Author: Crystal

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Smothered Hamburger Steaks with Mushroom and Onion Gravy

Smothered hamburger steaks with mushrooms in a pan

Hamburger steaks. Gravy. Mushrooms. Onion. Let’s go!

All you need is 30 minutes and you’ve got a super duper comforting home cooked meal! Patties are seared and simmered in a mushroom and onion gravy. Soooo yummy, especially when served with some mashed taters to soak all dat sawse up!!!

Smothered hamburger steaks with mushrooms in a pan

Everyone has a meal that reminds them of a great time or person in their life. Smothered hamburger steaks with gravy is that dish that immediately takes me back to my dad cooking this for our fam back growing up.  While he never showed me how he made his, over time I’ve finally mastered his recipe, and now I’m here to share it with you all!

My dad’s  hamburger steaks were much more simple than what I’ve created, but still so damn good. Me being me, I had to jazz up his recipe a little bit, so I added some mushrooms. Oooooohhhh, I wish he were here to try this one out!

How to make smothered hamburger steaks

Ground beef gets seasoned, formed into patties, and seared on each side so it’s partially cooked.

In the same pan,  mushrooms and onions are sauteed with a little garlic, which will then be turned into a nice and flavorful gravy with some beef stock.

Finally, the beef patties are added back into that gravy yummy-ness to slowly simmer for a few minutes. 

Can I make this recipe gluten-free?

You sure can! I’ve added panko breadcrumbs as a binder for the ground meat, but it can most certainly be omitted if you’re looking for a gluten-free meal.

Is this recipe dairy-free?

There is a little bit of butter used to help make the mushroom gravy.

Just as a fun fact: to make gravy, you need equal parts of flour with ANY type of fat. So the butter can be replaced with your fat of choice! There’s already some canola oil being used, so the butter can be swapped out for that.

What sides should I serve with hamburger steaks?

These hamburger steaks are made to be devoured with mashed potatoes. Rice would work really well with this too. There’s a good amount of gravy with this recipe, and we can’t let that go to waste amiright?

I usually keep it simple with my veggie side by doing a quick saute of green beans. But depending on my mood and timing, I’ll cook up a batch of my slow cooked string beans with smoked turkey.

Smothered hamburger steaks with mushrooms in a pan
Print Recipe

Hamburger Steaks with Mushroom and Onion Gravy

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: gravy, hamburger gravy, hamburger meat, hamburger steaks, mushroom, mushroom gravy, mushrooms, weeknight meal
Servings: 4 servings
Author: Crystal

Equipment

  • Mixing bowl
  • wooden spoon
  • large skillet
  • spatula

Ingredients

For the Hamburger Steaks

  • 1 ½ lbs ground beef
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ⅛ tsp red pepper flakes
  • ½ tbsp kosher salt
  • ½ tsp ground black pepper
  • ⅛ tsp thyme
  • 1 egg beaten
  • 2 tbsp plain Panko breadcrumbs
  • ½ tbsp worchestershire sauce

For the Mushroom Gravy

  • 4 tbsp canola oil
  • 8 ounces mushrooms sliced
  • 1 cup yellow onion sliced
  • 1 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tbsp all purpose flour
  • 1 ½ cup beef broth
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ½ tbsp worchestershire sauce

Instructions

For the Hamburger Steaks

  • In a large bowl, mix all ingredients for the burgers. Evenly divide the burger mixture into 4 portions. Flatten each portion into patties about a quarter inch thick. Once flattened, put a thumbprint in the center of each patty.
  • In a large saucepan or skillet, heat 2 tablespoons of the canola oil on medium heat. Sear each hamburger patty for 2 minutes per side. Keep seared patties on a separate plate, and set aside. Reserve the pan to cook the gravy. Wipe the pan clean.

For the Mushroom Gravy

  • In the same pan that the hamburger steaks were seared, heat 2 tablespoons of canola oil. Add mushrooms and onions and cook for 3-4 minutes, stirring occasionally until lightly browned. Add the butter and minced garlic, stirring for 1 minute.
  • Dust the flour over the mushroom mixture, stirring for 1 minute. Pour in beef broth, and bring to a simmer while stirring. Add remaining gravy ingredients, stirring to combine. Turn heat down to it's lowest setting.
  • Place the partially cooked burgers into the gravy, along with any juices leftover in the plate. Cover the pan and cook for 10 minutes, flipping the burgers in the sauce halfway through cooking. Remove from heat.
  • Serve with your favorite veggie and mashed potatoes. Enjoy!

Notes

To make dairy free, omit the butter and replace with a tablespoon of canola oil. 
 
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Garlic Confit Recipe with Infused Garlic Oil

Garlic Confit In A Baking Dish

Garlic confit and infused oil is super duper easy to make.

This garlic confit recipe with infused garlic oil is something you’d definitely want to keep on hand in your home, as it can be used in a variety of ways!

Just get an oven safe dish or pan, add your garlic, herbs of choice, let it swim in olive oil, cover with foil, and bake until soft.  The type of pan or dish you use will make a difference in the cooking time. But in general this will take 30-45 minutes when baked at 300 degrees. 

The end result is basically spreadable garlic. Similar to roasted garlic but without the caramelization.

Ok, but what IS confit?

“Confit” is a French culinary technique that involves a food being submerged in an oil, then cooked slow at a low temperature. It results in that cooked food being tender and melting in yo mouf, versus is being cooked in oil at a higher temperature and the food having more texture and crunch.

What kind of oil should I use for my garlic confit recipe?

Garlic confit is usually cooked in olive oil, but you can use any oil you’d like. I highly suggest using an oil that you do not mind using in recipes. I’ve made mine with avocado oil before and it was still delicious!

Garlic Confit With Bay Leaf In A Baking Dish

What can I use the garlic confit cloves for?

Garlic confit is great for spreading on toasted bread to make, well, garlic bread obviously lol.

If you need a sauce or spread that isn’t cooked but want that garlic flavor, this will come in handy. Also great when it’s spread on some chicken or fish. (Steak too, but roasted garlic is the preferred garlic for me when there’s red meat.)

How long can you store garlic confit?

Once cooked and cooled, store the garlic confit and it’s oil in an airtight container. It can be stored in your fridge for 2-3 weeks.

The garlic confit and oil should not be stored at room temperature. There is a risk of botulism and bacteria that can form if stored this way, and we don’t want that.

What should I do with the oil that the garlic cooked in?

Guess what….not only did you make garlic confit, you also made a garlic infused oil!

The garlic oil can be used for cooking, salad dressings, or as a finishing oil.  Issa double win!

Garlic Confit In A Baking Dish
Print Recipe
5 from 1 vote

Garlic Confit and Infused Garlic Oil

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Salad, Side Dish, Soup
Cuisine: American, French
Keyword: confit, garlic, garlic confit
Servings: 1 cup
Author: Crystal

Equipment

  • oven safe dish
  • aluminum foil

Ingredients

  • 1 cup peeled garlic cloves
  • 1 cup olive oil
  • ¼ tsp kosher salt
  • ⅕ tsp black pepper corns
  • 1 bay leaf

Instructions

  • Preheat oven to 300 degrees.
  • In a small oven safe dish or pan, combine all ingredients. Garlic should be completely submerged in the oil. Add more oil if needed.
  • Cover the dish tightly with aluminum foil. Bake for 40 minutes.
  • To test if the garlic is ready, press into a clove with a butter knife. The garlic should be soft like butter. If not, cover and bake for an additional 10 minutes.
  • Let cool to room temperature before pouring into a container and refrigerating. Can be stored in the fridge for up to 2 weeks.
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Slow-Cooked String Beans with Smoked Turkey

Another veggie side dish for yall! My green beans gotta be cooked one of 2 ways….a quick saute so they’re nice and crunchy, or low and slow that you don’t need to chew them. I mean, you still gotta chew em but you get where I’m going.

Slow cooked string beans in a bowl

These braised string beans were exactly what I needed sitting pretty next to my hamburger steak with mushroom gravy. 

When it’s cooked this style, it is also my favorite veggie. The small chunks of smoked turkey set it off.

Do I have to use smoke turkey for this recipe?

If your a fan of the swine, smoked pork or bacon can be used instead. Any smoked meat can be used, and can also be completely omitted!

I can sit and eat a big a** bowl of these, nothing else with it, and then go get another big a** bowl. These are those string beans that you hope your auntie is making for the family cookout…and imma be that auntie!

Slow cooked string beans in a bowl
Print Recipe

Slow-Cooked String Beans with Smoked Turkey

Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: American
Keyword: green beans, side dishes, southern, string beans
Servings: 8 servings
Author: Crystal

Equipment

  • 4 quart (or larger) pot with a lid
  • colander

Ingredients

  • 2 tbsp canola oil
  • ½ cup white onion diced
  • 2 cloves garlic minced
  • 20 ounces chicken stock
  • 1 smoked turkey neck any size
  • ½ tbsp kosher salt
  • ½ tsp ground black pepper
  • ⅛ tsp red pepper flakes
  • ⅛ tsp garlic powder
  • ¼ tsp onion powder
  • 1 ½ lbs fresh green beans cleaned, trimmed, and cut in half
  • 1 tbsp unsalted butter

Instructions

  • In a 4 quart pot, heat oil on medium low heat. Add onions and saute for 4 minutes until the onions are slightly brown. Add garlic and cook for an additional minute.
  • Pour in chicken stock. Add in the turkey neck, salt, pepper, pepper flakes, garlic powder, and onion powder. Bring to a boil, then turn the heat to low. Cover and simmer for 20 minutes.
  • Mix in the green beans. Turn heat to medium low. Cover and simmer for one hour.
  • Remove the turkey neck from the pot with a fork or tongs onto a plate. Let it cool for about 5 minutes, and pick the meat off the bone. Be sure to leave behind and gristle or tendons.
  • Add the picked turkey meat and butter in with the green beans. Stir until butter has melted, and remove from heat.

Notes

Recipe can be made vegetarian by omitting the turkey neck, and replacing the chicken stock with veggies stock. This can also be made vegan by omitting the butter.

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