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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/hamburger-steaks-with-gravy/