HAMBURGER STEAK AND GRAVY

Add the mushrooms and onions. Cook until the mushrooms are browned, and the onions are soft, about 10 minutes. Sprinkle the vegetables with the flour. Stir and cook for another 1-2 minutes.
Slowly pour the beef broth and the French onion soup into the pan, scraping the bottom to loosen any brown bits. Cook until thickened, and then add the patties back to the pan.
Spoon the gravy and onions over the patties, cover the pan, and simmer until the hamburger patties are cooked through or about 10 minutes. Sprinkle with fresh parsley or thyme and serve.
Notes
Use ground beef with a little fat in it. The fat is what flavors the meat and makes it juicy and tasty. If you have enough fat in the meat, then you don’t need any oil or butter to sear them.
If you don’t like mushrooms, omit them.
I love onions, so I add a little finely minced onions to the patty mixture. It helps keep the patties tender and juicy.
Don’t forget to scrape the bottom of the skillet to get all those flavorful brown bits in the gravy.
Don’t add any water to the canned French Onion soup. If you prefer to skip the canned soup, then substitute more beef broth and add a little seasoning like garlic powder and onion powder.
Go easy on the salt. Both low-sodium beef broth and canned French Onion soup are high in salt.
Season with fresh herbs like thyme, parsley, or Rosemary.