Hamburger Steaks - Taking Ground Beef To New Savory Heights
Hamburger steak is similar to Salisbury Steak in that both are covered in an onion and mushroom gravy. What primarily separates it from Salisbury steak is the absence of tomato-based ingredients, like tomato paste and ketchup, for a more straightforwardly beefy bite. The dish is super-easy, nearly foolproof, and completely worthy of your dinner table, especially considering it’s ready in under an hour.
INGREDIENTS:
- 1 Lb Riverbend Cattle Company Ground Beef
- 1 Large Egg
- 3 Tablespoons plain Breadcrumbs - Breadcrumbs lighten the burgers and help them stay juicy. Avoid seasoned breadcrumbs for this recipe. Plain gives you more control over the flavors in play.
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Paprika
- Kosher Salt
- Freshly Ground Black Pepper
- 2 Tablespoons Extra - Virgin Olive Oil, or Beef Tallow
- 2 Tablespoons Unsalted Butter
- 8 ounces of your favorite Mushrooms, rinsed and sliced, or you can use button mushrooms
- 1 small yellow Onion, thinly sliced
- 2 Tablespoons all-purpose Flour
- 1 1/2 Cup low-sodium Beef Broth - Go for low-sodium broth, so you can do the seasoning yourself
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon fresh Thyme Leaves
STEP-BY-STEP INSTRUCTIONS:
- In a large bowl, combine beef, egg, breadcrumbs, garlic powder, onion powder, and paprika; season with salt and pepper. Divide beef mixture into 4 patties, then flatten to 1/2"-thick oval patties.
- In a large skillet over medium heat, heat oil.( I used Beef Tallow to cook the patties.) Add patties and cook, turning halfway through, until browned and cooked through, 6 to 8 minutes per side. Transfer to a plate; keep warm.
- In same skillet over medium heat, melt butter (since we used the Beef Tallow, there was still enough to cook the onions and mushrooms in). Add mushrooms and onions and cook, stirring occasionally, until softened, 6 to 8 minutes. I put the onions in prior to the mushrooms, so that they were thouroughly cooked, then added the mushrooms to cook them.
- Add flour and toss to coat veggies. Slowly whisk in broth, then add Worcestershire and thyme. Bring to a boil, then reduce heat to medium low and bring to a simmer. and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes; season with salt and pepper.
- Return steaks to skillet and spoon sauce over. Cook until warmed through, about 1 minute more.
Recipe Tips:
The key to tender hamburger steaks: Be gentle! Overmixing the ground beef and/or packing the patties too tightly will yield tough, dense steaks. For this reason, I prefer to mix with my hands, which gives me a better feel for the texture of the beef mix. Hand mixing has the further advantage of incorporating the ingredients more quickly and evenly.
What To Serve With Hamburger Steaks:
Mashed Potatoes are delicious for good reason—they’re ace at soaking up all that delicious gravy! Round things out with a healthy salad. maybe even some of your favorite Rolls and you’ve got one whale of a meal.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to work ahead, the steaks can be formed in advance and frozen for up to 1 month. Freeze the raw steaks on a parchment-lined baking sheet until firm, then transfer them to an airtight container or freezer bag.
Yields: 4 servings
Prep Time: 10 mins
Total Time: 40 mins
Calories per Serving: 444
Courtesy of Delish
