Chopped Steak with Bacon and Mushroom Gravy

chopsteak with mushrooms and bacon gravy

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 chopped steak 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.

what you’ll need

  • bacon
  • ground beef
  • mushrooms, both fresh and dried
  • onions
  • garlic
  • heavy cream
  • beef broth
  • Worcestershire sauce
  • salt and fresh cracked black pepper
chopsteak with mushrooms and bacon gravy

Scandinavian comfort food

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 🙂

more Scandinavian and Nordic inspired recipes

4.1 from 21 votes

Chopped Steak with Bacon and Mushroom Gravy

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!
Course Main Course
Cuisine Scandinavian
Yield 4 servings
Author Sue Moran


  • 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.

Cook’s notes

*recipe lightly adapted from Marina’s Food
  • 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.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 30, 2020 at 2:34 pm

    Made this tonight for the second time! I never have bacon so just omitted it and added a little more olive oil. Served it over a bed of steamed farro. Yummy! And a fresh salad.
    Thank you for this lovely recipe??

    • Reply
      July 30, 2020 at 2:37 pm

      Whoops! Those were supposed to exclamation marks not question marks. No questions about it! This is a great recipe!

  • Reply
    Carleene J Hyde
    April 15, 2020 at 1:25 pm

    5 stars
    Wow, wow, wow! So much flavor and so easy. This will be a regular addition around our home.

    • Reply
      April 15, 2020 at 1:47 pm

      Thanks Carleene!

  • Reply
    January 23, 2020 at 8:24 am

    5 stars
    Deliciousness to the max! This is easy to make and tastes even better the next day.

  • Reply
    Jill Roberts @ WellnessGeeky
    December 14, 2017 at 8:50 am

    The colors are so vibrant – your photography is fantastic! What a fabulous recipe and blogger feature! Those chopped steak bacon mushroom gravy is killin’ me. Thanks for sharing, Sue! Can i post it on my blog?

  • Reply
    Marina from Denmark
    December 3, 2017 at 1:35 am

    I am so glad you liked my little blog and even ventured into trying one of my recipes. Your pictures are wonderful and you did a great job with google translate (not easy I know). Also you did great substitutes from Danish stuff and you right about the sherry. I actually used to do that but my kids like it better without.

    All my exchange students love this dish and they also love “Frikadeller” (danish meatballs) and especially and above all “Flæskesteg” (It will be my Mormor recipe for december). This is all old-fashioned Danish comfort food. Generally they are usually shocked about the amount of vegetables Danes eat these days. They certainly all preferrer the oldfasioned danish food from the more modern approach.

    Have a great December. I love your blog

    P.s: Also love that you used a plate in the traditional “musselmalet” style in your photos.

  • Reply
    Chris Scheuer
    December 2, 2017 at 12:53 pm

    Whoever thought hamburger could look so delicious! I love the combination of ingredients in this beautiful dish!

  • Reply
    [email protected]'s Recipes
    December 2, 2017 at 3:53 am

    hehe..chopsticks…:-)) This looks super duper delicious with that bacon mushroom gravy.

  • Reply
    December 2, 2017 at 2:07 am

    YUM!!! This sounds wonderful. Will be on the menu tomorrow!

  • Reply
    December 1, 2017 at 2:28 pm

    You had me at bacon. I’m not one for steak but I could use this recipe with maybe pork chops.

    • Reply
      December 1, 2017 at 3:10 pm

      Yes, I bet it would work with pork tenderloin.

    • Reply
      Marina from Denmark
      December 3, 2017 at 1:40 am

      I very often make this with pork chops. Actually I was almost publishing it with pork chops, but since I had another pork chops recipe coming up in the “mormor serie” I chose to do it this way. In Denmark I use the less lean pork chops for this, but American meat are generally less lean than Danish meat so I guess most pork chops would do fine.

  • Reply
    Lisa Huff
    December 1, 2017 at 12:39 pm

    OMG saving this! My kids are going to love it!

    • Reply
      December 1, 2017 at 12:49 pm

      It’s the bacon, isn’t it?

  • Reply
    [email protected]
    December 1, 2017 at 11:50 am

    This is definitely the perfect bowl of comfort food for a cool Evening! The kind that makes you feel all warm & cozy!

  • Reply
    December 1, 2017 at 10:23 am

    This looks like pure comfort food…absolutely delish!

  • Reply
    Tricia @ Saving Room for Dessert
    December 1, 2017 at 10:18 am

    Wow – I’m nearly speechless – this is one incredible recipe. My husband would flip for this and maybe serve with mashed potatoes just to send him over the top? A fantastic recipe Sue – and beautiful too!

    • Reply
      Marina from Denmark
      December 3, 2017 at 1:43 am

      I very often serve it with mashed potatoes and it works very well. Hope your husband likes it.

  • Reply
    December 1, 2017 at 10:11 am

    That looks so yummy! And it has bacon! And Mushrooms! What a great idea for the cold weather!

    • Reply
      December 1, 2017 at 10:29 am

      And heavy cream! ~ my personal favorite 😉

      • Reply
        Marina from Denmark
        December 3, 2017 at 1:45 am

        Your heavy cream is actually a little heavier than danish heavy cream but in this recipe it is a good thing. Just use a little less or as you said use half and half (don’t exist in Denmark).

        • Reply
          December 3, 2017 at 6:51 am

          I knew that, but I wondered how the mushrooms would get hydrated in such a small amount. I chalk it up to American excess 😉

          • Marina from Denmark
            December 4, 2017 at 12:02 am

            It works fine. If I shared recipes with that amount of full cream (other than desserts) danes would run away screaming… This recipe is actually a border case. People share it a lot and I think its because its comfort food where you expect to see cream.

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