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Delicious chopped steal burgers in a delicious seared mushroom gravy is easier to make than you think!
Family Dinner You’ll Love
This dinner is definitely in the top-1o list of comfort foods. It’s a perfect meal for back-to-school as well!
This chopped steak is quite similar to salisbury steak–and some may say it is. However, it parts company with that famous recipe in the way that this is made, especially the gravy. And that takes full advantage of the technique for cooking mushrooms.
I learned that method of cooking years ago while watching a TV shopping channel. Chef Jamie Gwen was demonstrating some of her cookware and was making mushrooms in one of the skillets. The secret? It’s simple. You sear them in the highest temperature in the hottest the pan can get.
The Cooking Method
These patties are first browned on one side then flipped but not browned on the other side. You place the whole pan in the oven and they finish off that way.
It’s essential to use a skillet that is also oven proof. I tend to use cast iron for this type of cooking because not only is it oven proof, but it cooks so evenly. I use mine for many things, but I avoid using them if there’s lots of gooey cheese because then it’s difficult to clean.
These patties then are pan roasted. Here, you don’t cover the pan so any pan juices should reduce to practically nothing, but if there is any accumulated juice after cooking, then drain it completely because it’s not used.
The Simplest Side
I chose to serve these chopped steak patties with noodles rather than mashed potatoes. That’s quite a feat for me because I love me some real mashed potatoes and the gravy would be super on top of them. By all means serve with potatoes–you won’t be sorry.
However, I’m glad I went with the noodles. I actually enjoyed them as much as the meat. There’s no real recipe–just boil up some wide egg noodles–about 4 cups. Drain them well then add about 4 tablespoons of butter and stir until the butter is melted. Then for the crowning glory add about 1/4 cup of chopped fresh chives. I highly recommend using fresh chives. They look better and taste better. The dehydrated ones may be OK with sour cream in a potato, but they really won’t work in this as the flavor is quite different once dried.
Chopped Steak with Seared Mushroom Gravy
For the Steaks:
- 1 1/2 lb lean ground beef
- 2 eggs beaten
- 1/4 cup minced onion
- 1/4 cup chopped fresh parsley
- 1 tbs Worcestershire sauce
- 1 tbs minced garlic
- 1/2 cup crushed saltine crackers
- 1 tsp salt
- 1 tsp pepper
- 1 tsp olive oil to coat skillet
For the Gravy:
- 2 tbs unsalted butter
- 6 oz cremini mushrooms sliced
- 1/2 cup diced onion
- 2 tbs flour
- 2 cups low sodium beef broth low sodium recommended
- 1 tsp Gravy Master or Kitchen Bouquet optional
- fresh chopped parsley for garnish
- Combine the eggs, onion, parsley, Worcestershire, garlic and crackers. Add the ground beef, salt and pepper. Mix well to combine.
- Shape into 4 equal oval patties. Heat a large heavy oven-proof skillet over medium-high heat. Add the drop of olive oil to the pan to coat—I use a paper towel to do this.
- Preheat oven to 350 degrees F.
- Sear the patties until nicely brown on one side. Flip the patties and place the entire pan in the preheated oven. Bake for 15-20 minutes. Remove from oven, place patties on a plate and loosely cover with foil then drain any excess fat and wipe the pan clean with a paper towel.
- For the gravy, melt the butter in the same pan over medium-high heat. Add the mushrooms and cook until brown and moisture is released and evaporated, about 10 minutes. Stir in the onion and the flour; cook for 2 minutes. Stir in the beef broth and cook until gravy is slightly thickened; about 5 minutes. Stir in the Gravy master if using.
- Pour gravy over steaks and garnish with parsley if you like.