Hamburger Steak with Onion & Mushroom Gravy

small square hamburger steak1

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.

hamburger steak ingredients

Divide the meat into 4 1/2″-thick patties.

hamburger 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

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

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.

Quick, easy, and healthy hamburger steak with caramelized onions and sauteed mushrooms in gravy from Our Best Bites

Try them on top of mashed potatoes!

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Hamburger Steak with Onion & Mushroom Gravy


Ingredients

23 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)

45 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
*Disclaimer: This post contains affiliate links.

33 comments

  1. 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!!!

  2. 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!!!

    1. 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. 🙂

  3. 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.

  4. 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!

  5. 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!

  6. 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!

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