Hamburger Steak with Mushrooms, Onions, and Gravy
This recipe is one of my son's favorite meals! Instead of making gravy from the hamburger meat drippings, I use jarred gravy, which tastes just fine and makes the process much easier and quicker.
This recipe is one of my son's favorite meals! Instead of making gravy from the hamburger meat drippings, I use jarred gravy, which tastes just fine and makes the process much easier and quicker.
- Carbohydrate 4.22580833333333 g
- Cholesterol 106.026666666667 mg
- Fat 30.0847833333333 g
- Fiber 1.00708334525426 g
- Protein 27.6550583333333 g
- Saturated Fat 11.4937433333333 g
- Serving Size 1 1 Serving (230g)
- Sodium 129.728666666667 mg
- Sugar 3.21872498807907 g
- Trans Fat 4.65026333333334 g
- Calories 402 calories
Step-by-step
- Make 6 patties out of the ground chuck.
- Season with salt, pepper and garlic salt.
- Heat a large, black iron skillet on medium high for about 3 minutes.
- Add the patties and fry on both sides until done and brown.
- Set aside.
- In the drippings, saute the onions and mushrooms for about 5 minutes.
- Don't let the onions get too soft.
- Remove from skillet.
- Drain off any remaining drippings.
- Add the jarred gravy to the skillet, then the mushrooms and onions.
- Mix well.
- Add the cooked hamburger patties and make sure they are mostly submerged under the gravy.
- Place a lid on the skillet or cover with foil and put in a 325 degree oven for 45 minutes or until well heated.
- Serve with mountains of mashed potatoes.
Why Substitute Pan Drippings?
Can commercial jarred gravy replace traditional pan drippings without sacrificing depth? Food history shows that prepared gravies gained traction in home kitchens during the mid-twentieth century as commercial canning perfected starch stabilizers. Ground chuck contains roughly thirty grams of fat per serving. Using pre-made savory beef gravy bypasses the step of building a roux from that heavy rendered fat. Pre-made gravies rely on commercial thickeners like modified cornstarch, which maintain viscosity under extended heat better than wheat flour.
The Role of Cast Iron
Cast iron conducts heat unevenly at first but retains thermal energy remarkably well. Heating a large iron skillet on medium-high for three minutes ensures adequate surface temperature for the Maillard reaction. Ground beef patties require high initial heat to brown properly before moisture escapes. Cast iron transfers this energy efficiently, creating a crust that protects the interior juices from evaporating entirely.
Managing Texture in the Oven
Simmering proteins in liquid softens exterior crusts, shifting the textural profile from crisp to tender. Baking the patties submerged in gravy at 325 degrees for forty-five minutes alters the meat's exterior through gentle braising. Keeping onions coarsely chopped prevents them from dissolving entirely into the sauce during this extended baking phase. Textural contrast relies on retaining some structural integrity in both the onions and the drained mushrooms.
