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Old Fashioned Hamburger Steaks

An iron skillet with hamburger steaks and gravy, with a garnish od sliced chives.

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Hamburger steaks, also known as Salisbury steaks, make a tasty family meal. A small amount of Dijon mustard adds flavor to this version, and condensed soup makes an easy savory gravy.

Ingredients

Scale
  • 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

  1. 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.
  2. Shape the beef mixture into 4 to 5 large patties.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the hamburger steaks with the mushroom gravy.