Chopped Steaks With Mushroom Gravy

Chopped Steak with mushroom gravy served over mashed potatoes on white plate.

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5 from 8 votes

Chopped Steaks With Mushroom Gravy

Smothered in rich mushroom gravy, these hamburger "steaks" are full of flavor, tender, and ready in under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Ingredients

For the Chopped Steaks

2 large eggs
¼ cup grated yellow onion
¼ cup chopped fresh parsley
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ teaspoon kosher salt
½ teaspoon black pepper
½ cup unseasoned panko breadcrumbs
1½ pounds ground sirloin steak or 90/10 lean ground beef
2 teaspoons extra virgin olive oil

For the Mushroom Gravy

2 tablespoons unsalted butter
½ cup minced yellow onion
8 ounces button, baby bella, or cremini mushrooms sliced
2 tablespoons all purpose flour
¼ cup dry sherry or dry marsala wine or additional beef broth
2 cups low-sodium beef broth
salt and pepper to taste

US Customary - Metric

Instructions

In a large mixing bowl, mix 2 large eggs, ¼ cup grated yellow onion, ¼ cup chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 tablespoon minced garlic, ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ cup unseasoned panko breadcrumbsuntil everything is well combined.
Add in 1½ pounds ground sirloin steak to the mixing bowl, and GENTLY combine the beef into the seasonings using your hands or a spatula. Be careful to not overwork the meat. Once just combined, shape the beef mixture into four oval patties that are about ½ inch thick.
In a large nonstick or cast-iron skillet heat the 2 teaspoons extra virgin olive oil over medium-high heat. Once the oil has heated, place the chopped steak patties in a single layer in the skillet, being sure to not overcrowd the pan. Sear the patties until browned on each side, about 4-5 minutes per side. Transfer the chopped steaks to a plate and loosely tent with foil.
To the same skillet, melt 2 tablespoons unsalted butter over medium heat. Add in ½ cup minced yellow onion and 8 ounces button, baby bella, or cremini mushrooms (sliced) to the melted butter and sauté until the onions have begun to soften and the mushrooms are slightly browned, about 5-8 minutes.
Sprinkle the onions and mushrooms mixture with 2 tablespoons all purpose flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in ¼ cup dry sherry or dry marsala wine (or beef broth) and scrape up any browned bits on the skillet. Slowly whisk in 2 cups low-sodium beef broth to combine into the gravy. 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℉/72-74℃, 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 Sirloin: 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.

Nutrition