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Hamburger Steak Diane


  • 1 ½ pound ground beef

  • 2 Tablespoons Chef Politte Steak and Chop Seasoning

  • 4 Tablespoons butter

  • 1 package or 1-pound sliced mushrooms of your choice

  • 1 cup beef broth

  • 1/2 cup heavy whipping cream

  • 2 Tablespoons A-1 steak sauce

  • 2 teaspoons garlic salt

  • T Tablespoon dried parsley


  1. In a large bowl, season the ground beef with the steak and chop seasoning, mix well and form 4 equal sized patties. Set aside on a plate.

  2. In a skillet on medium heat, melt the butter and place the patties in the pan and cook on each side for 4 to 5 minutes. Remove the patties and set off to the side on a clean plate.

  3. In the remaining butter and beef drippings, sauté the mushrooms, adding the garlic salt and parsley flakes.

  4. When the mushrooms are tender, add the beef stock and bring to a boil.

  5. Reduce heat and add the steak sauce and heavy cream and simmer to thicken the sauce.

  6. Add the patties into the pan and cover, allowing the patties to braise slowly in the sauce.

  7. Baste the patties with the sauce from time to time, or gently flip in the sauce and re-cover.

  8. When the patties have attained a temperature of 165

  9. Remove lid from pan and reduce the sauce to a gravy consistency

  10. Plate the patties with mashed potatoes or rice and cover with a small amount of the sauce

Yield-4 6-ounce patties

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