Hamburger Steak with Mushroom Gravy

When I’m craving a hearty, comforting dinner that’s packed with rich flavor, I make this Hamburger Steak with Mushroom Gravy. It’s a classic skillet recipe where juicy beef patties are seared to perfection and smothered in a savory mushroom gravy. This dish tastes like something out of a cozy diner—but even better, because I can make it at home in under an hour.

Why You’ll Love This Recipe

I love this recipe because it turns simple pantry staples into something that feels warm, homey, and incredibly satisfying. The steaks are tender and flavorful with just the right touch of seasoning, and the mushroom gravy is silky and full of depth. It’s the kind of meal I serve with mashed potatoes or rice when I want to feed my family something comforting and filling without too much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the steaks:

• 1 tablespoon olive oil
• 1¼ pounds ground beef (I use 90% lean)
• ⅓ cup breadcrumbs
• 2 tablespoons finely minced onion
• 1 teaspoon Italian seasoning
• 1 tablespoon ketchup
• 2 teaspoons Worcestershire sauce
• 1 egg
• Salt and pepper to taste

For the mushroom gravy:

• 1 tablespoon butter
• 8 ounces mushrooms, sliced
• 1 tablespoon all-purpose flour
• 1½ cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Directions

1. I start by mixing the ground beef, breadcrumbs, onion, Italian seasoning, ketchup, Worcestershire sauce, egg, salt, and pepper in a large bowl until just combined. I shape the mixture into 4 even patties.
2. In a large skillet, I heat the olive oil over medium heat. I add the patties and cook them for about 4–5 minutes per side, until browned and cooked through. I transfer them to a plate and keep them warm.
3. In the same skillet, I melt the butter and add the sliced mushrooms. I cook them for about 5–6 minutes, stirring occasionally, until they’re browned and tender.
4. I sprinkle the flour over the mushrooms and stir to coat them. Then I slowly pour in the beef broth, whisking constantly to avoid lumps. I stir in the Worcestershire sauce and let the gravy simmer for 3–4 minutes, until thickened. I season with salt and pepper to taste.
5. I return the hamburger steaks to the skillet and spoon the gravy over them. I let everything simmer together for another 2–3 minutes so the flavors meld.
6. I serve the steaks hot with extra gravy poured over the top.

Servings and timing

This recipe serves 4 and takes me about 15 minutes to prep and 30 minutes to cook—so it’s ready in under 45 minutes.

Variations

• For a creamier gravy, I stir in a splash of heavy cream or sour cream at the end.
• If I want to stretch the meal further, I sauté some onions with the mushrooms for added volume and flavor.

storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store the steaks and gravy together in an airtight container and reheat them in a skillet over medium heat, adding a splash of broth if needed to loosen the gravy. The microwave works too, but I stir halfway through to make sure it heats evenly.

FAQs

Can I make this ahead of time?

Yes, I often form the patties and refrigerate them earlier in the day. I just cook and make the gravy when I’m ready to serve.

What kind of mushrooms work best?

I usually use cremini or white button mushrooms. Both hold up well and soak in the flavor of the gravy beautifully.

Can I freeze the hamburger steaks?

Yes. I cook the patties and let them cool, then freeze them without the gravy. I make fresh gravy when I’m ready to serve.

What sides go best with this dish?

Mashed potatoes, rice, or egg noodles are perfect for soaking up the gravy. I also like serving it with roasted green beans or steamed broccoli.

How do I keep the patties from falling apart?

I make sure to use enough binder (egg and breadcrumbs) and avoid overmixing the meat. That keeps the texture just right.

Conclusion

This Hamburger Steak with Mushroom Gravy is one of those timeless recipes that never fails to satisfy. It’s rich, savory, and full of classic flavor, making it the perfect dish to warm up any night of the week. When I want a reliable, stick-to-your-ribs kind of dinner, this is the one I turn to.

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