beef into four equal parts and shape into small patties being careful not to pack them too tightly.
- Preheat a large skillet over medium high heat.
- Add the olive oil and heat until shimmering.
- Add the hamburger steaks to the pan and cook for 3-4 minutes until deeply browned. Flip and cook on the opposite side for an additional 3-4 minutes.
- Transfer to a platter and cover. Keep warm.
- Drain off all but 2 tablespoons of the fat.
- Return the skillet to the heat and add the butter.
- Stir in the shallots and mushrooms. Cook for 4-5 minutes until softened.
- Add the garlic and cook for an additional 30 seconds.
- Stir in the Italian seasoning and tomato paste. Continue cooking for 3 minutes until the tomato paste begins to turn a dark red in color.
- Stir in the cornstarch to coat the vegetables and cook for 1 minute.
- Whisk in the beef stock, garlic powder, onion powder, dijon, thyme and Worcestershire sauce. Bring the mixture to a boil and then turn the heat to a simmer. Continue whisking until slightly thickened.
- Whisk in the half and half.
- Return the hamburger steaks to the pan and cook for 5 minutes or until cooked to your desired temperature (160˚F for well done).
- Serve the hamburger steaks with the gravy over noodles or mashed potatoes.
2 Comments on “Hamburger Steak with Shallot Mushroom Gravy”
ur on the money as usual, ur amazing.
Thank you, John!