Hamburger Steak Brown Gravy (Print Version)
# Ingredients:
→ Hamburger Steaks
01 -
1 lb (450g) ground beef (80/20 preferred for juiciness)
02 -
1 small onion, finely chopped
03 -
1 egg
04 -
¼ cup breadcrumbs
05 -
1 tbsp Worcestershire sauce
06 -
½ tsp garlic powder
07 -
Salt & black pepper to taste
08 -
1 tbsp oil or butter for cooking
→ Brown Mushroom Gravy
09 -
1 tbsp butter
10 -
1 tbsp oil
11 -
8 oz (225g) mushrooms, sliced
12 -
1 small onion, thinly sliced
13 -
2 tbsp all-purpose flour
14 -
2 cups beef broth (low-sodium)
15 -
1 tsp Worcestershire sauce
16 -
½ tsp thyme (optional)
17 -
Salt & pepper to taste
→ Rice
18 -
1 cup white rice
19 -
2 cups water
20 -
Pinch of salt
# Instructions:
01 -
Bring 2 cups of water to a boil, add salt and rice. Cover and simmer for 15–18 minutes until water is absorbed and rice is fluffy. Set aside and keep warm.
02 -
In a bowl, mix ground beef, chopped onion, egg, breadcrumbs, Worcestershire sauce, garlic powder, salt, and pepper. Form into 4 oval-shaped patties. Heat oil in a skillet over medium-high heat. Sear patties for about 4–5 minutes per side until browned and cooked through. Remove and set aside.
03 -
In the same skillet, add butter and a drizzle of oil. Sauté mushrooms and sliced onions for 5–7 minutes until soft and browned. Sprinkle flour over the veggies and stir for 1 minute. Slowly add beef broth, whisking constantly to avoid lumps. Add Worcestershire sauce and thyme (if using). Simmer 5–7 minutes until thickened. Season with salt and pepper to taste.
04 -
Place the cooked patties back into the skillet with the gravy. Spoon some gravy over each patty. Cover and let simmer on low heat for 5 more minutes.
05 -
Scoop warm white rice onto plates. Place a hamburger steak on top. Ladle over a generous amount of mushroom brown gravy. Garnish with chopped parsley for a fresh touch.
# Notes:
01 -
Pair with sautéed green beans or steamed carrots for a complete meal.
02 -
Add a dash of hot sauce for a Southern kick.
03 -
Serve with a cold glass of iced tea or red wine.