Smothered Hamburger Steak

Smothered Hamburger Steak is classic comfort food at its finest. Tender, well-seasoned hamburger patties are topped with a rich onion-and-mushroom gravy that brings warmth and depth to every bite. This traditional Southern dish is hearty, simple to make, and wonderfully flavorful. Below is a complete table-style breakdown of every ingredient you’ll need to prepare this satisfying meal. Let’s get started and enjoy this timeless favorite!

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Smothered Hamburger Steak Recipe: Ingredient Table

Ingredients	Quantity
Ground Beef	1 pound
Onion (divided)	1 large
Garlic Powder	1 teaspoon
Worcestershire Sauce	1 tablespoon
Dijon Mustard	1 tablespoon
Bread Crumbs	1/4 cup
Egg	1
Salt	1/2 teaspoon
Black Pepper	1/4 teaspoon
Olive Oil	2 tablespoons
Butter	2 tablespoons
Cremini Mushrooms	8 ounces
All-Purpose Flour	2 tablespoons
Beef Broth	2 cups
Heavy Cream	1/2 cup
Fresh Thyme Leaves	1 teaspoon
Salt (for gravy)	To taste
Black Pepper (for gravy)	To taste
Fresh Parsley (chopped)	For garnish

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Instructions

1. Make the Hamburger Mixture

Finely dice half of the onion and place it in a bowl. Add the ground beef, garlic powder, Worcestershire sauce, Dijon mustard, bread crumbs, egg, salt, and pepper. Mix until everything is evenly combined.

2. Form the Patties

Divide the meat mixture into four portions and shape each one into a patty with even thickness.

3. Brown the Patties

Heat the olive oil in a large skillet over medium-high heat. Add the patties and sear them for 4–5 minutes on each side, or until cooked to your desired doneness. Remove and set aside.

4. Start the Gravy

In the same skillet, melt the butter over medium heat. Slice the remaining half of the onion and add it to the pan. Cook until soft and lightly caramelized.

5. Add Mushrooms

Slice the cremini mushrooms and add them to the onions. Cook until golden and tender.

6. Create the Roux

Sprinkle the flour over the onions and mushrooms, stirring for about 1 minute to form a roux.

7. Add Liquids

Slowly pour in the beef broth and heavy cream while whisking constantly to avoid lumps. Stir in the fresh thyme and bring the mixture to a gentle simmer.

8. Thicken the Gravy

Let the gravy simmer for 5–7 minutes until it thickens. Season with salt and pepper as needed.

9. Smother the Patties

Return the cooked hamburger steaks to the skillet, spooning the gravy over them so they’re fully coated.

10. Serve

Finish with chopped parsley. Serve hot alongside mashed potatoes, rice, or a favorite vegetable side.

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Expert Tips

• A splash of red wine added during the gravy simmering phase can deepen the flavor.
• Ground turkey or chicken can be used as a leaner option.

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FAQs

Q: Can I use store-bought patties?
Yes, though homemade patties will provide better texture and flavor.

Q: Can I substitute other mushrooms?
Definitely—button mushrooms or portobello are great alternatives.

Q: Can the gravy be made ahead?
Yes. Reheat gently on the stove before serving.

Q: Is this dish freezer-friendly?
It freezes well for up to three months in an airtight container.

Q: Can I use a lighter cream?
Half-and-half or whole milk can work, though the gravy may be slightly thinner.

Q: Can onions or mushrooms be mixed directly into the patties?
Yes, finely chopped veggies can be incorporated for additional flavor.