Old Fashioned Hamburger Steaks
Hamburger steaks, also known as Salisbury steaks, make a tasty family meal. A small amount of Dijon mustard adds flavor to this version.
by Diana Rattray
These old-fashioned hamburger steaks—also known as salisbury steaks—will remind you of your favorite childhood meals. The simple mixture of ground beef and seasonings is finished with a super easy gravy made with cream of mushroom soup. Serve the hamburg steaks with mashed potatoes and green beans, corn, spinach, or peas.
Use lean ground beef in this recipe, preferably 90/10, but no less than 85/15. If you aren’t a fan of mushrooms, feel free to use cream of celery soup and omit the sliced mushrooms.
The recipe makes four generous hamburger steaks, or make 5 to 6 smaller steaks.
You might also like these Instant Pot burgers or these delicious Texas-style burgers.
Old Fashioned Hamburger Steaks
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg
- 1/4 cup fine dry bread crumbs
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 cup finely chopped onion
- 1 1/2 pounds lean ground beef
- 2 tablespoons butter
- 8 ounces sliced mushrooms
- 1 tablespoon vegetable oil
- 1 10 3/4- ounce can cream of mushroom soup
- 1 cup beef stock, or 1 cup water and 1 teaspoon of beef base or granules
- Optional: 1/2 to 1 teaspoon gravy browning sauce, such as Gravy Master
Instructions
- In a bowl, combine the Dijon mustard, Worcestershire sauce, egg, bread crumbs, milk, and salt. Whisk to blend thoroughly. Add the ground beef and finely chopped onion; knead to blend ingredients.
- Shape the beef mixture into 4 to 5 large patties.
- Heat the butter in a large skillet over medium heat. Sauté the mushrooms, stirring frequently, until they are tender and golden brown. With a slotted spatula, remove the mushrooms to a plate and set aside.
- Add 1 tablespoon of vegetable oil to the same skillet (there should be some residual butter left, but if not, add an extra tablespoon of oil). Brown the hamburger patties for about 6 to 8 minutes on each side, or until the hamburger steaks register at least 150 F.
- Meanwhile, combine the soup with the broth and gravy browning sauce, if using; stir in the mushrooms. Pour the mushroom sauce mixture over the Salisbury steaks. Reduce heat to low, cover, and simmer for about 5 minutes or until the steaks are hot and register at least 160 F.
- Serve the hamburger steaks with the mushroom gravy.
