Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish and set aside.
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, diced onion, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and onion powder. Use your hands or a spoon to gently mix until everything is just combined—don’t overwork the meat or the patties can turn out tough.
Divide the meat mixture into 6–8 equal portions and shape them into oval or round patties, about 3/4-inch thick.
Optional but recommended: In a large skillet, heat the butter or olive oil over medium-high heat. Brown the patties for 2–3 minutes per side, just until they get some color. They do not need to be cooked through at this stage. Transfer browned patties to the prepared casserole dish in a single layer.
In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, 1 tablespoon Worcestershire sauce, dried thyme (if using), and 1/4 teaspoon black pepper until smooth and well combined.
Pour the mushroom gravy mixture evenly over the patties in the casserole dish, making sure each patty is well covered. Gently tilt the dish if needed to spread the sauce around.
Cover the casserole dish tightly with foil and bake for 35–40 minutes, or until the patties are cooked through (internal temperature should reach 160°F/71°C).
Remove the foil and bake for an additional 5–10 minutes to let the top thicken slightly and get a little color around the edges.
Let the casserole rest for about 5 minutes before serving. Spoon extra mushroom gravy over each hamburger steak and garnish with chopped fresh parsley, if desired.
Serve hot with mashed potatoes, noodles, or rice and your favorite vegetable sides.
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