Hamburger Steaks with Onion and mushroom Gravy

Having steak was not something the average family did in the fifties. For the most part, it was something reserved for dining out. Maybe, if your family could afford it, you might "burn a steak" on the grill for the Fourth, but usually, it wasn't dinner table fare. 

The Hamburger steak gained in popularity because, while well seasoned, it didn't usE a whole lot of filler. You can, however, add to the below recipe by adding finely chopped onion or even bell pepper. 

• 1/2 teaspoon ground mustard
• 1/2 teaspoon smoked paprika
• 1 large egg
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 1 pound ground beef (80/20)
• 2 tablespoons breadcrumbs
• 1 tablespoon vegetable oil

1. Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium mixing bowl. 
2. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
3. Set a large nonstick pan over medium-high heat and add the oil. 
4. Add the patties and brown on both sides, about 3 minutes per side. 
5. Transfer the patties to a plate; set aside. 

Onion and Mushroom Gravy:

• 10 ounces baby bella mushrooms, sliced
• 2 sprigs thyme, leaves picked, and stems discarded
• 3 tablespoons unsalted butter [replace with margarine or oil]
• 1 small onion, thinly sliced
• 1 clove garlic, sliced
• 3 tablespoons all-purpose flour
• 2 cups heated low-sodium beef broth [or unsalted]
• 2 teaspoons Worcestershire sauce [click HERE for the lower sodium version]
• 2 tablespoons fresh parsley, roughly chopped

1. Turn the heat down to medium and add the mushrooms and thyme. 
2. Cook until the mushrooms release their liquid and are browned about 8 minutes [the mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.] 
3. Transfer the mushrooms to a plate; set aside.
4. Melt the butter in the pan, add the onions and garlic, and cook until translucent and lightly golden, about 10 minutes.
5. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. 
6. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved. 
7. Turn the heat to high and bring to a boil. 
8. Stir the mushrooms back into the pan and nestle in the beef patties. 
9. Cover with a lid and reduce the heat to medium-low. 
10. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes. 
11. Turn the patties over a few times to coat the sauce. 
12. Season with salt and pepper and top with the parsley.