My Mom's Hamburger Steak

 

 

I always loved my mom’s hamburger steak. There was nothing like coming home and smelling the onions and hamburger patties simmering on the stove and knowing we were in for a hearty and delicious supper.  When I was little playing outside, I knew we were having hamburger steak for supper.  The smell of those onions and beef gravy always made its way outside.  We were pretty poor back then and couldn’t afford more expensive cuts of meat.  But we didn’t know that.  We thought this dish was fit for a king!

It's a classic southern meal served with mashed potatoes! If you’re not from the south, you’re probably thinking this is a picture of Salisbury Steak.  It’s not; however, it’s Salisbury Steaks’ southern cousin. The difference really isn’t much other than the fact that Salisbury Steaks have a bit more “fancy” ingredients like breadcrumbs, bell peppers, and other seasonings and binders. Closer to a meatloaf. Hamburger Steak is a simple beef patty smother in a fantastic onion gravy.

 

My Mom’s Hamburger Steak

 

1 - 1 1/2 pounds ground chuck 80/20

1 teaspoon garlic powder

1 teaspoon onion powder

2teaspoons Worcestershire sauce

½ teaspoons black pepper

Pinch of salt (not much, soups have salt)

1 tablespoon butter

1 tablespoon olive oil

1 sweet onion, sliced

1 cup sliced mushrooms (optional)

1 can (10 ounces) French onion soup

1 can cream of chicken soup

1 packet Au Jus

1 cup water

 

Add ground beef, Worcestershire sauce, garlic powder, onion powder, salt and pepper into a large bowl. Use your hands to combine the spices with the beef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shape the mixture into 4-6 large patties They will shrink so make them large. Set aside.

 

In another large bowl whisk together the Cream of Chicken soup, the French onion soup and the packet of Au jus.  Whisk until blended and somewhat smooth.  Set aside.

 

Heat a large heavy skillet over medium-high heat.  Add a tablespoon of butter and a tablespoon of oil. Sear the burgers on both sides to create a nice "crust."

 

Remove burgers from skillet and place on a plate. They may be under cooked at this point but that’s okay.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave the drippings in the skillet and sauté the onions until tender and slightly golden.  Add the mushrooms and cook for about 5 minutes until soft.

 

Add the gravy mixture to the skillet and stir to bring the onions and mushrooms together.  Add in the patties, making sure they are completely covered.  Stir to combine and cover with a lid.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simmer for 45 minutes to an hour stirring occasionally to make sure the gravy is thickening.  Taste and if needed, season with salt and pepper.  You will find you probably won’t need to add salt as the two soups contain a lot of salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes and lots of gravy! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!