Main Dish Monday: Hamburger Steak

by Hope Sewell on September 26, 2011

in recipes

I am always looking for delicious, simple, healthy recipes that everybody in my family can eat and enjoy.  I LOVE to have everybody around the table for dinner but getting there can sometimes be overwhelming.  It really can seem like an insurmountable task.  Planning, shopping, cooking and cleaning with a husband and children underfoot along with all the other things we busy families do  is a JOB!!!  And from what I hear from other moms out there, I’m not the only one who feels this way.

So I want to make Mondays here at Seasons With The Sewells known as “Main Dish Monday”.  Each Monday, I will share a main dish that we have here at the Sewell house.  For me to cook a meal, it MUST be simple.  By simple I mean, not a lot of steps and not a lot of ingredients.    And I LOVE it if I can cook and clean up at the same time.   So here we go…

For this week’s main dish
Hamburger Steak and GravyThis is a real family favorite in my home.  It fits the bill for simple and delicious.  I think we could eat this several times a week!!

I don’t really measure so I’ll do my best to give approximates.  :) Start with italian bread crumbs (I use gluten free and sometimes I leave them out all together), thyme (dried or fresh), dried minced onion, garlic powder, salt and pepper.Add a little milk and stir to combine.  Then add about a pound to a pound and a half of ground beef.  Once everything is combined well….don’t overdo it here, nobody likes tough hamburger steak….shape the meat into a nice circle and score into wedges.Shape the wedges into patties and brown them on both sides in a skillet with just a touch of oil.While the steaks are browning, chop up some mushrooms and onions for the gravy.  I just use regular white button mushrooms but you can experiment and use any kind.When the steaks are browned on both sides, put them in a glass or ceramic casserole dish.  A 9×13 or an 8×8 depending on how many steaks you have.  Then saute’ the onions and mushrooms in about 1 tablespoon of butter.  Season with salt and pepper and  a little more thyme.Sprinkle in a little flour.  Stir and cook another minute or so.  You can see I used gluten free potato flour.  All purpose works great here as well. Add a cup or so of beef broth or water and bring it to a bubble.  You can make this as thick or as thin as you like just by adding more liquid.  Remember, you can add liquid but you can’t take it away.Pour the gravy on top of the steaks and bake covered at 375 degrees for about 30 minutes.Oh it’s so comforting and delicious and it’s not all that bad for you.  I was cooking this for a friend so I made clean up super easy by cooking it in this tin baking pan.

While it’s baking in the oven I get some rice going along with something green.  And I’m also able to clean my knife, cutting board and skillet that I used in the prep time.  Delicious, simple and healthy!



1/4 c. Italian breadcrumbs
1 tbs garlic powder
1 tbs dried minced onion
1/2 tsp dried thyme leaves
salt and pepper to taste
milk-enough to combine dry ingredients well
1 to 1 1/2 lb ground beef
8 oz package of mushrooms, chopped
1 medium onion, sliced
1 tbs flour
1 cup or more of beef broth or water

Combine bread crumbs, garlic powder, minced onion, thyme, salt and pepper in a bowl.  Add enough milk to moisten and combine well.
Add ground beef and mix to combine.  Score into wedges.  Form the wedges into patties/steaks.
Brown the steaks on both sides in about 1 tbs of oil.
Remove the steaks from pan and place them in a baking dish (9×13 or 8×8).
Sauté’ onion and mushrooms in 1 tbs of butter.  Add 1 tbs of flour.  Stir and cook a minute or so.
Add 1 cup or beef broth or water.  Allow to thicken.  Add more water or broth to make it as thin and you’d like.
Pour the gravy over the steaks.  Bake covered at 350º for 30 minutes.

 This post linked HERE!


Sign up for updates and keep those creative juices flowing. Enter your email below.

Delivered by FeedBurner

{ 3 comments… read them below or add one }

Jenn Erickson/Rook No. 17 October 3, 2011 at 2:58 pm

Mmmm…what an incredible comfort food dish. Both the steaks and gravy sound so delicious!

Thank you for being a part of “A Little Birdie Told Me…” at Rook No. 17!



Amy Pollard January 28, 2012 at 11:46 am

Hey Hope! I love your idea of once a month cooking. Do you think this recipe would freeze well? Thanks!



Hope Sewell January 28, 2012 at 2:25 pm

You know, I would think it would be fine. I was actually going to do this one for February but I changed things up. I would get everything prepared and freeze it ready to bake. Let me know how it works if you try it out.


Leave a Comment

Previous post:

Next post: