The creamy gravy gets a splash of bourbon, adding a layer of deep, caramel-like flavor.
Hamburger Steaks with Bourbon-Mushroom Gravy
Serves: 6 servings
- 2 pounds ground chuck
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon canola oil
- 1 small red onion, thinly sliced
- 1½ cups sliced fresh baby portobello mushrooms
- 2 tablespoons all-purpose flour
- 1½ cups heavy whipping cream
- 2 tablespoons bourbon
- Mashed potatoes, to serve
- Garnish: chopped fresh thyme
- In a large bowl, stir together beef, Worcestershire, thyme, garlic, salt, and pepper. Divide beef mixture into 6 portions, and shape each portion into a ¾-inch-thick patty.
- In a 12-inch cast-iron skillet, heat oil over medium heat. Add patties; cook until browned, 3 to 4 minutes per side. Remove patties, reserving 2 tablespoons drippings in skillet.
- Add onion to skillet; cook, stirring frequently, just until tender, about 5 minutes. Add mushrooms; cook just until tender, about 4 minutes. Reduce heat to medium. Stir in flour; cook for 1 minute. Whisk in cream and bourbon; return patties to skillet, and bring to a simmer. Reduce heat to medium-low; simmer until gravy is thickened and a food thermometer inserted in center of patties registers 160°, 8 to 10 minutes. Serve with mashed potatoes. Garnish with thyme, if desired.
Be gentle when shaping ground beef into patties. The more tightly packed the patty, the tougher the cooked meat will be.