Hamburger Steaks with Mushroom Gravy

To make hamburger steaks with mushroom gravy, start by mixing lean ground beef with seasoned breadcrumbs, egg, ketchup, and spices. Form the mixture into patties and cook them in a skillet until browned. For the gravy, sauté onions and mushrooms in the same pan, add garlic, butter, and flour, then whisk in beef broth and seasonings. Return the patties to the pan, cover, and simmer until cooked through and the gravy thickens.

If you're looking for substitutions, you can use ground turkey or chicken instead of beef for a leaner option. Instead of seasoned breadcrumbs, try crushed crackers or oats. For a gluten-free version, use gluten-free breadcrumbs and flour. You can also swap out the mushrooms for other vegetables like bell peppers or zucchini if you prefer.

Yes, you can store leftover hamburger steaks with mushroom gravy. Allow the dish to cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing the patties and gravy separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

Hamburger steaks with mushroom gravy pair wonderfully with mashed potatoes, rice, or egg noodles to soak up the rich gravy. You can also serve them with steamed vegetables like green beans or a fresh garden salad for a balanced meal.

This hamburger steak recipe can be adapted for a low-carb diet by omitting the breadcrumbs or using a low-carb alternative like almond flour. The dish is naturally low in carbohydrates, especially if served with non-starchy vegetables instead of traditional sides like potatoes or rice.