Hamburg Steaks with Mushroom Gravy
This rendition of ground beef patties topped with a luscious and intensely savory mushroom gravy was once a signature dish at grand old restaurants like New York's Delmonico's.
Yield: serves 4
- 2 lb. ground beef chuck
- 1⁄2 cup grated onion
- 2 tsp. Worcestershire sauce
- 2 tsp. hot sauce
- 1 1⁄2 tsp. ground allspice
- Kosher salt and freshly ground black pepper, to taste
- 1⁄3 cup canola oil
- 1 lb. cremini mushrooms, thinly sliced
- 2 slices bacon, finely chopped
- 5 tbsp. unsalted butter
- 1⁄3 cup flour
- 6 cloves garlic, peeled and crushed
- 1 small yellow onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 1 bouquet garni (6 sprigs thyme, 6 sprigs flat-leaf parsley, and 1 bay leaf tied with kitchen twine)
- 1⁄4 cup tomato paste
- 1 oz. dried porcini mushrooms
- 2 cups dry red wine
- 2 tbsp. sherry vinegar
- Chopped parsley, to garnish
- Combine beef, onion, Worcestershire, hot sauce, allspice, and salt and pepper in a bowl, and mix until thoroughly combined. Form mixture into four 5" oval patties, about 1" thick, and transfer to a plate. Cover with plastic wrap, and refrigerate until ready to use.
- Heat oil in a 12" cast-iron skillet over high heat. Add mushrooms, and cook, stirring, until browned, about 12 minutes. Season with salt and pepper, transfer to a bowl, and set aside. Add bacon to skillet, and cook, stirring, until its fat renders, about 4 minutes. Using a slotted spoon, transfer to paper towels and set aside. Add patties to skillet, and cook, turning once, until browned and cooked to desired doneness, about 8 minutes for medium. Transfer to a serving platter.
- Drain and discard all but 3 tbsp. fat from skillet, and add 3 tbsp. butter; add flour, and cook, stirring constantly, until lightly browned, about 6 minutes. Add garlic, onion, carrot, celery, and bouquet garni, and cook, stirring, until vegetables are soft, about 5 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes. Add dried mushrooms and wine, and cook, stirring, until reduced by half, about 3 minutes. Add 1 1⁄2 cups water, bring to a boil, and cook until gravy is thickened, about 8 minutes. Pour gravy through a fine strainer into a bowl, pressing on solids in strainer; discard solids. Stir in remaining butter and sherry vinegar, and season with salt and pepper; stir in reserved cooked mushrooms.
- To serve, spoon gravy over steak patties and garnish with reserved bacon and chopped parsley.