Hamburger Steak with mushrooms and onion gravy

D&D_9434

Hamburger Steak with mushroom and onion gravy

My mom (here it is again) used to make hamburger steaks for us when I was young and I really enjoyed them.  She would heat a cast iron skillet to just about blazing and put salt in the bottom, then add the ground beef patty.  The layer of salt seasoned and kept it from sticking. Kind of like cornmeal on a pizza crust.  But for a blog, this is just more brown food. Thank goodness the MotH has a way with a camera and for that I am ever grateful.

I think this came to mind when one of my favorite places (Shaggy’s) had it on the special board a few weeks ago. Didn’t order it, but thought about all the things I like about this really simple meal. I mean, mushrooms and onions are involved. What’s not to love? Got me. I looked up several recipes, but decided to put together a version that would work for me. A bit of meatloaf idea, but not quite really.

1 pound ground beef
1 egg
1/4 cup fresh bread crumbs (one piece sandwich bread)
1/8 tsp black pepper
1 tsp McCormick Montreal Seasoning
1/4 tsp salt
1 clove garlic, minced
2 tsp Worcestershire sauce
2 Tbs olive oil
1 medium yellow onion, sliced
8 ozs mushrooms, sliced
2 Tbs flour
1 cup beef broth

Process bread in food processor until finely ground. Mix, by hand, ground beef, egg, bread crumbs, black pepper, Montreal seasoning, salt, garlic, and Worcestershire sauce. Form into 4 patties.
Heat olive oil in skillet in medium heat. Add patties to the pan, do not crowd. Sear on both sides 3-4 minutes each. Add sliced onions to the pan and cover pan cooking for 4 minutes more. Remove patties to plate and keep warm.
Add mushrooms and cook until the release juices and start to dry out a bit. Spread flour over pan, and cook for 3 minutes. Slowly add broth.
Once gravy thickens, return patties and turn heat down to low simmer. Cover and cook for 8 minutes. Uncover and let simmer 7 minutes more. Serve warm.

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