Smothered Hamburger Steaks make a hearty, delicious meal any night of the week! Mushrooms and onions are sautéed together until browned, then seasoned with a little red wine and beef broth to deglaze the pan. Smother the juicy burgers with this combination then top with some cheddar gruyere cheese for a tasty dinner in less than 30 minutes!
It’s not a secret that we love beef in the Grumpy house. Whenever I need something delicious and nutritious as well as fast, I always turn to some of the leaner cuts of beef. Ground beef is one of my favorites. You can do so much with it! Soup, Chili, Burgers, Meatball Crepes, or Meatball Chili to name just a few!
Let’s make some Smothered Hamburger Steaks!
For this recipe I went with 85% lean ground Certified Angus Beef®. This gave me a little more fat to help keep the steaks juicy, as well as lean enough for the fat content to not be too high for our diet. I added some worcestershire sauce to deepen the flavor of the beef as well as salt and pepper. That is all this burger needs for a tasty burger on it’s own!
I used my trusty cast iron skillet for cooking, and I cooked the entire meal in this skillet!
Once the burgers have cooked a few minutes on each side, you remove them and cook the mushrooms and onions. This is where the over the top goodness comes in!
Once the vegetables are sauteed, you thicken with a little flour, add some red wine and beef broth to make your sauce. Then you will add the burgers back to the pan and bury them with the mushroom and onion mixture.
Top with some full of flavor cheddar gruyere cheese and simmer on low until cheese melts and burgers are finished cooking through.
What is your favorite recipe with lean beef? Be sure to check out the links below to see what other Sunday Supper Tastemakers have been cooking up this week!
Appetizers, Soups, and Salads
- Food Lust People Love – Baked Kibbeh with Yogurt Sauce
- Hardly A Goddess – Italian Wedding Soup
- The Weekend Gourmet – Lighter Tex-Mex Albondigas Soup
- Cricket’s Confections – Spaghetti and Meatball Soup
- Caroline’s Cooking – Steak Taco Salad Wonton Cups
- Positively Stacey – Thai Steak Salad with Noodles
- Food Done Light – Warm Steak Salad
Lean Ground Beef Recipes
- Our Good Life – Cheeseburger Stew
- The Food Hunter’s Guide to Cuisine – Cheesesteak Bruschetta
- A Mind “Full” Mom – Clean Eating Sloppy Joes
- Turnips 2 Tangerines – Old Fashioned Porcupine Meatballs
- Simple and Savory – Shepherd’s Pie
- Grumpy’s Honeybunch – Smothered Hamburger Steaks
- Recipes Food and Cooking – Spaghetti Squash with Chili
- The Freshman Cook – BBQ Filet Beef Tips
- Wholistic Woman – Beef Broccoli Pasta
- kimchi MOM – Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes)
- Asian in America – Beef Steak Fajitas
- Cindy’s Recipes and Writings – Beef Vegetable Stir-Fry
- Sunday Supper Movement – Black Pepper Beef with Broccoli and Noodles
- Family Foodie – Easy Sriracha Beef Cauliflower Rice Bowls
- Mindy’s Cooking Obsession – Skinny Beef Enchiladas with Creamy Avocado Sauce
Sandwiches and Wraps
- The Chef Next Door – Asian Steak Lettuce Wraps
- Go Epicurista – My Big Lean Greek Beef Wrap
- A Kitchen Hoor’s Adventures – Slow Cooker Tuscan French Dips
- Pies and Plots Spicy Beef Lettuce Wraps
- Hezzi-D’s Books and Cooks- Spicy Beef Tacos
- Eat, Drink and be Tracy – Steak and Eggs Wraps
- Dizzy Busy and Hungry – Baked Chicken Fried Steak
- The Redhead Baker – Chile Lime Flank Steak Tacos
- A Day in the Life on the Farm – Filet Mignon with Roasted Vegetable Salad
- That Skinny Chick Can Bake – Flank Steak Roulades
- Monica’s Table – Flank Steak with Chimichurri
- Cooking Chat – Roasted Garlic Sirloin Steak with Rosemary
- Palatable Pastime – Swiss Steak
- 1 lb 85% lean ground Certified Angus Beef
- 2 tbsp olive oil divided
- 2 tsp Worcestershire sauce
- 3/4 tsp salt divided
- 3/4 tsp black pepper divided
- 1 small onion finely chopped
- 8 oz baby portobello mushrooms sliced
- 1-1/2 tsp all-purpose flour
- 1/4 cup unsalted beef stock
- 1/4 cup dry red wine
- 4 oz slices cheddar-gruyere chees
- Combine beef, 1 teaspoons oil, Worcestershire, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl; mix with hands. Divide into 4 portions, shaping each into a patty.
- Heat a skillet over medium-high heat. Add 2 teaspoons oil to pan and swirl to coat. Add patties to pan and cook 3 minutes on each side. Remove patties from pan.
- Add remaining 1 tablespoon oil to pan and swirl to coat. Add onion and mushrooms to pan. Cook until mushrooms are browned. Sprinkle with flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 2 minutes.
- Add wine and beef stock to pan. Cook 1 minute or until thickened and slightly reduced, stirring frequently. Move onion mixture to sides of pan and return patties to pan. Spoon onion mixture over patties. Place 1 oz cheese slice over each patty. Cover and cook or until cheese melts (about 2-3 minutes)
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs
Lodge 13.25 Pre Seasoned Inch Cast Iron Skillet. Large Classic Cast Iron Skillet for Family Size Meals
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 476 Total Fat: 33g Carbohydrates: 10g Fiber: 1g Protein: 31g