Hamburger steak smothered in brown gravy with mushrooms and onions

Yield: 6 servings

Ingredients

• 2 lbs Ground Chuck
• 1 Yellow Onion, thinly sliced
• 16 oz mushrooms (blend of cremini and shiitake)
• 2 cups beef broth, divided (canned fat-free, low sodium)
• 2 tbsp all-purpose flour
• 6 tbsp butter
• 4 sliced scallions (white and green sections)
• Salt and pepper to taste

Instructions

1. Divide the ground chuck into 6 equal-sized patties. Season each side liberally with salt and pepper.
2. In a skillet, melt 2 tablespoons of butter. Add the thinly sliced onion and mushrooms. Cook over medium heat until they are browned. Remove them from the pan and set aside.
3. In the same skillet, melt an additional 2 tablespoons of butter. Sear the beef patties for about 3 minutes on each side or until the beef reaches 120°F. Remove the patties from the skillet.
4. Add the last 2 tablespoons of butter to the skillet. Pour in 1.5 cups of beef broth and bring it to a simmer. Whisk in the flour and cook until the gravy thickens. If the gravy becomes too thick, you can add the remaining 1/2 cup of beef broth to reach your desired consistency.
5. Return the beef patties, mushrooms, and onions to the hot gravy. Season with salt and pepper to taste. Cook until the beef reaches your desired doneness.
6. Serve the hamburger steak smothered in brown gravy, garnished with sliced scallions.