Hamburger Steaks

The weather is turning colder and I’m ready for yoga pants and comfort food!  They go together, right?!

I was in a hurry the other day and didn’t quite know what to make for dinner, so I grabbed the hunk of hamburger meat and package of mushrooms and decided to throw together hamburger steaks. They were very good and the pan drippings made a rich gravy to eat with my Homestyle Mashed Potatoes!

Add 1 packet of dry onion soup mix to about 2 pounds of hamburger meat.  I used ground round here because it’s leaner.

 Add a few grinds of fresh black pepper, season salt and 2 tablespoons Worcestershire sauce.  Also add milk, breadcrumbs and egg.

Now break out the best tools in your kitchen.  *Your hands* and smoosh in all the ingredients until well blended.

…and just because I’m a little crazy and like to get all the patties even, I used a medium metal cookie scoop to portion out the meat.

Pat the meat into even patties.

Heat 1/4 cup of olive oil with 2 tablespoons of butter until the butter is melted and has stopped foaming; add patties and brown.

Flip patties and brown evenly on both sides.  Place browned patties in a greased 9×13 baking dish; set aside.

Next add the baby bellas and saute until golden (add more olive oil as necessary).  Remove mushrooms from pan and pour over meat patties; set aside.

Saute onions until deep golden brown; add garlic and saute until fragrant.  Spread over mushroom and meat patties; set aside.

Add remaining butter and flour to the pan and cook over medium heat, stirring constantly for about 1 minute.  Whisk in beef broth and 1 tablespoon Worcestershire sauce and continue cooking while stirring for an additional 2 minutes.

Pour gravy over meat, onion and mushrooms and cover baking dish with foil.  Bake at 375 degrees for 45 minutes.