Step by step

Method

4 steps

1. 1

   In a large bowl, mix 1½ lb ground beef, ½ cup plain breadcrumbs, 1 large egg, 1 teaspoon Worcestershire, 1 teaspoon kosher salt, and ½ teaspoon black pepper just until combined — stop when you don't see dry pockets. Shape into 4 oval patties about ¾-inch thick; press a shallow thumb dent in the center of each so they don't puff into balls.

2. 2

   Heat 2 tablespoons olive oil in a wide skillet over medium-high until shimmering. Brown the patties 3–4 minutes per side until a deep crust forms. Transfer to a plate — they'll finish in the gravy.

3. 3

   Lower heat to medium. Add 1 large thinly sliced onion and 8 oz sliced cremini mushrooms. Cook 8–10 minutes, stirring now and then, until the onion softens and the mushrooms give up their water and brown. Sprinkle in 2 tablespoons all-purpose flour and stir 1 full minute so it tastes cooked, not raw.

4. 4

   Whisk in 2 cups low-sodium beef broth, scraping up the browned bits. Return the patties (and any juices), cover, and simmer 10 minutes until the steaks hit 160°F and the gravy is thick enough to coat a spoon. Taste for salt. You want juicy hamburger steaks with savory onion-mushroom gravy — not dry hockey-puck patties or pale thin gravy.