So I will be honest; I tried to make this Hamburg Steak once before, and it ended in a meltdown! I misread the recipe not once but twice! The evening ended in tears and hamburgers from a fastfood restaurant! After a couple of weeks, I came back to the recipe and tried again, and I am so glad that I did!
I am glad that I went back and tried this recipe again. I grew up eating Hamburg Steak a couple of times a month. This is not the exact recipe that my mom made for us growing up, but it was equally delicious!
- 1 pound of lean ground beef
- 1 can of cream of mushroom soup
- 1/2 cup of Italian bread crumbs
- 1 egg, lightly beaten
- 1/2 cup of frozen chopped onions
- 1 teaspoon of Montreal steak seasoning
- 1 tablespoon of canola oil
- 2 tablespoons of butter
- 1/4 cup of dry red wine
- 1 package of sliced fresh mushrooms
- 2 cups of low-sodium beef broth
- 1 packet of brown gravy mix
- In a large bowl, combine ground beef, 1/4 cup of cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly.
- Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Using your hands, shape into 4 oval patties. Drop patties into heated skillet and brown patties on both sides (3 to 4 minutes on each side) and transfer to a plate.
- Do not clean the skillet. Add 1 tablespoon of butter and red wine and saute mushrooms for 7 to 8 minutes. Add beef stock and gravy mix, whisking until smooth. Once thoroughly combined, stir in what is left of the can of cream of mushroom soup. Return the patties to skillet and spoon gravy over the top. Bring sauce to a slow boil, then cover the pan and reduce to a simmer for 20 to 25 minutes.
- Remove patties from the skillet and plate. Spoon gravy mixture and mushrooms over the patties. You can serve these over rice, alongside mashed potatoes, or if you are trying to eat fewer carbs, you can serve with a side of vegetables!