Smothered Hamburger Steak: A Hearty, Homestyle Favorite
There’s something comforting about a classic Smothered Hamburger Steak that makes it a hit every time. I love this recipe because it reminds me of hearty, homemade meals from my childhood, but with a quicker, no-fuss approach.
With just a few ingredients, you can create a dish that’s loaded with flavor, smothered in rich gravy, and sure to bring everyone to the table—even the pickiest eaters!
My family devoured this the first time I made it, and it’s been a regular on our meal rotation ever since. Whether it’s a busy weeknight or a weekend treat, this recipe never fails to satisfy.
Questions I Often Get Asked About This Recipe
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken works great if you’re looking for a lighter option. Just be aware that the flavor will be a little different, but the gravy makes it just as delicious.
Q: Can I make this ahead of time?
A: Yes! You can cook the hamburger steaks and store them in the fridge for up to 2 days. Just warm them up on the stove with the gravy when you’re ready to serve.
Q: What’s the best way to serve this dish?
A: Mashed potatoes are my go-to, but you can also pair it with rice or egg noodles. A side of green beans or a simple salad is perfect for balancing out the richness.
Q: Can I freeze the leftovers?
A: Definitely. The steaks and gravy freeze well. Store in an airtight container, and they’ll last for up to 3 months. Just thaw and reheat on the stove.
Q: Can I add onions or mushrooms to the gravy?
A: Yes! I often sauté onions and mushrooms to mix into the gravy for an extra burst of flavor. It’s a simple way to take it up a notch!
What You Need to Make Smothered Hamburger Steak
1 lb ground beef
1 tsp salt
½ tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 tbsp Worcestershire sauce
1 tbsp butter (optional, for extra richness)
How to Make Smothered Hamburger Steak
Season ground beef with salt, pepper, garlic powder, and onion powder. Form into patties.
In a skillet over medium heat, cook the patties until browned on both sides and cooked through. Remove from the pan and set aside.
In the same skillet, add the cream of mushroom soup, milk, and Worcestershire sauce. Stir everything together and bring the mixture to a simmer.
For a creamier texture, stir in butter and let it melt into the gravy.
Return the hamburger steaks to the skillet, spooning the gravy over them. Let it all simmer for a few more minutes to combine the flavors.
Serve with mashed potatoes, rice, or any of your favorite sides.
Tips for Making the Best Smothered Hamburger Steak
If you prefer a thicker gravy, simply add more flour to your roux. For thinner gravy, add a little extra broth.
Don’t skip the resting step after cooking the patties—it helps lock in the juices for a juicier steak.
Want to stretch the recipe? Add sliced onions or mushrooms to the gravy. They’ll add more volume and flavor without much extra work.
If you’re in a rush, you can use store-bought gravy, but trust me, homemade is always best!
Reader Reviews
“This was a huge hit with my kids, and that’s saying something! The gravy was so flavorful, and the steaks were perfectly tender. I’ll definitely be making this again!” — Sarah P.
“I substituted ground turkey, and it was still super tasty! My husband and I loved it, and I’ll be freezing some for quick meals later on.” — Jenny R.
“The flavors were great, but I prefer a little more spice, so next time, I’ll add a bit of cayenne pepper. Still, my family gobbled it up, so that’s a win!” — Mark S.
“I followed the recipe exactly, and it turned out just like the pictures. The gravy is amazing! Will definitely make this again, but might try it with onions next time.” — Emily T.
“I used this as a freezer meal, and it reheated perfectly! So easy and such a comfort food. Thanks for the tips!” — Chloe L.
Printable Recipe
Smothered Hamburger Steak
This Smothered Hamburger Steak is a classic comfort food with a modern twist. Juicy, seasoned hamburger patties are smothered in a rich, creamy mushroom gravy made from cream of mushroom soup and milk. Perfect for busy weeknights, this recipe is quick, hearty, and pairs wonderfully with mashed potatoes or rice. A family favorite that will leave everyone satisfied and asking for seconds!
Ingredients
- 1 lb ground beef
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 tbsp Worcestershire sauce
- 1 tbsp butter (optional, for extra richness)
Instructions
- Season ground beef with salt, pepper, garlic powder, and onion powder. Form into patties.
- In a skillet over medium heat, cook the patties until browned on both sides and cooked through. Remove from the pan and set aside.
- In the same skillet, add the cream of mushroom soup, milk, and Worcestershire sauce. Stir everything together and bring the mixture to a simmer.
- For a creamier texture, stir in butter and let it melt into the gravy.
- Return the hamburger steaks to the skillet, spooning the gravy over them. Let it all simmer for a few more minutes to combine the flavors.
- Serve with mashed potatoes, rice, or any of your favorite sides.
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