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
- Divide the ground chuck into 6 equal-sized patties. Season each side liberally with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- Serve the hamburger steak smothered in brown gravy, garnished with sliced scallions.