These Chopped Steaks and Gravy will have your family and friends begging for seconds.
Ultra savory, creamy, and meaty, this dish delivers comfort in every bite. Whether you call it chopped steak, hamburger steak, or poor man's steak, there's nothing quite like this knife and fork classic.
An Easy Chopped Steak Recipe
When I think about the hierarchy of most satisfying foods, it goes something like this:
Perhaps it's because it reminds me of childhood, or because it's intensely rich and savory, or maybe it's just because of the creamy gravy (it's probably the gravy), but this dish always leaves my belly and my heart with the warm fuzzies.
This is the type of hearty comfort food we turn to in the colder months, and there's almost no better way to warm up. Get ready for some satisfied happy sighs, because these Chopped Steaks always hit the spot!
Why You Are Going To Love It!
- The whole family will love these. They’re just good ol' satisfying, stick-to-your-ribs goodness. Hamburger and potato lovers rejoice!
- Gravy! This gravy makes your mouth water and it’s easy to make. Plus who doesn't love making those mashed potatoes swimming pool volcanoes, am I right?
- Get the taste of an ultra savory steak, but without the heavy price tag.
- This is a one skillet meal, which means less clean up for everyone!
Key Ingredients and Substitutions
- Ground Beef- 80 to 90% lean meat is perfect for this smothered hamburger steak and gravy recipe.
- Breadcrumbs + Egg- This is the "glue" which helps hold the ground beef steaks togethers.
- Spices- In this version, I’ve used garlic, onion, salt, black pepper, and a little ground mustard.
- Beef Broth- The foundation of the gravy. You can also use vegetable or bone broth.
- Soy Sauce- Low sodium works well (since there are other ingredients with salt). Worcestershire is a great substitute for soy sauce if you want a little extra zing.
- Lemon Juice- Adds just a splash of tart acidity.
- Flour- A little helps to thicken the gravy.
How to Make Chopped Steaks and Gravy
- Make patties and chill- Combine the meat and seasonings and form into patties. Chill for 30 minutes so the patties won't fall apart when cooked.
- Sear meat- This is so easy to do! Put your ground beef steaks on the hot skillet until browned on both sides. It only takes a few minutes.
- Cook vegetables- The key to cooking your mushrooms and onions is to leave the fat in the pan after searing your chopped steaks. You only need to cook them until they are getting soft. A pro-tip to cooking onions is to watch for them to become translucent—then you know they’re ready.
- Stir in remaining ingredients- Whisking the butter, flour, and beef broth before adding it to the pan is the secret to keeping your gravy smooth.
- Simmer until cooked- This step blends the flavors together, making everything better. Simmering also finishes cooking your meat in the gravy.
- Serve- This meal will feed 4-5 people.
Tips & FAQs for Making Chopped Steaks and Gravy
- Chopped Steaks and Gravy is perfect over noodles, rice, or creamy mashed potatoes. An alternative is to have it over sourdough or Texas toast as an open face sandwich.
- If you have them, keep any leftover Hamburger Steak and Gravy in the fridge in a covered dish for up to 5 days. You can reheat it in the microwave or on the stove top.
What To Serve With Chopped Steaks
Nothing is more classic than Creamy Mashed Potatoes as a chopped steak sidekick. Try this family-favorite recipe for great results!
Meals that include gravy demand to be served with bread. After all, how else would you mop up all the leftover gravy, potato, and meat drippings?
If you have some Make Ahead Butterhorns handy, or want to make some Easy Drop Biscuits from scratch, either would be perfect. Though for an effortless dinner, any old buttered roll will do, so don't hesitate to just grab the closest bag of Sister Schuberts or King's Hawaiian rolls.
More Comforting Ground Beef Recipes
Chopped Steaks and Gravy
For the patties:
- 1 pound ground beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground mustard
- 1 large egg
- ¼ cup bread crumbs
For the gravy:
- 1 ½ cups beef broth
- 1 Tablespoon soy sauce
- ½ teaspoon lemon juice
- 2 tablespoons butter
- ¼ cup flour
- 1 cup mushrooms (sliced)
- 1 small yellow onion (sliced into thin rings)
- Salt and pepper to taste
- Combine all of the patty ingredients in a large bowl. Mix together with your hands until it is evenly incorporated. Divide the meat into 4-5 patties, ½” thick. Place on a plate or baking sheet and refrigerate for 30 minutes before cooking.
- Meanwhile, combine the beef broth, soy sauce and lemon juice in a measuring cup or bowl and set aside for later.
- Heat a nonstick skillet over medium heat. Add your beef patties to the hot skillet. Cook until browned on both sides, about 5 minutes per side. If you prefer medium and not well done patties, cook for a minute less on each side. Remove the cooked patties to a plate and cover with foil to keep warm. Leave the fat in the pan.
- Reduce heat to medium. Add the mushrooms and onions to the beef fat. Cook until softened, about 8 minutes. Remove the onions and mushrooms to the plate with the patties.
- Add butter and flour to the warm pan. Whisk together until melted and smooth. Cook for 2-3 minutes, whisking constantly. Add the beef broth mixture to the flour while whisking constantly to avoid lumps. Add salt and pepper to taste.
- Add the patties, onions and mushrooms to the gravy. Cook in the gravy until the patties are warmed through, another 3-4 minutes.
- Serve over noodles or mashed potatoes.