Hamburger Steak with Brown Gravy
Last night, my husband had a craving for a gourmet dish: hamburger steak drenched in a rich brown gravy infused with mushrooms and onions.
Ingredients:
- 2 lbs Ground Chuck
- 1 Yellow Onion (thinly sliced)
- 16 oz Mushrooms (a mix of cremini and shiitake)
- 2 cups Beef Broth (divided, I prefer canned fat-free low sodium)
- 2 tbsp All-purpose Flour
- 6 tbsp Butter
- 4 Scallions (white and green sections, sliced)
- Salt and Pepper (to taste)
Instructions:
- Divide the ground chuck into 6 equal-sized patties, seasoning each side generously with salt and pepper.
- In a skillet, melt 2 tablespoons of butter. Sauté the onions and mushrooms over medium heat until golden brown. Remove them from the pan and set aside.
- Melt an additional 2 tablespoons of butter in the skillet and sear the beef patties for 3 minutes on each side, or until the beef reaches 120°F. Remove the patties from the skillet.
- Add the last 2 tablespoons of butter to the skillet. Pour in 1½ cups of beef broth, bringing it to a simmer. Whisk in the flour and cook until the mixture thickens. If the gravy becomes too thick, incorporate the remaining 1/2 cup of broth.
- Reintroduce the beef patties, mushrooms, and onions into the simmering gravy. Season with salt and pepper to your liking. Cook until the desired doneness is achieved.
- Serve the delectable dish and garnish it with sliced scallions for a finishing touch.