Chopped Steak with Bacon and Mushroom Gravy ~ a cozy and comforting supper with a Scandinavian vibe perfect for hunkering down on a chilly night. These easy hamburger steaks are simmered in a rich mushroom gravy that lures everybody to the table!
This meal is straight from Mormor’s kitchen. Mormor, is the Scandinavian word for maternal grandmother, and it’s associated with all thing comforting and delicious. I’m inspired by all kinds of Scandinavian food these days, and this is a perfect example of how the traditional recipes from that region are perfect for our fall and winter seasons.
When I think of traditional Scandinavian cooking I think of food that is focused on meats and fish, accented with root vegetables and potatoes, and lots of whole grains. I think of deep flavors that don’t rely on spices, but rather on cooking techniques that bring out and layer the natural flavors in the ingredients. That’s very much the case with this recipe, where the ingredients are cooked, in stages, in the same pan, and the flavor builds with each step.
This recipe comes via Marina, in Denmark. Marina left a comment on my recent WHAT TO SIP NOW: COZY DRINKS post, and mentioned the hygge (hoo-geh ~ the Danish concept of cosiness ~ it means comfort, happiness… a life in balance) traditions in her country, which I thought was fun. I noticed that she also had a blog, so I checked it out, and got inspired to cook up one of her hygge Danish recipes.
The funny thing is that because her blog is in Danish, I had to get google translate to help me out so I could make this meal. Let me tell you, if you need a laugh, check out the translation that I got…the title, Chopsticks with Mushroom Sauce and Bacon, tipped me off that I was in for some detective work if I was going to make this. Luckily comfort food speaks a universal language, and a good photo is worth a thousand words anyway, so I got the gist.
This delicious chopped steak with bacon and mushroom gravy is cozy, comforting, and perfect for, as Marina calls it, the dark season. It’s totally hygge. Enjoy :)
*recipe lightly adapted from Marina’s Food
- 1/2 pound bacon (mine was smoked)
- 1 1/2 pounds ground beef (ground sirloin, or 15% fat Angus Beef) formed into 4 patties.
- 1/2 ounce package of dried wild mushrooms, your choice (choose ones that are chopped or in pieces, not whole)
- 1/3 cup heavy cream
- 8 ounces fresh button or cremini mushrooms, sliced
- 1/2 medium onion, chopped
- 2 cloves garlic, smashed
- 1/2 cup beef broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp fresh thyme leaves
- salt and fresh cracked pepper to taste
- Heat the cream to a simmer and then add the dried mushrooms. Stir to cover them with cream, and let sit for 30 minutes. I like to cover with plastic to keep the heat in.
- Cook the bacon until crisp and place on paper towels. Give the bacon a rough chop, reserving 4 pieces for topping your burgers.
- Drain off all but 2 Tbsp of grease from the pan and reheat on medium high heat. Brown the burgers well on both sides. You won't be cooking them through at this stage, but be sure to get some good color on them. Remove to a plate and cover to keep warm.
- Add a pat of butter and a tablespoon of oil to the pan and saute the fresh mushrooms, onions, and garlic for several minutes until the onions have softened and the mushrooms start to brown. Add the broth and be sure to scrape up any browned bits from the pan. Add the Worcestershire sauce, thyme, and the soaked wild mushrooms and their cream. Season to taste with salt and pepper and bring up to a simmer.
- Nestle the burgers back into the sauce, turn down the heat, and cook until the burgers are done through. I like to cover the pan to keep in the liquid.
- Garnish each burger with a piece of bacon and a couple of mushroom slices.
- Serve with boiled buttered potatoes.
Make it your own ~
- As Marina suggests, this deeply flavored gravy goes well with chicken or steak.
- If the cream is too rich for you, use half and half, or just omit and soak your dried mushrooms in hot broth.
- I think a dose of Sherry would be wonderful in this sauce. Use it to deglaze the pan just before adding the beef broth.
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