Description
A classic and comforting Hamburger Steak recipe featuring juicy beef patties simmered in a rich mushroom gravy made with fresh cremini mushrooms, red wine, and aromatic thyme. Perfect for a hearty family dinner, this dish combines simple ingredients and straightforward cooking techniques to deliver maximum flavor.
Ingredients
Scale
For the Patties
- 1 pound ground beef
- ½ large onion, finely chopped
- ½ cup breadcrumbs
- ¾ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 teaspoon Worcestershire sauce
For Cooking and Gravy
- 1 tablespoon olive oil
- ½ large onion, sliced
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2-3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- 1½ tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- ¼ cup red wine (such as Cabernet Sauvignon)
- 1½ cups low-sodium beef broth
Instructions
- Prepare the Patties. In a large bowl, combine ground beef, finely chopped onion, breadcrumbs, kosher salt, garlic powder, onion powder, ground black pepper, and Worcestershire sauce. Mix thoroughly using your hands until all ingredients are evenly incorporated. Shape the mixture into 6 even patties.
- Brown the Patties. Heat olive oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 3 to 4 minutes on each side until they develop a nice brown crust and are cooked through. Remove the patties from the skillet and place them on a plate while you prepare the gravy.
- Sauté Onions and Mushrooms. In the same skillet, add the sliced onions and sprinkle with kosher salt. Cook until the onions soften and become translucent. Add minced garlic, sliced cremini mushrooms, and fresh thyme sprigs. Sauté everything together for about one minute, allowing the flavors to meld.
- Create the Gravy Base. Stir in the all-purpose flour, tomato paste, and Worcestershire sauce. Mix continuously to form a paste and cook for another minute to eliminate any raw flour taste.
- Deglaze and Simmer. Pour in the red wine and beef broth, stirring well to scrape up any browned bits from the bottom of the skillet. Increase the heat to high and bring the mixture to a bubbling boil. Reduce heat to a simmer and continue stirring as the gravy thickens to a smooth consistency.
- Simmer Patties in Gravy. Nestle the browned patties back into the skillet with the gravy. Let them simmer together for an additional 5 minutes to absorb flavors and heat through thoroughly.
Notes
- Use low-sodium beef broth to control the saltiness of the gravy.
- If you prefer, substitute ground beef with ground turkey for a leaner option.
- For a gluten-free version, replace breadcrumbs and all-purpose flour with gluten-free alternatives.
- Red wine enhances the flavor but can be omitted or substituted with additional beef broth.
- Serve with mashed potatoes or buttered noodles to soak up the delicious gravy.
