- Prepare the beef: In a large bowl, combine the ground beef, egg, breadcrumbs, grated onion, garlic, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper. Mix gently until just combined. Avoid overmixing so the patties stay tender.
- Shape the steaks: Divide the mixture into 6 portions and shape each into an oval patty about ½-inch thick.
- Brown the patties: Heat the oil in a large skillet over medium-high heat. Add the hamburger steaks and cook for about 4–5 minutes per side, until nicely browned. Transfer them to a plate.
- Cook the mushrooms and onions: In the same skillet, add the butter. Add the sliced mushrooms and onions and cook for 7–10 minutes, stirring occasionally, until the mushrooms are tender and the onions are soft and lightly golden.
- Thicken the gravy: Sprinkle the flour over the mushrooms and onions. Stir constantly for about 1 minute to cook the flour.
- Add the broth: Slowly pour in the beef broth while stirring continuously to prevent lumps. Add the Worcestershire sauce and garlic powder.
- Make it creamy: Stir in the heavy cream. Bring the gravy to a gentle simmer and cook for 3–5 minutes, until thick and smooth.
- Return the steaks: Place the browned hamburger steaks back into the skillet. Spoon the mushroom gravy over them.
- Simmer: Cover and cook over medium-low heat for about 8–10 minutes, or until the patties are fully cooked and reach 160°F (71°C) internally.
- Finish and serve: Taste the gravy and adjust the salt and pepper. Sprinkle with fresh parsley.
Serving Suggestion
Serve these hamburger steaks over a big pile of creamy mashed potatoes, letting the mushroom gravy soak into the potatoes. You can also serve them with rice, egg noodles, or roasted vegetables.
❤️ Would you eat this old-fashioned hamburger steak with mushroom gravy? YES or NO?
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