Deliciously rich in flavour hamburger steak
- Replies 2
Image and recipe from FiveheartHome
Ingredients:
- 1 pound ground beef
- ⅓ cup breadcrumbs fresh or dried
- ¼ cup milk
- 1 ½ teaspoons Worcestershire sauce DIVIDED
- 1 teaspoon dried parsley
- 1 teaspoon yellow mustard (OR Dijon mustard) DIVIDED
- ½ teaspoon salt plus additional for gravy
- Freshly ground black pepper to taste
- 2 cups low-sodium beef broth
- 2 teaspoons tomato paste (OR ketchup)
- ½ teaspoon beef bouillon base (such as organic Better Than Bouillon) optional
- 4 tablespoons butter DIVIDED
- 8 ounces white button mushrooms cleaned and sliced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
Instructions:
- In a large bowl, thoroughly combine the ground beef, breadcrumbs, milk, 1 teaspoon Worcestershire sauce, parsley, ½ teaspoon mustard, ½ teaspoon salt, and black pepper. Form into 8 equally-sized balls and flatten into patties. Set aside.
- Pour beef broth into a large measuring cup. Whisk in the tomato paste, remaining ½ teaspoon mustard, beef bouillon base, and remaining Worcestershire sauce until smooth. Set aside.
- Heat a large, deep pan or skillet over medium-high heat. Add 1 tablespoon butter to pan and swirl to coat. Add the beef patties, cook 3 to 4 minutes on first side until well-browned, and flip, taking care to scrape the browned bits from the bottom of the pan when you flip. Cook patties for 3 minutes on the second side or until the ground beef is cooked through in the center. Remove the patties to a paper-towel lined plate, cover to keep warm, and set aside.
- Drain the grease from the pan and add the remaining 3 tablespoons butter to the pan. Melt and swirl the butter over medium-high heat. Add the mushrooms and sauté for 4 minutes, stirring occasionally and scraping/deglazing the bottom of the pan. Stir in the garlic and cook for 1 minute. Sprinkle the flour over the mushroom mixture and continuously stir while cooking for 1 more minute.
- Gradually stir in the broth mixture. Bring to a boil and cook for 1 to 3 minutes or until the gravy has thickened to your desired consistency. Reduce the heat, add the cooked beef patties back to the pan, and submerge in the gravy. Cook for another couple of minutes until they are heated through.
Notes:
- If your pan/skillet is large enough, you should be able to brown all of your hamburger steaks at the same time. Otherwise, brown them in batches.
- Along the same lines, this recipe may easily be doubled, but you will have to brown your beef patties in multiple batches.
- TO MAKE THIS RECIPE GLUTEN-FREE: Substitute gluten-free breadcrumbs for regular, and use a gluten-free baking mix (such as Bob's Red Mill 1-to-1) in place of flour to thicken the gravy.
- TO MAKE THIS RECIPE DAIRY-FREE: Use a dairy-free milk option in the hamburger steak mixture, such as unsweetened almond milk, and substitute extra-virgin olive oil for butter when cooking everything in the pan.
- TO ADD OPTIONAL ONIONS TO THE MUSHROOM GRAVY:
- Sauté the mushrooms in butter in the pan as directed, then remove them to a plate.
- Melt 3 more tablespoons butter in the pan and add a small, thinly sliced onion.
- Cook over medium heat, stirring frequently, for about 10 minutes or until the onions are tender and translucent.
- Add the mushrooms back to the pan and proceed with the recipe, picking up at the step where you stir in flour and then add the broth mixture to make the gravy.
Nutrition:
Calories: 347kcal | Carbohydrates: 15g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 820mg | Potassium: 924mg | Fiber: 1g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 4mg
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