Classic Baked Smothered Hamburger Steaks
Prep time: 10 minutes | Cook time: 35–40 minutes | Servings: 4–6
Ingredients
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1.5 lbs Ground beef (80/20 or 85/15 works best for flavor)
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1 can (10.5 oz) Condensed Cream of Mushroom Soup
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½ cup Beef broth (or water/milk, to thin the soup)
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1 small Yellow onion, finely chopped or grated (optional, for the meat mix)
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Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Worcestershire sauce, salt, and freshly cracked black pepper to taste
Instructions
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Preheat & Prep: Heat your oven to 350°F (175°C). Lightly grease a 9x13-inch glass baking dish.
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Form the Patties: In a bowl, combine the ground beef, chopped onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until combined, then shape into 4 to 6 thick oval or round patties. Place them in a single layer in the baking dish.
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Add the Gravy: In a separate bowl, whisk together the canned cream of mushroom soup and the beef broth until smooth. Pour the mixture evenly over the raw hamburger patties, using a spoon to spread it so they are completely covered (exactly as shown in your photo).
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Bake: Cover the dish tightly with aluminum foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes until the patties are cooked through and the gravy is bubbling and slightly browned on the edges.
💡 The Low-Carb / Zero-Carb Twist
Standard canned cream of mushroom soup relies on wheat flour or modified food starch for thickening. If you are looking to keep this dish virtually zero-carb, you can ditch the can and swap the gravy layer for this easy, rich alternative:
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The Swap: Whisk together 8 oz of full-fat sour cream (or heavy whipping cream), ¼ cup of beef broth, 1 tsp of garlic powder, and ½ cup of sliced fresh mushrooms.
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Pour this mixture over the patties and bake the exact same way. It delivers all the rich, savory mushroom flavor with next to no carbs!