There are few dishes that capture the warmth and nostalgia of home-cooked comfort food quite like Hamburger Steaks with Mushroom Gravy. This classic recipe from Louisiana Cookin evokes memories of cozy family dinners, where the aroma of sizzling beef mingles with the rich, earthy scent of mushrooms. Simmered in a savory, herb-infused gravy and served generously over steaming white rice, this dish satisfies cravings for hearty, soulful fare. While the name may suggest a simple meal, this dish is anything but ordinary. The combination of seared beef patties, caramelized onions, and a luscious gravy creates a depth of flavor that feels both rustic and indulgent.
Ingredients:
- 1½ pounds ground beef (80/20 blend recommended)
- ½ teaspoon freshly ground black pepper, plus extra to taste
- 2 Spanish onions, finely diced and divided
- 1 pound fresh cremini mushrooms, thinly sliced
- 1 tablespoon minced garlic
- 16 sprigs fresh thyme, tied together with kitchen twine
- 8 fresh sage leaves, thinly julienned
- 2 cups vegetable or mushroom stock, at room temperature
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons peanut oil
- ½ cup unsalted butter, with extra if required
- 2 tablespoons all-purpose flour
- Pinch of salt, plus more as needed
- Hot cooked white rice, for serving
- Fresh parsley, finely chopped, for garnish
Directions:
- In a mixing bowl, thoroughly combine the ground beef with half of the diced onions, Worcestershire sauce, soy sauce, and the initial ½ teaspoon of black pepper. Form the mixture into four evenly sized patties, each about an inch thick. Season the patties on both sides with salt and additional pepper to suit your taste preferences.
- Heat a 12-inch cast-iron skillet over high heat until it begins to smoke slightly, signaling it is hot enough. Pour in the peanut oil, tilting the skillet to distribute the oil evenly across the surface. Gently place the hamburger patties in the skillet, pressing them down slightly for even searing. Let them cook undisturbed for approximately four minutes.
- Carefully loosen the patties using a metal spatula, ensuring they do not stick to the pan, then continue to cook for an additional 3 to 4 minutes. Remove the patties and set them aside on a plate.
- Using the same skillet, melt ¼ cup of butter over high heat. Introduce the sliced mushrooms and sauté them, stirring occasionally, until they turn golden and the pan becomes dry—this typically takes several minutes. Add the remaining diced onion, garlic, sage, along with a sprinkle of salt and pepper. Stir constantly until the onions turn translucent and aromatic. If the pan feels dry at this stage, stir in an extra tablespoon of butter for richness.
- Reduce the heat to medium, then sprinkle the flour over the mixture, stirring well to incorporate and create a roux. Increase the heat back to high and gradually pour in the stock, stirring continuously to avoid lumps. Allow the mixture to come to a vigorous simmer while stirring frequently to achieve a velvety gravy. Toss in the bundle of thyme and adjust seasoning as needed.
- Lower the heat to medium-low. Return the patties along with any accumulated juices to the skillet, nestling them into the gravy. Occasionally spoon the gravy over the patties as they simmer gently for 10 to 15 minutes, or until they reach a medium-well doneness. Remove and discard the thyme bundle before serving.
- To serve, plate the hamburger steaks atop a generous helping of hot cooked white rice. Spoon over the savory mushroom gravy, and finish with a sprinkle of freshly chopped parsley for a vibrant, fresh touch.
Hamburger Steaks with Mushroom Gravy is a timeless dish that brings comfort and satisfaction in every bite. The tender beef patties, bathed in a deeply flavorful gravy, make for an ideal meal whether you’re feeding your family on a weeknight or entertaining guests who appreciate classic, hearty cooking. This dish is a reminder that even the simplest ingredients, when treated with care, can transform into something truly memorable.
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