Smothered Hamburger Steak Recipe: A Cozy Dinnertime Favorite

Let Me Tell You About Smothered Hamburger Steak...

Alright, so picture this: it’s a Tuesday evening, you’re tired, probably a little grumpy, and everyone’s hungry (maybe even the dog is giving you that look). That’s exactly when I first cooked this Smothered Hamburger Steak Recipe. My mom used to call it “country comfort on a plate,” and I get why—because it’s basically a big warm hug in food form. Also, I once totally burnt the onions and still, somehow, everyone ate it up and asked for seconds, so you know it’s pretty forgiving. And honestly, if you can’t laugh at yourself a little in the kitchen, where can you?

Why You’ll Love This Smothered Hamburger Steak

I make this whenever I want something hearty but also kind of simple (I mean, who has time for fancy stuff every night?). My family goes crazy for this, especially if it’s raining out or we’ve had one of those days. I’ll tell you, the first time I made it, I forgot the garlic. Didn’t matter. Still delish. The magic’s in the gravy, anyway. And if you’re like me and sometimes lose patience with recipes that have too many steps—this one’s pretty chill. Plus, it only uses one pan, which means less washing up. Thank goodness.

Gather Up These Ingredients (Substitutions Welcomed!)

• 1 lb (450g) ground beef (sometimes I use ground turkey if I’m pretending to eat lighter, but beef is classic)
• 1 small onion, chopped (red onion works too; my grandmother always insisted on Vidalia, but honestly any will do)
• 2 cloves garlic, minced (or a teaspoon of garlic powder if you’re in a rush—been there)
• 2 tablespoon Worcestershire sauce
• ½ cup breadcrumbs (I’ve used crushed crackers in a pinch, and once even oatmeal, but uh, stick with breadcrumbs if you can)
• 1 egg
• Salt and pepper (I never measure; just a few good pinches)
• 2 cups beef broth (honestly, I’ve used chicken broth when I ran out; it’s fine)
• 2 tablespoon flour (all-purpose, but I tried gluten-free flour for a friend and it worked)
• 2 tablespoon butter (or oil, but butter gives it that diner flavor)
• 1 bell pepper, sliced (optional, but adds a pop of color and sweetness—my kids pick ‘em out, though)
• Mushrooms, a handful, sliced (optional; I love them but my spouse claims they “taste like dirt”)

Let’s Make It: Smothered Hamburger Steak Directions

1. Mix up the meat: In a big bowl, toss together your ground beef, onions, garlic, Worcestershire, breadcrumbs, egg, salt, and pepper. Get your hands in there—don’t be shy. (Actually, I think it mixes better that way. Just don’t wear rings.)
2. Shape the patties: I make four big ones, but you can do six if you want ‘em thinner. They don’t need to be perfectly round. Sometimes mine look more like ovals. Whatever.
3. Brown ‘em up: Heat a large skillet over medium-high heat, add a splash of oil or a blob of butter, and cook the patties for about 4–5 minutes per side, until nicely browned. Don’t worry if they look a bit undercooked inside—they’ll finish up in the gravy.
4. Set the meat aside: Pop them on a plate and cover loosely with foil. Or a clean tea towel. Or nothing if you’re feeling wild.
5. Make the gravy: In the same skillet (don’t you dare wash it!), melt the butter. Toss in the bell pepper, mushrooms, and maybe another sprinkle of salt. Cook until the veg softens and gets a bit of color. Stir in the flour and cook for a minute—it’ll look weird and clumpy. That’s normal! Gradually pour in the broth, stirring all the while. It’ll thicken up after a few minutes. This is where I usually sneak a taste. For, you know, science.
6. Smother time: Slide the patties back into the pan, nestle them under the gravy, and let everything simmer for another 10 minutes or so. They’ll finish cooking and soak up all that flavor. If the gravy gets too thick, splash in a bit more broth or even water.

Some Notes I’ve Picked Up Along the Way

• If you use lean beef, you might wanna add a splash more oil; otherwise things get a bit dry.
• Don’t sweat it if your gravy has a few lumps. Just call it “rustic style”—that’s what I do.
• I think this tastes even better the next day, though honestly, leftovers are rare.
• Worcestershire sauce is magic here, but if you’re out, a splash of soy sauce works in a pinch.

Variations I’ve Tried (With Varying Success)

• Turkey patties: Nice, but dries out unless you add a splash of milk or some grated onion.
• Vegan version: Used lentils and mushrooms; okay, but honestly, didn’t wow anyone except my cousin Larry.
• With cheese: I tried melting cheddar on top once—tasted good, but the gravy got weirdly thick. Maybe stick with the classic version first.

What If You Don’t Have All the Equipment?

All you really need is a big skillet—cast iron is best, but a regular nonstick is totally fine. Don’t have a whisk? I’ve used a fork to stir the gravy. Heck, I once mixed the meat with a wooden spoon instead of my hands because I was feeling lazy. No shame.

How to Store It (If You Somehow Have Leftovers)

I just pop leftovers in a container in the fridge. Should last 2–3 days—but, in my house, it never lasts more than a day! You can reheat in the microwave, or toss everything back in a skillet over low heat. Actually, the flavors sort of blend overnight, so I almost like it better the next day. (Cold gravy is kind of weird though, so heat it up.)

How I Like to Serve It

We always pile these steaks on a bed of creamy mashed potatoes (I’ll link my favorite mashed potatoes here), then spoon over extra gravy, maybe with a bit of chopped parsley if I’m feeling fancy. If it’s Sunday, sometimes I add green beans. My aunt swears it’s also amazing over rice, and—don’t tell anyone—I’ve even put it in a sandwich for lunch the next day. Bliss.

Pro Tips I Learned the Hard Way

• I once tried rushing the gravy and poured the broth in all at once, and regretted it because it turned gluey. Take your time; add it slowly.
• If you overcook the patties, they get tough. Actually, I find it works better if you pull them off the heat just before they’re cooked through—they’ll finish in the gravy.
• Don’t use super fresh breadcrumbs—they just turn to mush. Stale ones hold up better.

FAQ (Because Folks Actually Asked Me This Stuff)

• Can I freeze these? Sure thing, just wrap them up tight and freeze for up to 2 months. Defrost slowly for best texture. But honestly, I rarely get that far—everyone eats them up too quick!
• What if I don’t eat beef? Try ground turkey or even plant-based mince. Texture’s a bit different but still works. That said, you’ll want extra spices for flavor.
• How do you stop the patties from falling apart? Breadcrumbs and an egg are your friends here. If it’s too crumbly, add a splash of milk. Or just squish ‘em together harder—works for me.
• Can I use store-bought gravy? I mean, you could, but homemade is so much better. If you want a shortcut, I sometimes grab Better Than Bouillon for an extra beefy taste. No shame in it!

Oh—before I forget, if you’re looking for more cozy recipes, I love the collection over at Southern Living. Their takes are worth a peek. Anyway, that’s my smothered hamburger steak—give it a go, tweak as you like, and don’t stress the small stuff. Dinner’s supposed to be fun, not fussy!

★★★★★ 4.50 from 169 ratings

Smothered Hamburger Steak Recipe

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A comforting Southern-style dish featuring juicy hamburger steaks smothered in a rich onion and mushroom gravy. Perfect for a hearty family dinner.

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Ingredients

• 1 ½ pounds ground beef
• ½ cup breadcrumbs
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 large onion, thinly sliced
• 8 ounces mushrooms, sliced
• 2 cups beef broth
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Instructions

1. 1
   In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined and form into 4 oval patties.
2. 2
   Heat 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.
3. 3
   In the same skillet, add sliced onions and mushrooms. Cook for 5-7 minutes until softened and lightly browned.
4. 4
   Sprinkle flour over the onions and mushrooms, stirring to coat. Gradually add beef broth and Worcestershire sauce, stirring constantly until the gravy thickens.
5. 5
   Return the hamburger steaks to the skillet, nestling them into the gravy. Cover and simmer for 15 minutes, until the steaks are cooked through and flavors meld.
6. 6
   Serve the smothered hamburger steaks hot, topped with the onion and mushroom gravy.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 480cal

Protein: 32 gg

Fat: 32 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

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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