Hamburger Steaks with Mushroom Onion Gravy
Makes 6 servings
Let the sizzle of this hearty meal cooking in the skillet call your family to the dinner table.
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
2 teaspoons minced garlic
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large sweet yellow onion, thinly sliced
1 (8-ounce) package sliced baby portobello mushrooms
1 (14.5-ounce) can low-sodium beef broth
1 (0.87-ounce) package brown gravy mix
1. In a large bowl, stir together beef, Worcestershire, horseradish, garlic, salt, and pepper. Divide mixture into 6 portions, and shape each into a patty.
2. Heat a large cast-iron skillet over medium heat. Add patties, and cook until browned, 5 to 6 minutes per side. Remove from skillet, reserving 2 tablespoons drippings in skillet.
3. Add onion, and cook over medium heat, stirring frequently, until just tender, 5 to 6 minutes. Add mushrooms; cook until just tender, 3 to 4 minutes.
4. In a small bowl, whisk together broth and gravy mix until smooth; stir broth mixture into skillet. Add patties, and bring to a boil. Reduce heat, and simmer until gravy is thick and patties are cooked through, 10 to 12 minutes. Serve immediately.
