Hamburger steak smothered in brown gravy with mushrooms and onions!!!


Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.

For the love of southern cooking, this Southern-Style Hamburger Steaks with Onion and Mushroom Gravy is so dang good!!
If you’re not from the south, you’re probably thinking— errr, isn’t this Salisbury Steak?? No, it’s not; however it’s Salisbury Steaks’ southern cousin. The difference really isn’t much other than the fact that Salisbury Steaks have a bit more “fancy” ingredients in it like breadcrumbs, bell peppers, and more whereas a hamburger steak is just a simple beef patty smother in a fantastic onion gravy.

Growing up my grandmother, Nonnie, made hamburger steaks all the time. The gravy she whipped up was essentially made from a package of onion soup, a package of brown gravy mix, a lot of Worcestershire sauce, some beef broth and sautéed mushrooms and smothered over a skillet burger. Obviously it was delicious.
I’ve taken Nonnie’s recipe and modernized it a bit and made the gravy without all the packaged food and with only real, simple, and clean ingredients. It’s honestly just as savory and perhaps, more delicious. (Sorry, Nonnie. I still love your version!) I love how hearty and comforting this dish is and most importantly, so easy to make!



2 lbs Ground Chuck
1 Yellow Onion thinly sliced
16 oz mushrooms I used a blend of cremini and shitaki
2 cups beef broth – divided. I use canned fat-free low sodium
2 tbsp all-purpose flour
6 tbsp butter
4 sliced scallions white and green sections
salt and pepper to taste



Divide meat into 6 equal-sized patties. Salt and pepper each side liberally.
Melt 2 tablespoons of butter in the skillet. Add the onion and mushrooms and cook over medium heat until browned. Remove from the pan and set aside
Melt 2 additional tablespoons of butter in the skillet and sear the beef patties 3 minutes on each side or until beef reaches 120°F. Remove from the skillet.
Add the last 2 tablespoons of butter to the skillet. Add 1½ cups beef broth. Bring to a simmer and whisk in the flour. Cook until thickened. If the gravy gets too thick, add the remaining 1/2 cup of broth.
Add beef patties, mushrooms and onions back to the hot gravy. Salt and pepper to taste. Cook until desired doneness.
Serve and garnish with sliced scallions.
Enjoy !!!

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