Hamburger Steak
This Hamburger Steak with Mushroom Gravy (or "Poor Man's Steak") is an affordable, easy dinner recipe that the whole family can enjoy!
Servings 4 patties
Calories 424kcal
Ingredients
- 1 lb. ground beef
- 1 egg
- ½ cup Saltine cracker crumbs (about 14 crackers)
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 tablespoons butter, divided
- 1 tablespoon vegetable oil
- 8 ounces sliced fresh mushrooms
- 2 cloves garlic, minced, pressed, or grated
- 1 (10.5 ounce) can condensed cream of mushroom soup, not diluted
- ½ cup milk
- 2 tablespoons chopped fresh parsley, plus extra for garnish
- Optional, for serving: mashed potatoes, noodles, or crusty bread
Instructions
- Line a tray or baking sheet with wax paper; set aside.
- In a large bowl, use your hands or a fork to gently combine the ground beef, egg, cracker crumbs, Worcestershire sauce, salt, onion powder, and black pepper. Shape the meat mixture into 4 equal patties.
- Place the patties on the prepared tray. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight.
- Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Fry the patties until browned and crispy on the outside and cooked through on the inside, about 3-4 minutes per side. Remove the patties to a plate and tent loosely with foil to keep warm while you make the gravy.
- Add 1 more tablespoon of butter to the drippings in the skillet. When the butter melts, add the mushrooms to the skillet and fry until tender, about 5-7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
- Stir in the condensed soup and the milk; bring the mixture to a gentle simmer. Reduce the heat to low, and simmer the gravy for about 5 minutes, stirring frequently. Stir in the parsley.
- Return the patties to the skillet. Warm over low heat, spooning the gravy over the patties.
- Garnish with additional fresh parsley and serve immediately.
Notes
- I recommend 85% lean ground beef, because it keeps the hamburger steak juicy without making the sauce too greasy. Any leaner ground beef may result in dry patties.
- Give the patties plenty of time to chill in the refrigerator (at least an hour, or up to 24 hours). This will help them "set up" so that they're easier to fry without falling apart.
- Use your hands or a fork to gently combine the meat mixture. Be careful not to over-mix the meat, or it will become dense and mushy.
- Some folks like to include onion in the gravy, which is fine! Simply sauté the thinly-sliced onion in the skillet with the mushrooms until soft.
- Try other herbs in addition to the parsley. Good options include basil, oregano, rosemary, chives, and thyme.
- Cooking just for two? Cut the ingredients in half and prepare just two patties. Similarly, you can double all of the ingredients to feed a larger family. Just brown the patties in batches so that you don't overcrowd the pan.
- Use a combination of ground beef and ground pork, a meatloaf mix of pork, beef, and veal, or even ground turkey.
Nutrition
Serving: 1/4 of the recipe | Calories: 424kcal | Carbohydrates: 17g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 798mg | Potassium: 1066mg | Fiber: 2g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 3mg