Emma Wilson
Hamburger steak with cream of mushroom is a comforting and hearty dish that combines the savory richness of seasoned ground beef with the creamy, earthy flavors of mushroom sauce. This classic recipe is both simple to prepare and incredibly satisfying, making it a favorite for family dinners or cozy weeknight meals. By searing a well-seasoned beef patty to perfection and smothering it in a luscious cream of mushroom sauce, you create a dish that’s both indulgent and homey. Whether paired with mashed potatoes, rice, or a side of vegetables, this recipe elevates the humble hamburger steak into a delicious, restaurant-quality meal that’s sure to impress.
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What You'll Learn
- Ingredients Needed: Gather ground beef, mushrooms, cream, onions, garlic, breadcrumbs, and seasoning for the recipe
- Preparing the Meat: Mix ground beef with breadcrumbs, egg, and seasoning; form into patties
- Cooking the Steak: Sear patties in a hot pan until browned; set aside for sauce
- Making Cream of Mushroom: Sauté mushrooms, onions, garlic; add cream and simmer until thickened
- Serving Tips: Plate steak, pour sauce over, and garnish with parsley or thyme for flavor
Ingredients Needed: Gather ground beef, mushrooms, cream, onions, garlic, breadcrumbs, and seasoning for the recipe
To begin crafting your hamburger steak with cream of mushroom, the first step is to gather all the necessary ingredients. The star of this dish is ground beef, which will form the base of your hamburger steaks. Opt for a blend with a higher fat content, such as 80/20, to ensure the patties remain juicy and flavorful. You’ll need approximately 1 to 1.5 pounds of ground beef, depending on how many servings you plan to make. This ingredient is essential, as it provides the hearty texture and rich taste that defines the dish.
Next, focus on the mushrooms, which are a key component of the cream of mushroom sauce. Fresh button mushrooms or cremini mushrooms work best for this recipe, as they have a mild, earthy flavor that complements the beef. Plan to use about 8 ounces of mushrooms, sliced or chopped, to create a generous amount of sauce. If fresh mushrooms are unavailable, canned mushrooms can be used as a substitute, though they may alter the texture slightly.
The cream is another critical ingredient, as it forms the base of the sauce and adds a luxurious, velvety consistency. Heavy cream or half-and-half works best here, providing the richness needed to balance the savory flavors of the beef and mushrooms. You’ll need about 1 cup of cream for the sauce. If you prefer a lighter version, you can substitute with whole milk, though the sauce may be less thick and creamy.
Onions and garlic are essential for building flavor in both the hamburger steaks and the sauce. Finely chop one medium onion and mince 2-3 cloves of garlic. These aromatics will add depth and a subtle sweetness to the dish. For the hamburger steaks, you’ll mix some of the onions and garlic directly into the ground beef, while the rest will be sautéed to create the sauce. Their combined presence ensures a well-rounded, savory profile.
To bind the hamburger steaks and add texture, breadcrumbs are a must-have ingredient. Use about ½ cup of plain breadcrumbs, which will help hold the patties together without overpowering the beef’s natural flavor. If you prefer a gluten-free option, almond flour or crushed gluten-free crackers can be used as substitutes. The breadcrumbs also contribute to a slightly firmer texture, making the steaks easier to handle during cooking.
Finally, seasoning is crucial to elevate the flavors of the dish. For the hamburger steaks, you’ll need salt, pepper, and optionally, Worcestershire sauce or soy sauce for added umami. These seasonings will enhance the natural taste of the beef. For the cream of mushroom sauce, consider adding a pinch of thyme or parsley for a herbal note, along with salt and pepper to taste. Proper seasoning ensures that every element of the dish—from the steaks to the sauce—is flavorful and balanced. With all these ingredients gathered, you’re ready to move on to preparing your hamburger steak with cream of mushroom.
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Preparing the Meat: Mix ground beef with breadcrumbs, egg, and seasoning; form into patties
To begin preparing the meat for your hamburger steak, start by gathering your ingredients: ground beef, breadcrumbs, an egg, and your preferred seasoning. The ground beef should be fresh and preferably 80/20 (80% lean and 20% fat) for a juicy and flavorful patty. Measure out about 1/2 cup of breadcrumbs, which will help bind the meat and add a subtle crunch. Crack one large egg into a mixing bowl, as it will act as the primary binding agent. For seasoning, a simple combination of salt, black pepper, and garlic powder works wonders, but feel free to add onion powder or Worcestershire sauce for extra depth.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, and seasoning. Use your hands to gently mix the ingredients, ensuring everything is evenly distributed. Be careful not to overmix, as this can lead to tough, dense patties. The goal is to achieve a cohesive mixture where the breadcrumbs and seasoning are fully incorporated into the meat. A good technique is to use a light touch and mix just until the ingredients are combined. If the mixture feels too wet, add a tablespoon more of breadcrumbs to balance it out.
Once the mixture is ready, it’s time to form the patties. Divide the meat mixture into equal portions, typically around 6 ounces each for a standard-sized hamburger steak. Take one portion and gently roll it into a ball between your palms. Flatten the ball into a patty, aiming for a thickness of about 3/4 inch. Slightly press the center of the patty to create a small indentation, which helps the meat cook evenly and prevents it from puffing up in the middle. Repeat this process with the remaining mixture, placing the formed patties on a plate or baking sheet lined with parchment paper.
Before cooking, let the patties rest in the refrigerator for about 15-20 minutes. This step is crucial as it helps the patties firm up, making them easier to handle and less likely to fall apart during cooking. Chilling also allows the flavors to meld together, enhancing the overall taste of the hamburger steak. While the patties are chilling, you can prepare the cream of mushroom sauce or gather your cooking tools, ensuring a smooth transition to the next step of the recipe.
After chilling, your patties are ready to be cooked. Heat a large skillet over medium heat and add a tablespoon of oil or butter. Once the skillet is hot, carefully place the patties into the pan, leaving some space between them to ensure even cooking. Cook the patties for about 4-5 minutes on each side, or until they are nicely browned and cooked to your desired level of doneness. The internal temperature should reach 160°F (71°C) for food safety. Once cooked, transfer the patties to a plate and let them rest briefly before serving with the cream of mushroom sauce.
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Cooking the Steak: Sear patties in a hot pan until browned; set aside for sauce
To begin cooking the steak for your hamburger steak with cream of mushroom, start by preparing your patties. Season the ground beef generously with salt and pepper, and optionally add minced garlic or onion powder for extra flavor. Form the meat into evenly sized patties, ensuring they are not too thick to allow for even cooking. Preheat a large skillet over medium-high heat; a cast-iron skillet works best for achieving a good sear. Add a tablespoon of oil or butter to the pan, ensuring it coats the surface evenly. Once the pan is hot and the oil is shimmering, carefully place the patties into the skillet, being mindful not to overcrowd them. This step is crucial for achieving a proper sear, which locks in the juices and creates a flavorful crust.
Next, sear the patties for about 3-4 minutes on the first side without moving them to ensure a golden-brown crust forms. Resist the urge to press down on the patties, as this will release the juices and dry out the meat. After the first side is browned, flip the patties using a spatula and cook the other side for an additional 3-4 minutes. The cooking time may vary depending on the thickness of the patties and your desired level of doneness—whether you prefer them medium-rare, medium, or well-done. For medium doneness, aim for an internal temperature of 160°F (71°C) when checked with a meat thermometer. Once both sides are beautifully browned and the patties are cooked to your liking, remove them from the skillet and set them aside on a plate.
While the patties are resting, it’s important to keep them warm but not continue cooking them, as they will finish cooking slightly in the sauce later. You can loosely cover them with aluminum foil to retain heat without trapping moisture, which could make the crust soggy. This resting period also allows the juices to redistribute within the meat, ensuring each bite is tender and flavorful. The skillet used for searing will now be utilized to prepare the cream of mushroom sauce, so ensure you retain any flavorful browned bits (fond) at the bottom of the pan, as they will add depth to the sauce.
Setting the patties aside properly is a key step in the overall dish preparation. It allows you to focus on building the sauce without overcooking the steaks. While the patties rest, you can proceed to sauté mushrooms, onions, or garlic in the same skillet, deglazing the pan with a splash of wine or broth to incorporate the fond into the sauce. This not only enhances the flavor of the sauce but also ensures no delicious bits are wasted. Once the sauce is ready, you’ll return the patties to the skillet, allowing them to heat through and absorb some of the creamy mushroom flavors, resulting in a cohesive and mouthwatering dish.
In summary, searing the hamburger patties in a hot pan until browned is a straightforward yet essential step in creating a delicious hamburger steak with cream of mushroom. Properly seasoning the meat, achieving a good sear, and allowing the patties to rest are all critical for maximizing flavor and texture. By setting the patties aside while preparing the sauce, you ensure they remain juicy and ready to be finished in the creamy mushroom mixture, creating a harmonious and satisfying meal.
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Making Cream of Mushroom: Sauté mushrooms, onions, garlic; add cream and simmer until thickened
To begin making the cream of mushroom sauce for your hamburger steak, start by preparing your ingredients. You’ll need fresh mushrooms (button or cremini work well), a medium onion, and a few cloves of garlic. Slice the mushrooms thinly, dice the onion, and mince the garlic. Having everything prepped beforehand ensures a smooth cooking process. Heat a tablespoon of butter or olive oil in a large skillet over medium heat. Once the butter is melted or the oil is hot, add the sliced mushrooms and diced onions to the pan. Sauté these ingredients for about 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown, and the onions become translucent.
Next, add the minced garlic to the skillet, being careful not to let it burn. Cook the garlic for about 1 minute, just until it becomes fragrant. The aroma will signal that it’s time to move to the next step. If the pan seems dry at any point, add a little more butter or oil to prevent sticking. The goal here is to build a flavorful base for your cream sauce, so take your time to allow the ingredients to develop their full flavor profile.
Once the mushrooms, onions, and garlic are sautéed to perfection, it’s time to add the cream. Pour in about 1 cup of heavy cream or half-and-half, stirring it into the mushroom mixture. Allow the cream to come to a gentle simmer. As the sauce simmers, it will begin to thicken naturally due to the reduction of the cream. Keep an eye on it and stir occasionally to prevent it from sticking to the bottom of the pan. This process should take about 8-10 minutes, depending on how thick you prefer your sauce.
While the sauce simmers, you can season it to taste. Add a pinch of salt, a crack of black pepper, and a sprinkle of dried thyme or parsley for added depth. If you prefer a richer flavor, a splash of white wine or a teaspoon of Dijon mustard can be stirred in before adding the cream. These additions are optional but can elevate the sauce to pair perfectly with your hamburger steak.
Once the cream of mushroom sauce has thickened to your desired consistency, it’s ready to be served with your hamburger steak. Spoon the sauce generously over the cooked patties, allowing it to complement the savory flavors of the beef. The creamy, earthy sauce will add a luxurious touch to your dish, making it a comforting and satisfying meal. With these steps, you’ll have a homemade cream of mushroom sauce that’s far superior to any store-bought version.
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Serving Tips: Plate steak, pour sauce over, and garnish with parsley or thyme for flavor
When it comes to serving your hamburger steak with cream of mushroom, presentation is key to making the dish as appealing as it is delicious. Start by selecting a plate that complements the hearty nature of the meal—a simple, white plate often works best to let the colors of the dish stand out. Place the cooked hamburger steak in the center of the plate, ensuring it’s positioned neatly. If the steak has been seared to a golden brown, this will naturally draw the eye and make the dish look more inviting. The steak should be the focal point, so avoid overcrowding the plate with too many side dishes; instead, consider placing sides like mashed potatoes or steamed vegetables alongside or slightly below the steak to maintain balance.
Next, pour the cream of mushroom sauce generously over the hamburger steak, allowing it to cascade slightly down the sides. This not only adds richness to the flavor but also enhances the visual appeal by creating a glossy, appetizing finish. The sauce should be warm and smooth, so ensure it’s heated properly before serving. If the sauce is too thick, you can thin it slightly with a splash of milk or broth to achieve the desired consistency. Pouring the sauce directly over the steak helps to meld the flavors together, making each bite as flavorful as the last.
Garnishing is the final step that elevates the dish from ordinary to extraordinary. Fresh parsley or thyme is an excellent choice for adding a pop of color and a burst of freshness. Sprinkle finely chopped parsley or whole thyme sprigs over the steak and sauce, focusing on the areas where the sauce pools to create a visually striking contrast. If using thyme, its earthy aroma will complement the creamy mushroom sauce beautifully. For an extra touch, you can also add a sprinkle of freshly cracked black pepper or a pinch of paprika to enhance both flavor and appearance.
Consider the overall arrangement of the plate to ensure it looks intentional and appetizing. If serving with sides, arrange them in a way that frames the steak without overshadowing it. For example, a small mound of mashed potatoes can be placed at a slight angle next to the steak, with a few steamed green beans or carrots fanned out on the other side. This creates a visually pleasing composition that encourages diners to dig in. Remember, the goal is to make the dish look as good as it tastes, so take a moment to step back and assess the plate before serving.
Finally, serve the dish immediately while it’s still hot to ensure the best texture and flavor. The warmth of the steak and sauce will also release the aromas of the herbs and mushrooms, making the meal even more enticing. If you’re serving this dish at a dinner party or for guests, consider adding a final touch like a slice of garlic bread or a small side salad on a separate plate to complete the meal. By following these serving tips—plating the steak thoughtfully, pouring the sauce generously, and garnishing with parsley or thyme—you’ll create a hamburger steak with cream of mushroom that is both visually stunning and utterly delicious.
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Frequently asked questions
You'll need ground beef, breadcrumbs, egg, onion, garlic, salt, pepper, butter, cream of mushroom soup, beef broth, and fresh mushrooms.
Mix ground beef, breadcrumbs, egg, diced onion, minced garlic, salt, and pepper. Form the mixture into oval-shaped patties and sear them in a skillet with butter until browned on both sides.
After searing the steaks, remove them from the skillet. In the same skillet, add cream of mushroom soup and beef broth, stirring to combine. Simmer the sauce, then return the steaks to the skillet to cook through, allowing them to absorb the flavors of the sauce.
