Description

This classic Hamburger Steak recipe features juicy ground beef patties cooked to perfection and smothered in a rich mushroom gravy. Enhanced with onions, garlic, and fresh thyme, then simmered with red wine and beef broth for deep flavor, this comforting dish is perfect for an easy weeknight dinner.

Ingredients

Scale

Hamburger Patties

1 pound ground beef
½ large onion, finely chopped
½ cup breadcrumbs
¾ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 teaspoon Worcestershire sauce

Cooking & Gravy

1 tablespoon olive oil
½ large onion, sliced
½ teaspoon kosher salt
2 cloves garlic, minced
8 ounces cremini mushrooms, sliced
2–3 sprigs fresh thyme
2 tablespoons all-purpose flour
1½ tablespoons tomato paste
2 teaspoons Worcestershire sauce
¼ cup red wine (such as Cabernet Sauvignon)
1½ cups low-sodium beef broth

Instructions

Form the Patties: In a large bowl, combine the ground beef, finely chopped onion, breadcrumbs, kosher salt, garlic powder, onion powder, black pepper, and Worcestershire sauce. Mix well using your hands until all ingredients are evenly incorporated. Shape the mixture into 6 evenly sized patties.
Brown the Patties: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, place the patties into the skillet and cook them for 3-4 minutes on each side, until they are nicely browned and cooked through. Remove the patties from the skillet and set them aside on a plate.
Cook the Vegetables: In the same skillet, add the sliced onion along with ½ teaspoon kosher salt. Cook the onions until they soften, about 3-4 minutes. Then add the minced garlic, sliced mushrooms, and fresh thyme sprigs, cooking for an additional minute to release their flavors.
Create the Gravy Base: Stir in the all-purpose flour, tomato paste, and Worcestershire sauce to the vegetable mixture. Cook, stirring constantly, until the mixture becomes paste-like and well combined.
Simmer the Gravy: Pour in the red wine and beef broth, raising the heat to high to bring the mixture to a bubble. Then reduce the heat to a simmer and continue stirring as the gravy thickens, about 5-7 minutes.
Combine and Finish Cooking: Nestle the browned patties back into the pan with the mushroom gravy. Let everything simmer together for another 5 minutes, allowing the patties to absorb the rich flavors of the sauce. Remove the thyme sprigs before serving.

Notes

Use lean ground beef for a healthier option, but avoid ground meat that is too lean as it can dry out.
If you prefer a thicker gravy, simmer it a bit longer until desired consistency is reached.
Red wine can be omitted or substituted with additional beef broth for a non-alcoholic version.
Serve with mashed potatoes, rice, or buttered noodles for a complete meal.
Leftover patties and gravy can be refrigerated for up to 3 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Hamburger steak, Salisbury steak, ground beef patties, mushroom gravy, comfort food, easy dinner, stovetop recipe