Hamburger Steak with Onion & Mushroom Gravy

So remember a few weeks ago when Sara was sick? This last week was my turn. I wasn’t sick like she was sick–I was still semi-functional, but miserable, which is one of the worst kinds of sick because people still kind of expect you to be a responsible adult when all you want to do is lie in bed and watch re-runs of Frasier.

So I knew I had a post coming up and I didn’t know what I was going to post. I didn’t want to cook. I didn’t want to eat. If I did eat, I wanted it to be relatively healthy. I thumbed through magazines and cookbooks and I made a list of possibilities and nothing sounded good. Except for this.

A few months ago, I was reading through the current issue of Cooking Light one Sunday afternoon and I saw this recipe and I was totally overwhelmed with this flood of memories. When I was littlelittlelittle, hamburger and onions was one of my mom’s go-to meals. When we had somewhere to be or when we got home late or when there wasn’t anything else in the house or when she didn’t feel like cooking, it was hamburger and onions. I was so overwhelmed with memories, and so happy that I had everything in the house to make this, that as soon as I read the recipe, I had to make it, to see if it tasted like home and childhood, comfort food at its very best. And, unlike Kraft mac and cheese which tastes totally different in my memory than it does when I make it now as an adult, this was simple and homey and perfect. Which is why I’m not super surprised that’s the only thing I wanted when I wasn’t feeling well.

You’re going to need a pound of ground sirloin, a large white onion, 4-5 cloves of garlic, butter and olive oil (but not much of each because this recipe is surprisingly healthy), a cup of sliced mushrooms, all-purpose flour, beef broth or stock, red wine vinegar, and kosher salt and freshly ground black pepper. You also might want mashed potatoes or white rice for serving, although I ate this with a side of green beans and it was still pretty amazing.

Divide the meat into 4 1/2″-thick patties.

Season both sides with salt and pepper. Set aside.

Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.

Heat the teaspoon of butter in the skillet. When melted, add the sliced onions

and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the sliced mushrooms

and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.

(PS – I always get asked about my knives. They are THESE and I LOVE THEM.)

When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy. If you’re wanting to be fancy (believe it or not, I think you could pull this off as a fancy meal), heat the patties separately and place them on carefully mounded mashed potatoes and then spoon the gravy, onions, and mushrooms on top (it looks a little cleaner this way). If you want, you could garnish with green onions. Serves 4.

Try them on top of mashed potatoes!

Hamburger Steak with Onion & Mushroom Gravy

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Ingredients

• 2-3 teaspoons extra-virgin olive oil
• 1 teaspoon butter
• 1 pound ground sirloin
• kosher salt and freshly ground pepper
• 1 large white onion vertically sliced (about 1 1/2 cups)
• 1 cup sliced mushrooms like baby portobellos
• 4-5 cloves garlic
• 1 tablespoon all-purpose flour
• 1 1/2 cups low-sodium beef stock
• 1 teaspoon red wine vinegar
• Mashed potatoes make 'em with roasted garlic and buttermilk for extra deliciousness

Instructions

• Divide the meat into 4 1/2"-thick patties. Season both sides with salt and pepper. Set aside.
• Swirl 2 teaspoons in olive oil in a large non-stick skillet over medium heat. When the oil is hot, add the patties and cook for 4-5 minutes and then flip and cook for another 4-5 minutes or until cooked through. Remove the patties from the pan and set aside.
• Heat the teaspoon of butter in the skillet. When melted, add the onions and sprinkle lightly with salt and freshly ground pepper. Cook, stirring frequently, until they become tender and start to caramelize, about 5-7 minutes (you may need to add an additional teaspoon of oil if the onions are burning or sticking). Add the mushrooms and garlic and cook until the mushrooms are tender, being careful not to let the garlic scorch.
• When the onions and mushrooms are cooked, sprinkle them with 1 tablespoon of flour and stir quickly to combine. Add the broth and vinegar and cook until thickened. Add the beef patties and heat through. Serve each patty over mashed potatoes and top with mushrooms, onions, and gravy.

Notes

Nutritional Info

• Calories: 272
• Fat: 15
• Carbs: 8
• Protein: 25
• Fiber: 2
• WW Points +: 7

Nutrition

Serving: 4g

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