If You’ve Ever Needed a Hug On a Plate…
Alright, friend, let’s talk smothered hamburger steak—one of those dinners that always reminds me of Sunday evenings with my dad grumbling about how onions should be classified as a vegetable group on their own (he meant it as a compliment, sort of). I started making this when I first moved out and, honestly, I burnt the gravy so badly that my roommate asked if we were supposed to eat it or use it to patch the walls. Now though? I think I’m pretty good at it, but hey, nobody’s perfect. (I still occasionally forget to thaw the beef.)
Why I Keep Coming Back to This Recipe
I make smothered hamburger steak when it’s been a long week, or when I need something hearty but don’t want to wash four pots (who does?). My family goes crazy for this—especially if I make extra gravy (they’re basically gravy bandits). Oh, and if you’re having one of those days when nothing will go right, this is like culinary duct tape; it just fixes things.
I used to get a little nervous about the onions getting too brown—now I just call it “extra flavor.” And if you’ve ever wondered what to do with that one sad onion lurking in the fridge, this is it. Trust me.
Stuff You’ll Need (But Not Too Fussy)
- 500g (just over a pound) ground beef (sometimes I grab turkey if I’m pretending to be healthy—works fine, just different vibe)
- 1 egg
- ¼ cup breadcrumbs (my grandmother swore by Panko, but I just use whatever’s within reach—crushed crackers are fine too)
- 1 small onion, sliced (yellow, sweet, red—onion is onion in my book)
- 2 cloves garlic, minced (or a teaspoon of pre-chopped from a jar, because who’s checking?)
- 2 tablespoon Worcestershire sauce (I’ve skipped this before in a pinch; still good, just less punchy)
- 1 cup beef broth (honestly, the cubes dissolved in water taste fine here)
- 2 tablespoon all-purpose flour
- 2-3 tablespoon oil or butter (I mix them when feeling fancy; otherwise, just use what’s in the pan from the patties—waste not!)
- Salt and pepper, to taste
- Optional: sliced mushrooms, a splash of cream, even a little hot sauce if you’re daring
How I Actually Make Smothered Hamburger Steak
- First, grab a big bowl. Toss in your ground beef, egg, breadcrumbs, a generous shake of salt and pepper, and about a tablespoon of Worcestershire sauce. Mash it together with your hands (yes, it’s messy, but a spoon just doesn’t do the trick). If the mix feels too sticky, drop in a handful more breadcrumbs.
- Form the mixture into 4 sort-of-even patties. They don’t have to be perfect—mine always look like slightly confused UFOs.
- Heat oil (or butter, or both) in a big skillet over medium-high. Once it’s shimmering, add the patties. Cook for 4-5 minutes a side, or until you get a nice crust; don’t fuss with them too much. This is where I usually sneak a tiny taste (nobody saw anything).
- Take the patties out and set them aside on a plate. Don’t clean the pan! That’s where the magic happens.
- Drop in your onions (and mushrooms, if you’re using them). Cook, stirring, till they’re soft and a bit caramelized and you’re tempted to eat them with a fork (I’ve done it). Throw in the garlic and cook another minute.
- Sprinkle in the flour and stir it around. It’ll look weird and lumpy for a minute—don’t panic. Cook for about a minute to get rid of the flour taste.
- Slowly pour in the beef broth, scraping up all the brown bits from the pan (this is called fond, but mostly it’s just tasty). Let it bubble and thicken for a couple of minutes. If you like it creamy, add a splash of cream now, or if you need it thinner, just chuck in a bit of water.
- Put the patties back in the sauce, spooning the onions and gravy over the top. Turn heat down to low. Let everything simmer together for about 10 minutes—longer isn’t going to hurt. Go do something else, but keep an eye out so it doesn’t stick.
- Serve hot, with more gravy poured over the top. (I usually lick the spoon at this point—sorry, not sorry.)
Notes From Too Many Attempts
- Actually, I find it works better if you don’t pack the patties too tight. They stay juicier that way.
- If the gravy gets too thick, just splash in more broth or even a little milk. I once tried to fix it with water, and it was fine, but not great.
- Forget to buy fresh garlic? Garlic powder’s fine. I do it all the time.
Variations I’ve Tried (Some Winners, Some Not)
- Swapping half the beef for ground pork works if you want it richer.
- I once tried it with lentils instead of meat—wasn’t a hit, but maybe you’ll love it?
- Adding a pinch of smoked paprika gives it a whole new twist; highly recommend.
- Oh, and one time I accidentally used BBQ sauce instead of Worcestershire. It was... interesting. Not bad, but not the same.
Equipment List (Don’t Fret If You’re Missing Stuff)
- Big skillet or frying pan (I keep saying cast iron is essential, but honestly, I’ve used a cheap nonstick and it worked fine)
- Mixing bowl
- Spatula
- Measuring cups, or just wing it
And if you don’t have a skillet? I once made this in a Dutch oven and it was totally okay, just a bit more washing up.
How I Store Leftovers (If There Are Any)
Just pop any leftovers in a container (with all the gravy) and stick them in the fridge; they’ll keep for about 2-3 days. But honestly, in my house it never lasts more than a day. I sometimes think it tastes better the next day, but then again, maybe that’s just because it means I don’t have to cook again.
How I Like to Serve It
I’m a mashed potato person through and through, so I always pile this over a big ol’ heap of mash. My sister likes it with rice (I think she just wants more gravy). Occasionally, if I’m feeling wild, I’ll do buttered noodles or even roasted veggies—whatever’s in the fridge. And we always fight over the extra gravy (no shame).
Lessons Learned (a.k.a. Don’t Be Like Me)
- I once tried rushing the onion step and regretted it—the flavor just wasn’t there. Let them get soft and golden, trust me.
- Patties too thick? They take forever to cook through. Flatten them out a bit. (I learned this after biting into a slightly pink center. Oops.)
- Oh, and don’t forget to scrape the brown bits—best part of the whole thing.
Frequently Asked Questions (And Honest Answers)
- Can I use ground chicken? Sure thing. It’ll taste lighter, but still good. You might want to add a splash more Worcestershire to make up for flavor.
- How can I make it gluten-free? Use gluten-free breadcrumbs (or oats, honestly), and swap the flour for cornstarch—though you gotta mix the cornstarch with a little water first or it’ll clump up like nobody’s business.
- Do I need to use onions? Well, they’re kind of the point, but if you absolutely can’t stand them just skip or swap for leeks. It won’t be traditional, but who cares?
- What if my gravy’s bland? Add a splash more Worcestershire or a pinch of bouillon. Or, on second thought, a dash of soy sauce works in a pinch.
- Can I freeze it? Yup. Freeze in single-serve portions with the gravy on top so it doesn’t dry out. Defrost overnight in the fridge, then reheat. Sometimes the texture changes a bit, but I think it’s still pretty tasty.
- Where’d you get your skillet? Oh, I got mine second-hand (thrift store find) but if you’re looking for quality, Serious Eats has a great skillet roundup. I also like Budget Bytes for inspiration when I’m trying to keep things cheap.
Anyway, that’s my take on smothered hamburger steak. It’s cozy, pretty forgiving, and—if you’re anything like me—you’ll end up making it just for the leftovers. Next time you’re craving comfort food, give it a try. Or just make it because you’re out of clean baking trays (been there, more than once).
Ingredients
- 1 ½ pounds ground beef
- ½ cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 2 tablespoons all-purpose flour
Instructions
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1In a large bowl, combine ground beef, breadcrumbs, egg, salt, pepper, and Worcestershire sauce. Mix until just combined and form into 4 oval patties.
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2Heat vegetable oil in a large skillet over medium-high heat. Add the hamburger patties and cook for 4-5 minutes per side until browned. Remove patties and set aside.
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3In the same skillet, add sliced onions and mushrooms. Cook for 5-7 minutes until softened and lightly browned.
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4Sprinkle flour over the onions and mushrooms, stirring to coat. Gradually pour in beef broth, stirring constantly, and bring to a simmer.
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5Return the hamburger steaks to the skillet. Cover and simmer for 15 minutes, or until the steaks are cooked through and the gravy has thickened.
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6Serve the smothered hamburger steaks hot, topped with the onion and mushroom gravy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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