Poor Man’s Steak with Mushroom Gravy – Easy Dinner Recipe

Poor Man’s Steak with Mushroom Gravy is simple fried ground beef patties smothered in homemade mushroom gravy. It’s Mennonite comfort food at its finest!

Homemade Poor Man’s Steak with Mushroom Gravy

There is something genuinely comforting about a dish that turns humble ingredients into a hearty, satisfying main dish, and Poor Man’s Steak with tasty Mushroom Gravy does exactly that. The crispy, golden-browned exterior of the meat goes perfectly with the made-from-scratch mushroom gravy, promising both flavor and texture in every bite!

And here’s why we love it and think you will too:

Simple comfort food. The creamy mushroom gravy just might be the star here, it’s so good! Poor man’s steak is definitely classic Mennonite comfort food, and it’s a family favorite around here, for sure.

Budget-friendly. Ok, I know. Ground beef isn’t exactly budget-friendly these days, but more so than steak, in our area anyway! Hence the name, “poor man’s steak”. We buy our ground beef in bulk from my parents, but also, don’t forget to watch those sales at the local grocery store! 

Simple and easy. This recipe is straightforward enough for cooks of any skill level, and the rewarding results just might inspire you to make this comforting main dish a staple in your home, too!

Simple Ingredients (and Substitutions!)

• Ground Beef – to be honest, I don’t know the lean/fat ratio of our ground beef. The more fat in the ground beef, the more grease you’ll have (which is just wonderful to my husband!) so if you want less grease, go with something like 90/10 ground beef. 
  
• Cracker crumbs – either Ritz or saltine crackers crushed into crumbs. Another great option is plain old bread crumbs.
  
• Onion powder – or granulated onion. A real diced onion is ok too, we just don’t care for that texture in the ground beef patties!
  
• Milk – regular whole milk
  
• Salt & pepper

Mushroom Gravy:

• Mushrooms – use your favorite kind! I used a package of the classic white mushrooms today. Canned mushrooms are ok too, just drain them before using!
  
• Garlic – freshly minced garlic or the stuff from a can from the store.
  
• Milk – regular whole milk
  
• Flour – the thickening agent. All-purpose flour, or most times I actually use fresh milled whole wheat flour (milled as fine as possible) and it works great!
  
• Salt & pepper
  
• Sour cream
  
• Parsley – dried parsley flakes. If you have fresh parsley, great! I’d add a tablespoon instead of a teaspoon, if using fresh parsley.
  
• Butter – you can use salted or unsalted butter, though I almost always use salted. If using unsalted, give that gravy a taste and add more salt in necessary!

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Equipment:

• Large Skillet or Frying Pan – you’ll need only one large pan to do all the cooking for this poor man’s steak recipe.
  
• Large bowl – to mix together the ground beef mixture, and a handheld electric mixer works well to do the mixing if you don’t want to do it by hand!
  
• Measuring cups and spoons
  
• A spatula or two
  
• Gravy shaker – or blender bottle. Using a shaker bottle helps get rid of any potential lumps in the gravy!
  
• Whisk & slotted spoon, tongs or metal spatula
  
• Meat thermometer – take the guesswork out of cooking meat!

How to make Poor Man’s Steak with Mushroom Gravy

In a large skillet on the stovetop on medium-high heat, melt the butter.

In a mixing bowl, mix together the ground beef mixture. Then here’s how I like to shape the hamburger patties: Grease a ¼ cup measure with nonstick spray and press the ground beef mixture into it, then flip it out onto your hand, creating a “steak” patty. Repeat the process until all the ground beef mixture is used! Place the raw patties into the melted butter in the hot skillet.

Fry the patties for about 5 minutes per side, pressing them out somewhat with a metal spatula. I like to let them go until they’re no longer pink in the middle and the internal temperature is 170° – 180°. Transfer the patties from the pan to a separate plate.

While the patties are cooking, wash and chop the mushrooms. Once the patties are done, dump the mushrooms and garlic into the pan and sauté on medium heat for 5-10 minutes or until the mushrooms are softened to your liking.

In a shaker bottle or gravy shaker, mix the milk and flour thoroughly. Then pour it into the pan with the mushrooms, stirring all the while. Keep stirring frequently for a few minutes until the mixture has thickened somewhat.

Turn the heat to low, stir in the sour cream, salt and pepper, then add the browned patties back into the skillet and simmer for a few minutes.

Serve and enjoy!

Storing Leftovers

Refrigerate any leftover hamburger steaks and gravy in an airtight container for 3-4 days. 

How To Reheat Poor Man’s Steak

Oven method: preheat the oven to 350°F. Transfer the poor man’s steak and gravy to an ovenproof dish and cover loosely with foil to prevent drying. Heat for 20-30 minutes until warmed through, stirring halfway through.

Microwave method: place in a microwave-safe dish and heat on medium power for 5-10 minutes, stirring every so often to promote even heating.

Stovetop method: warm the poor man’s steak and gravy in a skillet over low to medium heat, stirring gently. 

Recipe Variations

Bake instead of simmering on the stove top. Sear the meat patties until they are golden brown on both sides, then place them in a greased baking dish; make the gravy like normal, pour it over top of the steaks, cover and bake for 45 minutes to one hour, or until the internal temperature of the hamburger patties reaches 180 degrees. This is how my mom always did it!

Skip the mushrooms. Don’t care for mushrooms? No worries, you can make the gravy without them.

Take a shortcut. Instead of making homemade mushroom gravy, you can substitute with a can of condensed cream of mushroom soup from the store mixed with a can of water or milk.

Flavor Boosters

Add Worcestershire sauce. Just a teaspoon or two adds a deep flavor that intensifies the beefiness of the dish without overpowering it.

Finish with fresh parsley. Chopped parsley sprinkled on before serving adds a burst of fresh, bright flavor and a pop of color to the plate.

Add fresh or dried thyme or rosemary or even Italian seasoning. While the gravy is simmering, add your choice of fragrant herbs to complement the beef and mushrooms beautifully.

Tips & Tricks for Success!

• Don’t skip making the roux for thickening. Shaking the flour and milk together before adding to the pan creates a smooth roux that thickens the gravy without lumps!
  
• Let the gravy simmer gently. Allow the gravy to simmer slowly (stirring every now and then) to fully develop its flavors and thicken before adding the sour cream. Patience here rewards you with a tasty textured sauce that coats the meat perfectly!
  
• Season gradually. Add salt and pepper incrementally as it cooks to build a balanced flavor, tasting after each addition. Mushrooms can carry natural saltiness, so adding half the salt, tasting, and adding more if needed, helps avoids over-salting (or under-salting!).
  
• Rest the finished dish. After cooking, let the poor man’s steak and gravy rest for a few minutes off the heat to allow the gravy to thicken slightly. This final pause improves the overall texture and flavor harmony. Now do I always do this? No, and that’s ok too.😅

What To Serve with Poor Man’s Steak with Mushroom Gravy

• Fluffy mashed potatoes loaded with brown butter are perfect for soaking up any extra gravy!
  
• Egg noodles tossed with butter (or topped with brown butter, Mennonite style) go well with the savory mushroom gravy.
  
• Sweet & Sour Green Beans
  
• Roasted potatoes such as Parmesan Potatoes or Herb-Roasted Potatoes
  
• A simple, fresh side dish of brown butter broccoli adds a bright green bite to balance the meal.

Dessert Ideas to serve with Poor Man’s Steak

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’til next time,

We love you and we’ll be praying for you,

Julie