# Hamburger Steaks With Mushroom Gravy Seared ground beef patties simmered in an onion and mushroom gravy built in the same pan. Serve them over mashed potatoes or buttered noodles. ![Hamburger Steaks With Mushroom Gravy](https://irenpins.com/wp-content/uploads/2026/11/ire-237-hamburger-steaks-with-mushroom-g-e5a723f1.webp) [Print](#wpzoom-recipe-card-hamburger-steaks-with-mushroom-gravy) ## Hamburger Steaks With Mushroom Gravy Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 4 servings Prep time 15 minutes Cooking time 30 minutes Seared ground beef patties simmered in an onion and mushroom gravy built in the same pan. Serve them over mashed potatoes or buttered noodles. ### Ingredients - 1 1/2 lb 80/20 ground beef - 1/3 cup plain breadcrumbs - 1 egg - 2 tbsp Worcestershire sauce, divided - 1 tsp kosher salt - 1/2 tsp black pepper - 1 tbsp vegetable oil - 8 oz cremini mushrooms, sliced - 1 large yellow onion, thinly sliced - 3 tbsp butter - 3 tbsp all-purpose flour - 2 cups beef broth - 1 tsp Dijon mustard - 1 tbsp chopped parsley ### Directions - Mix the beef, breadcrumbs, egg, 1 tablespoon Worcestershire, salt and pepper gently with your hands. Stop as soon as it holds together, because overmixing makes dense patties. - Shape the mixture into 4 oval patties about 3/4 inch thick. Press a shallow dimple into the center of each so they stay flat. - Heat the oil in a 12-inch skillet over medium-high heat until it shimmers. Add the patties and sear 4 minutes without moving them, until the underside is dark brown. - Flip the patties and sear 3 minutes more, then move them to a plate. They will not be cooked through yet. - Lower the heat to medium and add 1 tablespoon of the butter, the onion and the mushrooms. Cook 8 minutes, stirring now and then, until the mushrooms are golden and the pan bottom is brown. - Add the remaining butter and the flour and stir for 1 minute until no dry flour shows. This roux thickens the gravy. - Pour in the broth a little at a time while stirring, then add the mustard and the rest of the Worcestershire. Simmer 3 minutes until the gravy coats a spoon. - Return the patties and any juices to the pan, cover and simmer on low for 8 to 10 minutes. - Slide a probe into the side of a patty to the center. It should read 160°F, so cook a few minutes longer if it does not. - Sprinkle with parsley and serve at once with the gravy spooned over the top. ### Notes Use 80/20 beef; leaner beef gives dry patties and a thin gravy. You can shape the patties a day ahead and keep them covered in the fridge. Leftover steaks keep 3 to 4 days in the gravy and reheat gently, covered, until 165°F. Serve over mashed potatoes, egg noodles or rice. ## How the gravy comes together The patties sear first, so the browned bits stay in the pan and become the base of the mushroom gravy. Breadcrumbs and an egg keep the meat tender instead of dense, and a quick simmer in the gravy finishes cooking them without drying them out. Mushrooms need space and time. Let them brown before the onions go in. ## Swaps that work Ground turkey is fine if you add a little extra oil. Panko can take the place of plain breadcrumbs. Do not skip the egg, or the patties will crack in the simmer. ## Serving Mashed potatoes are the classic partner, and egg noodles or rice are just as good. Add roasted green beans or glazed carrots for the side. ## A mistake to avoid Pressing down on the patties in the pan squeezes out the juices. Flip them once and leave them alone. Rest the shaped patties in the fridge for ten minutes before searing, and they hold together better. Spoon plenty of gravy over each one so the meat stays moist when served.