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, and condensed soup makes an easy savory gravy.
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.
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