Hamburger steak is similar to Salisbury steak in that both are covered in an onion and mushroom gravy. What separates this version from Salisbury steak is a more simply-flavored patty mixture and the omission of tomato-based ingredients like tomato paste and ketchup, resulting in an unadulterated, beefier bite.
It's easy and foolproof and completely worthy of your dinner table, especially considering it'll be ready in under an hour. Serve it over a bed of mashed potatoes, a healthy salad, or with Parker House rolls.
Have you made this yet? Let us know how it went in the comments below!
Freshly ground black pepper
extra-virgin olive oil
sliced baby bella mushrooms
small yellow onion, thinly sliced
low-sodium beef broth
fresh thyme leaves
- In a large bowl, combine beef, egg, bread crumbs, garlic powder, onion powder, and paprika. Season with salt and pepper. Divide beef mixture into 4 patties, then flatten to ½” thick oval patties.
- In a large skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 6 to 8 minutes per side. Remove from skillet and set aside to keep warm.
- To same pan, melt butter. Add mushrooms and onions and cook until softened, 5 minutes. Add flour and toss to coat veggies. Slowly whisk in broth, then add worcestershire and thyme. Bring to a boil, then reduce heat to a simmer and let simmer until thickened, about 5 minutes. Season with salt and pepper.
- Return steaks to skillet and spoon sauce over. Heat until warmed through.
Nutrition (per serving): 444 calories, 26 g protein, 13 g carbohydrates, 1 g fiber, 3 g sugar, 32 g fat, 12 g saturated fat, 481 mg sodium