¼cupdry sherry or dry marsalaor additional beef broth
2cupslow-sodium beef broth
Salt and pepper to taste
Instructions
For the chopped steak, combine the eggs, ¼ minced onion, ¼ cup parsley, Worcestershire sauce, garlic, salt, pepper, and panko breadcrumbs together in a large bowl until well combined.
Add in the beef and mix with your hands or gently with a spatula to just combine. Be careful to not overwork the meat.
Shape the beef mixture into four oval patties that are about ½ inch thick.
In a large nonstick or cast-iron skillet heat the oil over medium-high heat. Sear the patties until browned on each side, about 4-5 minutes per side. Transfer the steaks to a plate and loosely tent with foil.
To the same skillet, melt the butter over medium heat. Add in the onion and mushrooms and saute until browned and the mushrooms are softened for about 5-8 minutes.
Sprinkle the mixture with flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the sherry or marsala and scrape up any browned bits on the skillet. Add in the broth and simmer for 3-4 minutes, or until the gravy thickens.
Turn the heat to medium-low and add the chopped steaks back to the skillet. Simmer until the chopped steaks are warmed through and reach an internal temperature of 160-165 degrees F, for about 5-8 minutes.
Taste and season with additional salt or pepper if needed.
Serve the chopped steaks with the pan gravy over noodles or mashed potatoes and chopped parsley as desired.
Video
Notes
Ground Beef: I recommend using 90/10 lean ground sirloin for less greasy hamburger steaks with the best flavor and texture. Sherry/Marsala Wine: Use either a dry marsala wine or dry sherry wine. Do NOT use cooking wine, as the flavor is not comparable. If you don't have wine, or don't care to use alcohol, omit the wine and use additional beef broth.Breadcrumbs: Panko breadcrumbs are best, as they don't weigh the hamburger steaks down as much as traditional breadcrumbs, but feel free to use whatever kind of UNSEASONED breadcrumbs you have on hand.Eggs: If you have an egg allergy, feel free to omit the eggs, but use a bit more caution when handling and cooking the patties. Storage: Store any leftover hamburger steaks and gravy in an airtight container for up to 3 days in the refrigerator. Reheat until just warm in the microwave or in a dry skillet over medium-low heat.