Hamburger Steaks with Mushroom & Onion Gravy – How To Make Hamburger Steaks

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Hamburger Steaks with Mushroom & Onion Gravy is a very simple, yet delicious classic comfort foods I grew up on. The Wolfe Pit shows you how to make Hamburger Steaks with Mushroom & Onion Gravy. If you like Salisbury Steak you’ll like this! favorite comfort foods anytime of the year, but especially for the Holidays! My Grandmother used to make this and it was truly a family favorite. The best thing about it, is it’s extremely simple to make!

Print Recipe – http://wolfepit.blogspot.com/2015/10/hamburger-steaks-with-mushroom-onion.html?showComment=1446055741136#c2701384802327687417
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“Broken Reality” Kevin MacLeod (incompetech.com)
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28 replies
  1. Antoinette Aquiningoc
    Antoinette Aquiningoc says:

    I really like the simplicity of your cooking style and video demonstration. You are clear, simplistic, short and simple!!! I love it!!! Thank you for sharing such an incredibly delicious dish and making it simple enough to follow and understand without any fuss or long winded theatrics. I can’t wait to make it too!!! Thanks again!!! 🥰😊☺️

    Reply
  2. James Shaw
    James Shaw says:

    MAKEING it now. Sooner or later I got to tell my wife how I became a good cook. Lol it's your videos I'm learning from.lol thank you for showing how you cook this. Everybody loves this dish at my house.GOD BLESS YOU AND YOUR FAMILY.

    Reply
  3. Michael Walker
    Michael Walker says:

    I do it the same way but add 1 Tb. of garlic paste, red bell pepper, and when done top w green scallion for some raw freshness! Love this one too sometimes, adding mix mushrooms is awesome. Shiitake, portabella, button, and chantrel. Not sure if it would be a waste to add morrels and truffle. Do like a ground dry aged Kobe beef burger and season w Maldon flake salt and pink peppercorn. Use shallot and Vidalia onion, homemade beef stock from the Kobe bones( celery, onion, black garlic, parsnip, carrot, bones, tymme, water, salt, whole peppercorn),Worcestershire, 1/2 cup of red wine, morrel mushroom and black truffle mushroom and black garlic paste. served w a gruyere, provlone, pepperjack, and smoked white cheddar Mac and cheese and Yukon Gold/fingerling potato mash mixed w homemade butter, sour cream, chive, Maldon salt, and white pepper. $500 plate lol

    Reply
  4. Steve Logan
    Steve Logan says:

    Larry, great quick and tasty recipe, question for you and anyone else on this site, when it comes to garlic and onion in spice form, which is better , granulated or powder, i know the difference in texture prior to cooking, but does one or the other provide more flavor, better texture after cooking ? There must be some reason why they are produced in 2 different forms/textures,ty

    Reply
  5. Sheila M
    Sheila M says:

    I like to keep a small Tupperware container in my fridge w salt pepper onion powder and garlic powder mix (to your desired proportions) and then just have to grab one thing to season most meats.

    Reply
  6. Steak Williams
    Steak Williams says:

    A lot like Salisbury steak which you also have a recipe for, but I can’t resist the Worcester sauce. I always do a mushroom onion gravy, cuz to have to choose one or the other would be unfair

    Reply

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