I combine ground beef, butter, onion, mushrooms, Worcestershire sauce, and a handful of seasonings to make classic hamburger steak and gravy! My recipe comes together easily in 40 minutes, making it perfect for busy weeknights.
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My Easy Hamburger Steak Recipe
After making the same old beef dishes for months on end, I recently decided it was time to create a new, easy recipe for dinner. The hubs, Ben, poked his head in the kitchen when I was working on this hamburger steak and gravy masterpiece and said something along the lines of, “Okay, that looks REALLY good. Can I sneak a few bites?”
Of course, I shooed him away because if anyone gets the first few bites, it’s me! And I don’t know if it was the flavorfulness of the hamburg steak recipe or that we both had busy days, but my Ben and I ate two full servings ourselves.
I usually make enough of each recipe to have leftovers the following night to make dinner time easier, but I guess I failed at that. Because it was 100% gone that first night.
Safe to say, I knew this recipe was a keeper. Featuring an incredibly simple homemade mushroom onion gravy to boot, it’s comforting, satisfying, and so, so easy to make. Dinner will be served in under an hour too. This one goes out to my fellow busy parents!
Need more steak recipes? Try my round steak, slow cooker flank steak, crock pot cubed beef, Salisbury steak, and sirloin steak in the air fryer next.
What is the difference between hamburger steak and Salisbury steak?
The main difference between hamburger steak and Salisbury steak is that the latter is usually made with seasoned hamburger beef mixed with breadcrumbs, egg, and onion. Basically, hamburger steak is like a thicker hamburger (without the bun and served with gravy), while Salisbury steak is more seasoned and made with breadcrumbs.
Hamburger Steak and Gravy Ingredients
- Ground beef – I like 90% lean ground beef for this recipe! Anything different will come out a bit greasy
- Smoked paprika – For an added smokiness I just love
- Garlic powder – To add a touch of pungent, savory flavor.
- Salt & ground black pepper – The other super simple spices needed to season the beef.
- Unsalted butter – I decided to cook the patties in butter instead of oil for a richer flavor. Make sure to opt for unsalted or else it will taste way too salty
- Onions & mushrooms – Both are crucial ingredients in the brown gravy — they taste excellent when sautéed in butter. Any type of mushroom will work, but my favorites are white and cremini
- Worcestershire sauce – To add some complex, umami flavor to the dish
- All-purpose flour – I’ve also used cornstarch or arrowroot powder instead
- Beef broth – The liquid needed to complete the gravy! Beef broth pairs well with ground beef, but vegetable could be used as a substitute
- Fresh parsley – As a garnish
How to Cook Hamburger Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the ground beef in a mixing bowl and season with smoked paprika, garlic powder, salt, and ground black pepper. Mix everything together, then form 4 equal-sized patties about 1.5-2 inches thick.
STEP TWO: Heat a heavy-bottomed skillet over medium-high. When it’s hot, add 1 tablespoon of butter. Add the beef patties once it begins to foam, and cook them to an internal temperature of 160 degrees F. Transfer them to a plate and set them aside.
STEP THREE: Add another tablespoon of butter to the skillet along with the beef drippings, then introduce the onions. Cook them over medium-low heat until softened, then add the mushrooms with a bit more butter. Sauté them until browned.
STEP FOUR: Pour in the Worcestershire sauce and season it to taste. Introduce the flour, stir until combined, then stir in the broth ¼ cup at a time. Increase the heat to medium-high and stir in the last of the butter.
STEP FIVE: Return each beef burger to the skillet and simmer with the gravy until they’re heated through. Garnish it with chopped parsley, serve immediately, and enjoy!
Tips for the Best Recipe for Hamburger Steak
- When forming the beef patties, make an indentation in the center of each one. This quick tip prevents them from forming rounded domes when cooked.
- Try not to overwork the meat when making the patties either. I usually mix with my hands until everything is just combined. Overworked ground beef will come out dense and tough instead of juicy and tender!
- Don’t rinse or wipe the skillet after pan-frying the patties and before adding the onions. Those leftover browned bits and drippings are full of such good flavor.
- The secret to a smooth gravy is to add the broth ¼ cup at a time. I know it will ultimately take longer, but it’s totally worth it, trust me.
- Spoon the gravy over the hamburger steak patties when simmering. It prevents them from drying out and infuses more of that rich and savory sauce.
Hamburger Steak Recipe Variations and Substitutions
- I sometimes make this recipe with a beef-pork mix of ground meat. It’s a nice change, and I find the patties come out even more rich and tender.
- Worcestershire sauce adds a great umami flavor, as does soy sauce. I like to add a few dashes to enhance the dish even more when I have it in the pantry.
- A touch of heavy cream or sour cream at the end of the cooking time will make the gravy creamier.
- Opt for shiitake mushrooms to add a deeper, earthier flavor to the whole dish.
- Instead of pan-frying, try baking the patties at 400 degrees F for 15-20 minutes, then finishing them with the gravy on the stove top. They’ll come out juicier!
What to Serve with Hamburger Steak with Onions and Gravy
Hamburger steak is such a versatile main — it pairs well with so many different sides! I love serving it with my 4 ingredient potato soup, Velveeta mac n cheese in the crock pot, the best twice baked potatoes, or classic mashed potatoes.
Hamburger Steak FAQs
How do I know when my hamburger steak and gravy is done?
I typically use an instant-read thermometer to double-check that the patties have reached an internal temperature of 160 degrees F, and then I take a look at the thickness of the gravy. If everything looks thick and creamy, the mushrooms and onions are soft, and the patties are tender, it’s done!
How do I keep hamburger steaks from falling apart?
Don’t overwork the meat when mixing it with the seasonings! Not only will overworked ground beef come out tough, but it also has a tendency to fall apart when cooked. Mix just until everything is combined, and be sure to form patties between 1.5-2 inches thick as they will hold up better.
How should I store leftovers of this hamburger steak recipe?
Store leftover hamburger steak with gravy in an airtight container in the refrigerator for up to 3 days. I also sometimes freeze it for longer storage as it will keep for 3 months. To reheat, the stove top is best for taste and texture. Feel free to add a splash of broth to keep the gravy from thickening too much.
More Easy Dinner Recipes
- Smothered pork chop recipe
- Oven baked whole chicken
- London broil recipe
- Baked chicken tenders
- Slow cooker pepper steak
Easy Hamburger Steak
Equipment
Ingredients
- 1 ½ pounds ground beef 90% lean
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- Kosher salt to taste
- Ground black pepper to taste
- 5 tablespoons unsalted butter divided
- 2 large onions sliced lengthwise (should equal 2 ¼ cups)
- 8 ounces sliced mushrooms
- 3 tablespoons Worcestershire sauce
- 3 tablespoons all-purpose flour
- 3 cups beef broth
- Fresh parsley finely chopped
Instructions
- Place the ground beef in a large bowl. Add the smoked paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Stir everything to combine.
- Form the meat mixture into 4 equal patties approximately 1 ½ – 2 inches thick.
- Heat a large, heavy-bottomed skillet over medium-high heat and add 1 tablespoon butter. When the butter begins to foam, add the beef patties. Cook until they are no longer pink and register 160°F on an instant-read thermometer. Transfer them to a platter or tray.
- Melt 1 tablespoon butter in the skillet with the residual drippings from the beef. Add the onions and cook over medium-low heat until they are translucent.
- Add the mushrooms and an additional 1 tablespoon of butter to the onions. Continue cooking until the mushrooms have released (and absorbed) all their liquid, have browned, and shrunk in size.
- Stir in the Worcestershire sauce and season to taste with salt and pepper.
- Sprinkle the flour over the mixture and stir to form a paste. Slowly stir in the broth (¼ cup at a time), adding more broth only after the previous amount has been incorporated.
- Once all the broth has been added, increase the heat to medium-high and stir in the remaining 2 tablespoons of butter.
- Add the beef patties to the skillet with the gravy and simmer them until the patties are heated through and the gravy has started to thicken, occasionally spooning the gravy over the patties to keep them moist.
- Garnish everything with chopped parsley and serve.
Notes
- When forming the beef patties, make an indentation in the center of each one. This quick tip prevents them from forming rounded domes when cooked.
- Try not to overwork the meat when making the patties or it will come out dense and tough instead of juicy and tender!
- Don’t rinse or wipe the skillet after pan-frying the patties and before adding the onions. Those leftover browned bits and drippings are full of such good flavor.
- The secret to a smooth gravy is to add the broth ¼ cup at a time.
- Spoon the gravy over the hamburger steak patties when simmering. It prevents them from drying out and infuses more of that rich and savory sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, the stovetop is best for taste and texture. Feel free to add a splash of broth to keep the gravy from thickening too much.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
