Hamburger Steaks with Mushroom-Onion Gravy

Back in the 1950s-60s we called this Salisbury steak. It's basically a meatloaf mixture (no ketchup) formed into patties served with a brown gravy. A retro dish the younger generation is unfamiliar with. Everything old is new again.
Hamburger Steaks with Mushroom-Onion Gravy
Back in the 1950s-60s we called this Salisbury steak. It's basically a meatloaf mixture (no ketchup) formed into patties served with a brown gravy. A retro dish the younger generation is unfamiliar with. Everything old is new again.
Cooking Instructions
- 1
In a large bowl combine all the hamburger steak ingredients together well. Shape into 6 patties. Dip each into flour, coating well on all sides.
- 2
Over medium-high, heat the olive oil in a large skillet. Fry burgers until golden brown. Remove from skillet and set aside, reserving all the pan drippings for the gravy.
- 3
In the skillet with the drippings, over medium heat, add the sliced onions and stir to coat well. Add sliced mushrooms. Cook, stirring frequently, until lightly caramelized, about 20-30 minutes.
- 4
While onions and mushrooms are cooking, in a medium bowl whisk together the rest of the gravy ingredients.
- 5
Pour the liquid gravy mixture into the skillet with the caramelized onions and mushrooms. Stirring constantly, heat over medium until mixture begins to thicken.
- 6
Return the hamburger steaks to the skillet, flipping a few times to coat with the gravy. Cover and reduce heat to simmer. Cook covered for 20 minutes, flipping every 5 minutes to keep well coated.
- 7
Serve with your favorite potatoes recipe, or noodles, or rice.
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