Hamburger Steak with Mushrooms
We cook this recipe using frozen ground beef patties that just take out of the freezer and put in the hot pan. Then reserve the meat to brown the mushrooms and prepare the sauce. Mashed potatoes with corn brushed with a mixture of harissa and melted butter accompanies the meat. A nod to shepherd’s pie, this tasty dish has it all.
Hamburger Steak with Mushrooms
Print RecipeIngredients
- 4 Ground beef patties. Medium-lean, each 6 oz (170 g), frozen
- 1/4 cup Butter
- 1/2 lb White mushrooms halved
- 2 tablespoons Unbleached all-purpose flour
- 2 cups Low-sodium beef broth
- 1 tablespoon Worstershire sauce
Instructions
- In a large non-stick skillet over medium-high heat, brown the frozen patties in half of the butter (2 tbsp) for 5 minutes on each side (see note). Season with salt and pepper. Set aside on a plate. Rinse and dry out the skillet.
- In the same skillet, brown the mushrooms in the remaining butter for 5 minutes. Sprinkle with the flour and cook for 1 more minute white stirring. Pour in the broth and Worcestershire sauce. Bring to a boil while whisking until the sauce thickens. Return the patties to the skillet. Cover and cook for 5 minutes or until the patties are cooked through. Adjust the seasoning.
- Serve the patties on plates. Top with the mushrooms and sauce. Serve with mashed potatoes with corn and harissa butter, if desired.
Note from Ricardo
If you are using fresh patties, brown them for only 3 minutes per side at step 1. Then proceed with the remaining steps.
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