I’ve been making hamburger steaks forever. (Okay, decades…) Though not quite as “steak-ish” as the name implies, they’re still a step up from regular ol’ hamburgers. With a few extra seasonings and larger-than-burger-size patties (generally oval-shaped) smothered in rich brown gravy, what can I say? It’s comfort food!
And, they look like I worked harder and longer in the kitchen than I actually did. ;)
This week I decided to doll up the ol’ standby by adding mushrooms and red onions to my usual gravy — a happy compromise between TMOFW’s “basic” preferences and mine-all-over-the-map.
Hamburger Steaks with Mushroom & Red Onion Gravy
1 lb. ground chuck
1/4 c. Worcestershire sauce
1 Tbsp. freshly squeezed lemon juice (about 1/2 small lemon)
1/2 tsp. salt
1 tsp. freshly ground black pepper
1 to 2 garlic cloves, peeled and minced
3 to 4 Tbsp. extra virgin olive oil (sometimes I use rendered bacon fat…)
8 oz. whole button mushrooms
1/2 red onion, peeled
1 c. beef stock (I used homemade)
2 Tbsp. cornstarch mixed with 1/4 c. cold water
Salt & pepper to taste
Rosemary sprigs and several reserved browned mushrooms for garnish
In a large bowl combine ground chuck, Worcestershire sauce, lemon juice, salt, pepper, and garlic. (Feel free to add any other seasonings if desired at this point — oregano, Herbs de Provence, marjoram, etc.) Mix lightly with your hands and form into three oval “steaks.” Set aside to rest on a plate.
Meanwhile wipe mushrooms with a damp paper towel, trim the stems, and slice into 1/4-inch slices. Quarter the onion and slice likewise.
In a large skillet over medium-high heat add 2 tablespoons olive oil or bacon fat. (I’ve been known to add a lil’ butter on occasion, too.) When oil is shimmering, add about half the mushrooms — don’t crowd in too many or they’ll steam rather than brown — and sauté until golden on one side. Flip over with tongs and brown the other side. (Regulate heat as needed.)
Remove browned mushrooms to a bowl, reserving several for garnish. Add more oil to the skillet as needed and repeat until all mushrooms are browned.
In the same skillet, add the red onion slices (and more oil) and sauté until softened. Remove onions to a bowl. (I just throw ’em on top of the mushrooms.)
Now sear the hamburger steaks (same skillet) until well-browned on both sides. They don’t need to be cooked-through at this point, just browned. Transfer to a plate again while you make the gravy.
Deglaze the skillet by slowly pouring in the beef stock and scraping the bottom of the skillet with a wooden spoon. (Flavor!) Bring to a boil and slowly whisk in your cornstarch slurry. (You may not use all of it — add a lil’ at a time until “gravy” consistency is reached.) Reduce heat to medium and cook for several minutes.
Stir in mushrooms and onions; season with salt and pepper to taste. Reduce heat to low and place seared hamburger steaks on top; cover and simmer for 30 to 40 minutes, basting “steaks” occasionally with the gravy.
Note: The gravy will be as flavorful (and seasoned) as your stock. Add salt and pepper judiciously. If subbing beef bouillon or canned beef broth, you might want to omit the salt altogether. (Taste as you go.)
Normally I serve these with mashed potatoes, but The Man Of Few Words took one look at all the mushrooms and said there were enough vegetables for this meal. :)
Garnish at will.
I’m ready for my close up, Mr. DeMille…
For more Comfort Food (and recipes to boot), click here and here.
Enjoying comforting dinners,
~ Kim
Gosh, your foot post is making me drool! I love anything with mushrooms, Kimby! This is a real treat! Xoxo
Shirley, thanks so much! Any kind of mushroom would enhance this dish… was thinking enoki… or truffles? (Do they qualify as a mushroom?) Have at it!
Kim!! I am soooooooooooo making this recipe! It’s really making me drool as I stare at your gorgeous photos!! Now let’s have some mashed taters, too! xoxo
Agreed on the need for mashed taters, Ally! Even tho TMOFW opted out of ’em this time, that’s my “go to” side for this! :)
Reblogged this on sugarbaby56.
Thank you, sugarbaby56… I do believe this is my first “re-blogged” post. Very cool!
OMG! Yummmmmm!!!!
Mary, that pretty much sums it up. :) xo
That really does look like wonderful comfort food. Love the gravy! You’ve presented it beautifully, Kim xx
Charlie, I once (or twice) read that it’s difficult to photograph “meat” and do it justice. Thank God for good light at the right time. So tickled you like it!
I love these pictures! This looks amazing! My mom used to make something like this and now I need to try your recipe!
I’m honored, Lynz… good food shared across generations… xo. Let me know if you try it!
I willl kim!
This isn’t common here but I sure remember it back in the South. It’s called Salisbury Steak, isn’t it? Maybe I’m misremembering. :) It looks delicious.
Maureen, I should have thought of that having once lived near Salisbury, VT. (Yes, I have a Nor’easter past!) Don’t know if the two are related but your Southern Roots reference is making me smile from my present-day habitat, too. Thank you, xo!
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