Incredibly Good Smothered Hamburger Steak

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More Amazing With Mushroom And Onion Gravy

After too many nights in a row of take-out, I was so hungry for a meat and potatoes dinner! I decided to splurge and make smothered hamburger steak along with mushroom and onion gravy on red-skin mashed potatoes! Yum!

After a glorious week of weather in the sixties, the weather has turned more November-like, and I was ready for some honest-to-goodness comfort food!

We have a little antique business and have spent several busy days preparing everything for a weekend show. Cooking went out the window last week, and that's a rare thing around here! We go out to eat very little, and I desperately craved something made in my own kitchen!

I've made smothered hamburger steak in the oven, but I thought I'd try it on the stovetop, so I used my big blue LeCrueset Dutch oven for the job. It's truly one of the best gifts I've ever received, and it worked perfectly!

I could brown everything beautifully, cover the pot, and finish cooking it to perfection! You can use a covered skillet, too!

Why You'll Love Smothered Hamburger Steak

It's comfort food, people! When you're hankering for meat and potatoes with gravy, you can satisfy your longing in less than an hour! I'll even share a recipe for smashed red-skin potatoes to serve with it!

The recipe for the hamburger patties begins similarly to making meatloaf but with more oomph, saltine cracker crumbs, milk, and an egg. Garlic powder, onion powder, Italian seasoning, seasoned salt, and pepper ensure a delightfully seasoned product.

How To Make Stove Top Hamburger Steak

I found my trusty Danish whisk, the one Santa brought me a year ago, is the perfect tool for the job. Every kitchen should have one! With this innovative tool, you blend the ingredients instead of packing them together. The mixture is combined with a light touch. This ensures a tender patty.

Once the meat mixture is ready, shape it into equal-sized patties and flatten them, then dredge them generously with flour. Don't skimp. The flour helps achieve a good sear on the burgers and helps thicken the awesome gravy as they cook.

Sear the patties on both sides in a mixture of butter and olive oil; don't crowd them. Use a medium-high heat setting. Work in batches if you need to

Don't cook them any longer than it takes to get them nice and brown; they'll finish cooking in the gravy. Remove them from the skillet when they have an attractive brown on both sides, and make the gravy right in the same pan.

How To Make The Amazing Gravy

Put about a cup of chopped onion in the same pan or skillet. I used half of a large sweet onion. You can slice the onion if you'd rather. When the onions start to brown, add the butter and continue cooking until the onions are getting soft and translucent.

Add mushrooms and continue cooking. My husband is not much of a mushroom fan, so I chopped the Baby Bella mushrooms pretty small.

Now, add the flour to create a roux. Cook and stir until the flour disappears completely, then add the water and bouillon to make the tasty gravy.

Finally, put the patties into the gravy, cover, and cook for about 20 minutes until the patties are cooked through. The gravy will be thickened into a beautiful topping for mashed potatoes, noodles, or rice.

Yield: 4 servings

Smothered Hamburger Steak

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A delicious smothered hamburger steak with onion and mushroom gravy you can make on the stove top.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

Hamburger Patties

• One pound lean ground beef
• One egg
• 1/2 cup saltine cracker crumbs
• 1/4 cup milk
• 2 Tbsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp seasoned salt
• 1 tsp Italian seasoning
• 1/2 tsp black pepper or to taste
• Flour to dredge hamburger patties
• I Tbsp butter
• 1 Tbsp olive oil

Mushroom Onion Gravy

• 1 cup onion, chopped or thinly sliced, your preference.
• One 8-ounce package of fresh Baby Bella mushrooms, sliced or chopped fine, your preference.
• 3 Tbsp butter
• 2 cups water
• 1 Tbsp Better Than Bouillon Roasted Beef Base
• 1/4 cup all purpose flour

Instructions

1. Mix ground beef with crumbs, milk, Worcestershire sauce, egg, and seasonings. Form into four patties and dredge in flour.
2. Put olive oil and butter in a Dutch oven or a skillet with a tight-fitting lid.
3. Sear the patties quickly in the hot skillet and set aside to make the gravy.
4. In the same pan, saute the onions until they begin to brown, then add the mushrooms and cook them in the butter for a few minutes.
5. Add the flour and butter to make a roux, and stir until the flour disappears completely.
6. Add the water and bouillon, then cook and stir until the gravy thickens slightly.
7. Put the hamburger patties back into the skillet, cover tightly, and cook on medium heat for about twenty minutes until the hamburger patties are cooked through. Beef is properly cooked when the internal temperature is 160 degrees.
8. Serve over rice, noodles, or mashed potatoes.

We adore potatoes and eat them often! I hadn't cooked for days and was ready to try something new. I decided to try red-skinned mashed potatoes, and we have found yet another new dish potato dish to love.

Red potatoes have a thin skin, so you don't need to be bothered with peeling them. Just wash them thoroughly and cut them into quarters if needed. The tiny ones can stay whole. Boil about three pounds in generously salted water until you can easily pierce them with a knife.

Drain the pot, then put the pan back on the burner and shake it to dry out the potatoes a little bit. Now, mash the potatoes with butter first, then add cream. This keeps the potatoes from absorbing too much liquid, which can make them gluey.

Add a packet of dry ranch seasoning mix for a yummy flavor boost. Then add additional milk until you get the consistency that makes you happy. Salt and pepper to taste. This is the perfect side to go with smothered hamburger steak!

Yield: 6 servings

Red Skin Mashed Potatoes

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Wonderful creamy mashed potatoes made from unpeeled, thin-skinned red potatoes with butter, cream, milk, and dry Ranch seasoning.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• Three pounds small red skin potatoes
• Water
• 1/2 cup butter
• 1/2 cup heavy cream
• One 1-ounce packet of dry Ranch seasoning mix
• Milk as needed, whole milk preferred
• Salt for cooking and salt and pepper to taste

Instructions

1. Cook potatoes in salted water. Cut up larger potatoes, if needed, for about 20 minutes until they are tender and can be easily pierced with the tip of a knife.
2. Drain the potatoes, then return them in the pot to the burner and shake them as you let them dry a bit.
3. Mashe with butter, then add the cream and Ranch seasoning and mash more.
4. Add enough milk, a little at a time, to make the consistency you like.
5. Don't over-mash; leave them a little chunky.

We eat very simply and enjoy what our grandkids call GB's Farm Food. We love Julia Child's advice, which is to eat great food and watch your portion size! Here are two more recipes for comfort food we love: Quick And Easy American Goulash and Beef Noodle Soup. Nothing fancy pants here!

If you liked this recipe, you are my people! And if you like this recipe, please share it on your social media accounts like Facebook, Instagram, Pinterest, and Twitter! It would sure tickle me, and I would be ever so grateful!

If you haven't already, please look for me on Facebook and Pinterest, where I will share easy, delicious, family-friendly recipes every week!

Love, GB (Betty Streff)

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