This classic, cozy main dish will bring your family running to the supper table in anticipation of fall.
Hamburger Steaks with Gravy
Makes 4 servings
Ingredients
- 1½ pounds ground chuck
- 2 tablespoons Worcestershire sauce, divided
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 4 medium shallots, peeled and cut crosswise into ¼-inch-thick slices (¾ cup)
- 8 ounces fresh baby portobello mushrooms, sliced
- 1 teaspoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 1½ cups low-sodium beef broth
- Mashed potatoes, to serve
- Garnish: fresh thyme
Instructions
- In a large bowl, stir together ground chuck, 1 tablespoon Worcestershire, garlic, onion powder, 1 teaspoon salt, and ½ teaspoon pepper. Divide mixture into 4 portions; shape each portion into a ½-inch-thick patty.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Working in batches as necessary, cook patties until browned, 3 to 4 minutes per side. Remove from skillet using a slotted spatula, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
- In same skillet, add shallot to drippings. Cook over medium-high heat, stirring frequently, just until tender, about 3 minutes. Stir in mushrooms and thyme; cook just until mushrooms are tender, about 6 minutes.
- Reduce heat to medium. Stir in flour; cook for 1 minute. Whisk in broth, remaining 1 tablespoon Worcestershire, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper until well combined. Return patties to skillet, and bring to a boil. Reduce heat to medium-low; cook until gravy thickens and an instant-read thermometer inserted in patties registers 160°, 8 to 10 minutes. Serve immediately with mashed potatoes. Garnish with thyme, if desired.
