The creamy sauce is the star of this one-pan hamburger steak dish

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What tastes better than a comfort food cooked from scratch? This hamburger steak is not just smothered in cream of mushroom gravy, it’s cooked in it as well, maximizing flavor and juiciness. And the best part? Nothing comes in a can! Actually, the best part is that everything is cooked in one pan, so there are fewer dishes to wash. Or, maybe the best part is the taste of the dish itself. You decide!
Combining the ground beef with ground sausage adds a lot of flavor already, so the seasonings added to the ground beef are slightly pared back to compensate. Feel free to add some paprika if you want a bit of heat to combat all the creamy gravy.
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Cooktop Cove
Smothered cream of mushroom hamburger steak
4
15 minutes
50 minutes
1 hour 5 minutes
1lb ground beef
½lb ground sausage
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground pepper
1 yellow onion, sliced
4 ounces button mushrooms, washed and sliced
3-4 tablespoons all-purpose flour
3 cups beef stock
½ cup heavy cream
Combine the ground beef, ground sausage, Worcestershire sauce, garlic powder, onion powder, and ground pepper in a bowl. Mix well. Form into medium-small patties (about 6).
Place a large cast-iron skillet over a medium high heat. Once hot, add 2-3 patties at a time and brown well on both sides, about 3-5 minutes. Set aside.
Still over the medium-high heat, add the onion and mushrooms to the skillet and sauté until they begin to brown, about 10 minutes.
Add the flour and continue to sauté until all of the white disappears.
Slowly add the stock, stirring constantly, until all has been added. Continue stirring until the sauce begins to thicken.
Add the cream and stir.
Add the patties back to the pan, cover, and reduce the heat to medium-low. Simmer for 25-30 minutes. Allow to cool slightly before serving.
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