Lunch / Dinner
Chopped Steak with mushroom gravy
Chopped Steak with mushroom gravy and green beans is a Midwestern favorite through and through, and since it’s made from ground sirloin it’s really just a slightly fancier hamburger. In fact, in many parts of the Midwest, they’re known as hamburger steaks.
Ingredients
FOR THE CHOPPED STEAK, COMBINE:
FOR THE GRAVY, MELT:
Test Kitchen Tips
Be careful when mixing these meatloaf-like patties (sans ketchup but loaded with garlic, onion, and parsley) — less fat in ground sirloin means overworking the mixture can lead to tough, dry chopped steak.
If you don’t have crackers on hand, bread crumbs work just as well to help bind the sirloin and the flavorful add-ins for the chopped steak.
Instructions
Preheat oven to 350°.
For the chopped steak, combine eggs, onion, parsley, Worcestershire, garlic, and crackers. Add sirloin, salt, and pepper and mix to combine.
Shape meat mixture into four 8-oz. oval patties. Sear patties in oil in a sauté pan over medium-high heat until browned on one side. Flip patties and transfer pan to oven. Cook patties until a thermometer inserted into the thickest part registers 160°, 15–20 minutes. Transfer steaks to a plate and loosely tent with foil.
For the gravy, melt butter in same pan. Add mushrooms and sauté over medium-high heat until brown and the moisture is released and evaporates, 8–10 minutes. Stir in onion and flour; cook 2 minutes. Stir in broth and cook until gravy thickens slightly, about 5 minutes. Serve gravy over chopped steak and top with parsley.
To combine the ingredients, mix with your hands, but don’t overmix or the chopped steak will be tough.
Adding the flour to the mushrooms will coat them and help thicken the gravy once the broth is added.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 431
% Daily Value*
Total Fat 24g 36%
Saturated Fat 8g 40%
Cholesterol 201mg 67%
Sodium 984mg 41%
Carbs 16g 5%
Fiber 1g 4%
Protein 40g
*Percent Daily Values are based on a 2,000 calorie diet.