This easy Hamburger Steak recipe is classic Southern comfort food! Smothered in a mushroom onion gravy and served with mashed potatoes for a family favorite dinner. Ready in less than 30 minutes!
Make the hamburger steak mixture. Add the ground beef, bread crumbs, egg (if using), Worcestershire sauce, and Stone House Seasoning to a mixing bowl. Use clean hands and combine the mixture until just combined. Form into 1/4-pound balls and place onto a parchment-lined baking sheet. Press into hamburger steak patties or leave as large meatballs to press later. Set aside or refrigerate if not ready to cook immediately.
Cook the hamburger steak. Place a skillet over medium-high heat. Add the hamburger steak patties to the skillet. Cook the patties for 4 minutes on one side and flip to the other side. Cook until they reach an internal temperature of 160º F when checked with an instant-read digital thermometer. Cook in batches if needed. Remove from the skillet to rest.
Make the mushroom and onion gravy. Add the onions and mushrooms to the skillet. Cook until tender, about 3 minutes. Mix together the flour and beef stock and pour into the skillet with the mushrooms and onions. Stirring constantly, cook until the gravy has reduced and thickened.
Serve. Top the hamburger steak with the mushroom and onion gravy and serve.
Notes
Recipe Variations
Gluten-Free Hamburger Steak - use gluten-free bread crumbs in the hamburger steak and gluten-free flour in the gravy.Egg-Free Hamburger Steak - omit the egg from the recipe.Hamburger Steak without Onions - omit the onions and/ or mushrooms from the gravy.Hamburger Steak with Southern Gravy - you can also make my Southern Gravy to top the hamburger steak. It is delicious and so easy!Hamburger Steak without Gravy - you can also make this hamburger steak and omit the gravy entirely. It is delicious served with BBQ sauce or simply with ketchup!
Storage Tips
To store. Place in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or in the microwave in 20-second intervals until heated throughout to 160º F.To make ahead. Cook as directed and store in the refrigerator for up to 4 days. Reheat as directed in storage directions and serve. This is great to make them ahead as meal prep for a weeknight dinner or when entertaining.To freeze. Store in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat (if cooked) to an internal temperature of 160º F and cook (if not) as directed in the recipe.