So remember a few weeks ago when Sara was sick? This last week was my turn. I wasn’t sick like she was sick–I was still semi-functional, but miserable, which is one of the worst kinds of sick because people still kind of expect you to be a responsible adult when all you want to do is lie in bed and watch re-runs of Frasier.
So I knew I had a post coming up and I didn’t know what I was going to post. I didn’t want to cook. I didn’t want to eat. If I did eat, I wanted it to be relatively healthy. I thumbed through magazines and cookbooks and I made a list of possibilities and nothing sounded good. Except for this.
A few months ago, I was reading through the current issue of Cooking Light one Sunday afternoon and I saw this recipe and I was totally overwhelmed with this flood of memories. When I was littlelittlelittle, hamburger and onions was one of my mom’s go-to meals. When we had somewhere to be or when we got home late or when there wasn’t anything else in the house or when she didn’t feel like cooking, it was hamburger and onions. I was so overwhelmed with memories, and so happy that I had everything in the house to make this, that as soon as I read the recipe, I had to make it, to see if it tasted like home and childhood, comfort food at its very best. And, unlike Kraft mac and cheese which tastes totally different in my memory than it does when I make it now as an adult, this was simple and homey and perfect. Which is why I’m not super surprised that’s the only thing I wanted when I wasn’t feeling well.
You’re going to need a pound of ground sirloin, a large white onion, 4-5 cloves of garlic, butter and olive oil (but not much of each because this recipe is surprisingly healthy), a cup of sliced mushrooms, all-purpose flour, beef broth or stock, red wine vinegar, and kosher salt and freshly ground black pepper. You also might want mashed potatoes or white rice for serving, although I ate this with a side of green beans and it was still pretty amazing.
Divide the meat into 4 1/2″-thick patties.
Season both sides with salt and pepper. Set aside.
Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.
Heat the teaspoon of butter in the skillet. When melted, add the sliced onions
and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the sliced mushrooms
and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.
(PS – I always get asked about my knives. They are THESE and I LOVE THEM.)
When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy. If you’re wanting to be fancy (believe it or not, I think you could pull this off as a fancy meal), heat the patties separately and place them on carefully mounded mashed potatoes and then spoon the gravy, onions, and mushrooms on top (it looks a little cleaner this way). If you want, you could garnish with green onions. Serves 4.
Try them on top of mashed potatoes!
Print
Hamburger Steak with Onion & Mushroom Gravy
Ingredients
2–3 teaspoons extra-virgin olive oil
1 teaspoon butter
1 pound ground sirloin
kosher salt and freshly ground pepper
1 large white onion, vertically sliced (about 1 1/2 cups)
1 cup sliced mushrooms (like baby portobellos)
4–5 cloves garlic
1 tablespoon all-purpose flour
1 1/2 cups low-sodium beef stock
1 teaspoon red wine vinegar
Mashed potatoes (make ’em with roasted garlic and buttermilk for extra deliciousness)
Instructions
Divide the meat into 4 1/2″-thick patties. Season both sides with salt and pepper. Set aside.
Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.
Heat the teaspoon of butter in the skillet. When melted, add the onions and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the mushrooms and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.
When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy.
Notes
Nutritional Info
- Calories: 272
- Fat: 15
- Carbs: 8
- Protein: 25
- Fiber: 2
- WW Points +: 7
Nutrition
- Serving Size: 4
Questions & Reviews
Love this recipe! I keep coming back to it again and again. I usually serve it over wild rice, potatoes, or thin spaghetti.
This was soooooo good! Both of my kids (even my picky 5yr old) ate it up! Served over mashed potatoes with a veggie side….. delish!
I pinned this when you first posted it and made it tonight. Oh my goodness…SO delicious!
EXCELLENT Recipe! All I added was a little Worcestershire in the meat, as Christine says, and a little Kitchen Bouquet in the gravy. It was an AMAZING meal! Thank You SO much for posting it!
I’m making this today, only I’m going to mix Worscestershire and seasoned salt into the meat before I form them into patties. Can’t wait for dinner. :d
Just made this today…YUM! Lick your plate good!
I’m making this tonight for dinner… I have a question about another recipe. I want to make the peanut butter cup cupcakes, can you make the same recipe with a chocolate cake mix? Do you still just add the sour cream, oil, and eggs? Sorry if this is a seriously stupid question, but I’m afraid to try it and take it to work without asking. 🙂 Thanks!
I haven’t had AS much luck with the chocolate cake mixes, but they’re still good. Just be SURE you’re getting an 18.25-ounce mix, which are getting super hard to find. Duncan Hines supreme (or deluxe or something) mixes are still that size, but even they have made their mixes smaller for the same amount of cupcakes and it’s kind of ruined my life… 😉
I made this tonight without mushrooms as my kids don’t eat them I did the gravy with brown gravy powder and onions instead and it turned out so good! My mom use to make the steak burgers growing up and it has been so long since I’ve made them! Thanks for the reminder of such a great meal.
Mmm. This looks delicious, and totally reminds me of growing up. Both my parents worked crazy jobs, so we ate a lot of quick and simple meals. I was wondering if I could do this with ground turkey instead since I never buy ground beef anymore, but then I thought.. Ew. It’s just not the same!!
Looks like we’ll have to make an exception for this one, and go for the real deal. 🙂
Thanks again!
Made this for dinner last night and everyone loved it! The only flaw was that there were no leftovers! Thank you!
Oh yum! Looks like wonderful comfort food!
I want to say this again, I REALLY appreciate the recipes you include the nutritional information on.
So I got home all ready to try this recipe, when I find that my DH has not put out meat to defrost. Everyone is hungry, so I’m going to try this as a ground beef mixture instead. We used to have a special name for it, not to be shared in public! Stay tuned for the outcome!
Keep us posted! 🙂
Made this tonight and it was great! My husband said it might be the best hamburger steak he’s ever eaten! The sauce was very flavorful! Thank you!
AWESOME! So glad you loved it!
This looks incredible! Sounds simple yet I’m drooling thinking about it! Super yum! 🙂
Oh my gosh – besides being an amazing kitchen goddess you are apparently psychic – how else would you know EXACTLY what I’ve been craving??? AND know to come up with a recipe that uses the box of mushrooms, thawed hamburger, and extra onions that I’ve been needing to eat? You are so awesome. Thanks!!!
It’s seriously one of our super powers… 😉
Yum. Pure comfort food. Kind of reminds me of Loco Moco in Hawaii but there would be tons of rice involved. Now I want this for dinner!
This looks like a perfect addition to our weekly rotation. I’m always looking for a good comfort food meal that isn’t high in points!! 7 points is so not bad for a dinner, add some veggies and it’s perfect!!!
Although, do you think it would still be the same with extra lean ground beef instead of sirloin?
Okay. The first time I made it, I used 93/7 and it was good. It was better with sirloin the second time. I would say if you’re willing to spend the extra point on the sirloin, do that, but if not, it will still be tasty. 🙂
Well I happen to have everything but sirloin already (always have a bunch of 97/3 on hand) but maybe I’ll go make a trip to the store. Thanks!
Oh my goodness, this looks so good. Comfort food at its best.
Looks Delish! I know my boys will eat this.
I just made the cooking light version of this recipe last week. And it was pretty yummy. I will have to try your version now…the mushrooms are really calling me.
The garlic and red wine vinegar really boost up the flavor–I don’t think salt, pepper, onions, and beef broth were enough the way it was written.
Yum! This is a great comfort food!
I grew up in an Asian household and WE even had something like this growing up, only with rice instead of mashed potatoes. 🙂 I love anything with onions and mushrooms. Add an egg and you’ve got a fancy loco moco! Looks yummy!
Thank you for this recipe! I live on a ranch and have a freezer full of beef, so I LOVE getting new recipes that use hamburger! Can’t wait to try it!
Seriously, we must have grown up in the same neck of the woods, because this is a recipe straight out of my childhood too! I never really paid much attention to how my mom made it, so I am so happy to have your recipe so I can now make it for my own fam! Thanks!