Ingredients:

  • 1.5 lbs 80/20 ground beef
  • 1 tablespoon Worcestershire Sauce
  • 1 packet dried onion soup mix (approximately 1 ounce)
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 8 ounces sliced cremini mushrooms
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/4 cup heavy cream (optional)

Instructions:

  1. In a large bowl, gently mix the ground beef, Worcestershire sauce, dried onion soup mix, and half of the salt and pepper. Avoid overmixing. Form the mixture into four thick, oval or round 'steaks' about 1 inch thick.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties for 3 to 4 minutes per side until a deep brown crust (Maillard Reaction) forms. Do not crowd the pan; work in batches if necessary. Remove the patties and set aside, reserving the drippings and fond in the pan.
  3. Reduce the heat to medium. Add butter to the pan. Once melted, add the sliced mushrooms and sauté until softened, about 5 minutes. Sprinkle the flour over the mushrooms and cook, stirring constantly, for 1 minute to create a roux base.
  4. Slowly pour in the beef broth while constantly whisking to prevent lumps, scraping up the browned bits (fond) from the bottom of the pan to deepen the flavor. Bring the gravy to a simmer. Stir in the remaining salt and pepper, and the heavy cream (if using). Continue to simmer until the gravy has thickened to your desired consistency.
  5. Return the seared hamburger steaks to the gravy. Cover and simmer gently for 5–10 minutes, or until the steaks are heated through and reach an internal temperature of 160°F (71°C). Serve immediately, topping each steak generously with the mushroom gravy.