May is National Beef Month!
This recipe is brought to you by:
For more delicious recipes, go to CrestviewFarms.com/letseat or click here.
Ingredients
For the Hamburger Steak
- 1 lb ground beef
- 1 egg – beaten
- 1 small brown or white onion – grated or finely chopped
- 2 tbsp panko breadcrumbs
- 1 tbsp Worcestershire sauce
- 2 tsp yellow mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- salt – to taste
- cracked black pepper – to taste
- 1 ½ tbsp olive oil – for frying
For the Onion & Mushroom Gravy
- 1 cup sliced mushrooms
- 2 tbsp butter – divided
- 1 brown or white onion – sliced
- salt – to taste
- 1 tbsp flour
- 1 ¼ cups low sodium beef broth
- ½ tbsp Worcestershire sauce
- cracked black pepper – to taste
Instructions
-
Combine all the ingredients for the hamburger steak in a large bowl and season generously with salt and pepper. Shape into 8 patties and chill in the fridge while you prepare the ingredients for the gravy.
-
Heat the oil in a large, lidded non-stick frying pan or shallow casserole over a medium high heat. Once the oil is shimmering, working in batches, brown the hamburger steaks on each side. Set aside.
-
Add 1 tbsp of the butter and cook the mushrooms until browned. Remove with a slotted spoon, and set aside.
-
Reduce the heat to low, and add the rest of the butter. Add the onion along with a generous pinch of salt and gently fry for 10-15 minutes until soft and a very pale brown.
-
Stir in the flour and cook for a minute. Gradually stir in the beef broth, followed by the Worcestershire sauce. Stir the mushrooms back into the pan and allow the gravy to simmer, uncovered for 5 minutes. Season to taste with salt and pepper.
-
Arrange the hamburger steaks in the gravy. Turn the heat up to medium and simmer, with the lid on, for 10 minutes until just cooked through.
-
Serve with mashed potatoes and chopped parsley, if liked.
