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Hamburger Steaks with Onion and Mushroom Gravy

This recipe is an update of the classic Salisbury steak. With additions like smoked paprika in the beef mix and lightly caramelized onions in the gravy, this version will be a new family favorite to enjoy with a side of mashed potatoes.
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Cook Time 25 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine british
Servings 4 people
Calories 2221.8 kcal

Equipment

  • 1 Large Nonstick Pan
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Lid for the large nonstick pan
  • 1 Instant-Read Thermometer

Ingredients
  

Main

  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon smoked paprika
  • 1 large egg
  • 1 clove garlic minced
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef 80/20
  • 2 tablespoons breadcrumbs
  • 1 tablespoon vegetable oil
  • 10 ounces baby bella mushrooms sliced
  • 2 sprigs thyme leaves picked and stems discarded
  • 3 tablespoons unsalted butter
  • 1 small onion thinly sliced
  • 1 clove garlic sliced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth hot
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh parsley roughly chopped

Instructions
 

  • For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
  • Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
  • For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
  • Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
  • Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
  • Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

Notes

For optimal flavor and juiciness, selecting 80/20 ground beef is crucial. Avoid overworking the meat when forming patties; this keeps them tender. When cooking mushrooms, patience is key – allow them to release their liquid fully before browning to deepen their umami. Ensure your roux (flour cooked with butter) is well-incorporated to prevent lumps in the gravy. The initial browning of the patties and mushrooms creates a fond in the pan, which, when deglazed with beef broth, contributes significantly to the gravy's rich depth. Always check internal temperature for doneness to ensure food safety.