Memaw’s Smothered Hamburger Steak Mushroom and Onion Brown Gravy
This is the kind of supper that filled my Memaw’s kitchen with the smell of onions browning in butter and gravy simmering low on the stove. Juicy chopped steaks are seared for deep flavor, then gently finished in a rich brown gravy loaded with mushrooms and sweet onions. Simple, comforting, and made to be spooned over biscuits or potatoes just the way she would have served it.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Special Equipment: Cast iron skillet or large skillet
Ingredients
Hamburger Steaks:
2 lbs 80 20 ground beef
1 to 1 1/2 teaspoons Fiesta Smoky Swine seasoning or your favorite all purpose seasoning
1 to 2 teaspoons Johnny’s French Dip concentrate or Worcestershire
1 small shallot very finely minced
1 egg
Mushroom and Onion Brown Gravy:
2 medium yellow onions sliced
16 oz baby bella mushrooms sliced
3 tablespoons butter or beef drippings
1/4 cup all purpose flour
2 1/2 cups warm low sodium beef broth
1 to 2 tablespoons Johnny’s French Dip concentrate or Worcestershire
Fresh cracked black pepper to taste
1 tablespoon butter to finish
Directions
In a bowl whisk together the egg, Johnny’s concentrate, seasoning, and minced shallot. Add the ground beef and mix gently just until combined. Form into 6 oval patties about 3/4 inch thick and press a slight dimple in the center.
Heat a large skillet over medium high heat. Sear patties 3 to 4 minutes per side until a deep brown crust forms. Remove and set aside.
In the same pan add butter or drippings. Add onions and cook until softened and lightly browned, about 5 to 7 minutes. Add mushrooms and continue cooking until browned and their moisture has cooked off.
Sprinkle flour over the onion mushroom mixture and stir constantly for 1 to 2 minutes. Slowly whisk in warm beef broth until smooth. Stir in Johnny’s concentrate and black pepper. Let simmer until thick and glossy.
Stir in the final tablespoon of butter. Return the patties to the pan, spoon gravy over the top, cover, and simmer on low 6 to 10 minutes until tender and cooked through.
Garnish: with sliced green onions and serve hot.
