Hamburger Steak with Mushroom Gravy
Ultimate comfort food, easy, warm and hearty, feeds 4.
Preheat oven to 250, place a rimmed tray in the oven
Ingredients:
1 pound good quality ground beef
8 oz. package of button or crimini mushrooms, sliced thinly
1 shallot, minced (or about 1/2 of a finely chopped yellow onion)
1cup more or less of chicken stock or a bullion cube dissolved in a cup of water
1 cup more or less milk
Splash of white wine or vermouth to deglaze the pan (optional)
2 tb. Butter
2 tb. Flour
1 tb. Olive oil
Garlic powder, salt, pepper to taste
Create 4 oblong patties about 1/2 inch thick from the ground beef.
Season both sides with a sprinkling of garlic powder, salt, and pepper.
In a large skillet over medium high heat, add the olive oil, when shimmering,
Add the beef patties and sear to get a nice brown crust on both sides, do not cook through.
Remove the skillet from the heat and transfer the patties to
The warmed tray in the oven.
Put the same skillet back onto the stove, medium heat and add a splash of white wine or vermouth, the butter and shallot, scrape up browned bits from the bottom of the pan.
In about 2 minutes, add the flour, stirring to cook through to make a roux. In 2-3 minutes add the chicken stock and the mushrooms. Stir constantly until mushrooms soften and chicken stock starts to reduce.
Turn the heat to low and slowly add the milk until the gravy is at the consistency that you like.
If it’s too thick, you can add water or chicken stock, if it’s too thin, reduce it a little more.
Adjust the gravy for seasoning, if you used bullion, it might be saltier than chicken or vegetable stock.
Remove the burger patties from the oven and place into the gravy, be sure to dump in any added juices from the tray.
Turn once to coat the patties in the mushroom gravy.
Serve on a bed of egg noodles or steamy mound of mashed potatoes with a side of green veggies or glazed carrots.
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